For any recipe calling for puff pastry, you can always use store-bought puff pastry to save time, but there are very few puff-pastry doughs you can buy that will taste as good as one that you make at home, especially if you use a high-quality butter (you will taste the difference).
When forming a puff pastry, the butter block should have approximately the same consistency as the dough after the dough is rested. You don’t want the butter rock hard, but it shouldn’t be mushy-soft either. You may need to adjust chilling times to get the correct consistency. The brushing with ice water during assembly is a technique that was first brought to our attention by
© 2013 All rights reserved. Published by Abrams Books.