Puff Pastry with Fruit and Champagne Sabayon

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Preparation info

  • Yield:

    16

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

It is crucial to use well-made, rested, and chilled puff pastry. The dough should never be cut with a pastry wheel or a dull knife; either will press the layers near the edge together, reducing the dough’s ability to expand in the oven. The puff pastry shells, ideally, should be assembled to order. If this is not possible, assemble them no more than 30 minutes ahead or the puff pastry will start to become soggy.

Ingredients

Method