Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!

As I recently have a little time, I was searching on the web the other day. In search of new, fascinating thoughts, inspiring recipes that I have never tested before, to delight my loved ones with. Hunting for quite some time yet could not discover lots of interesting stuff. Right before I thought to give up on it, I discovered this scrumptious and easy dessert simply by luck on Suncakemom. The dessert seemed so delightful on its pic, that required quick action.
It absolutely was not so difficult to imagine just how it’s made, its taste and how much boyfriend will want it. Mind you, it is extremely simple to delight him in terms of cakes. Yes, I’m a lucky one. Or perhaps he is.Anyways, I got into the blog and followed the detailed instuctions that had been accompanied by superb pictures of the operation. It just makes life much simpler. I could suppose it’s a slight effort to take photographs in the middle of cooking in the kitchen because you most often have gross hands so that i sincerely appreciate the time and effort she devote for making this blogpost and recipe conveniently implemented.
That being said I’m empowered presenting my own, personal formulas in a similar way. Appreciate your the concept.
I had been fine tuning the initial recipe to make it for the taste of my loved ones. I must mention it was a great success. They loved the taste, the consistency and enjoyed getting a treat like this during a stressful workweek. They basically demanded lots more, a lot more. Hence the next time I am not going to make the same miscalculation. I’m going to double the amount to get them delighted.

This is based on the Puff Pastry Recipe from SunCakeMom

Overkill – Croissant

Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.