Ever since I made the Haitian Patties, I’ve been experimenting with rough puff pastry. It is an interesting concept, and it makes life so much easier compared to making proper puff pastry. Yes, you will not get perfect layers and yes it will not be as flaky, but the result is still nicely light and crumbly.
And for the effort put in, it is a trade-off most people will be happy to make.
This time around I added an extra fold to make the pastry even lighter. You can use any cheese you like. I chose gouda and parmesan just because they were in my fridge already. Next time I would go for a stronger cheese than gouda though. You can top your cheese straws with any seeds you like or not use any seeds at all.
📖 Get the recipe ➡️ [ Ссылка ]
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Principles of Baking [ Ссылка ]
The Steps of Baking [ Ссылка ]
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Chapters
0:00 Intro
0:40 Ingredients & equipment
1:26 Mixing & chilling
2:40 Folding
4:38 Shaping & baking
7:03 The result
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#Bread #Baking #ChainBaker
