The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Inverse puff

Gadjowheaty's picture
Gadjowheaty

Inverse puff

Kind of lost the mojo, been on a bit of a long hiatus from savory and pastry, but I did enjoy them, pastry was actually what I began with in French cooking as a kid.  Anyway, just a couple from last outing.  Inverse puff.  Palmiers, and lemon turnovers (they have a name, can't recall).

 

 

 

Mini Oven's picture
Mini Oven

They look so good.   :p

Gadjowheaty's picture
Gadjowheaty

Thanks mini!  I can't claim credit for it, as I've only made traditional puff all these years.  I just happened to stumble on Chef Jamie Farr's site and saw her recipe, coincidentally also came on it thumbing through the Ferrandi book, so tried it.  I love it.  More than traditional results, and I actually found it much easier than traditional.  I imagine you've done both?

BTW - all my life I've thought I was French blooded.  My mom was nee "Boyer," and family lore was that it was a Frenchman who moved here in the 19th Century, after the War of 1812.

Just got a ton of genealogical stuff on our trip out of town last couple of days.  Turns out - it was Beyer, who moved to France and changed to Boyer, but married and had children here in the States.  I'm German!  No wonder I went crazy for brewing 30 years ago!  Bring on that rye!

Benito's picture
Benito

Beautiful layers in those palmiers!!!!

Gadjowheaty's picture
Gadjowheaty

Thanks Benny!