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!

Lisa McCoy's picture
Lisa McCoy

these look GORGEOUS

Gadjowheaty's picture
Gadjowheaty

Thanks Lisa!