I never went further in to pastry than figuring out the variables in pie crusts. (Sorry its half butter (flavor) and half Crisco or lard (flakiness) I'm a big bread and pizza guy.
I don't believe you can get there using philo though. It will stay crunchy between levels which is what it good for. It wont blend between the levels like you get when you roll out a sheet of dough really really thin, brush it with butter and roll it into a croissant. That is one of the few foods that is best left to the professionals for me. But if I had a bigass kitchen table, and a fridge big enough to take the sheets as I roll them out. (they gotta stay chilled or you would get a goopy mess between layers) If you try it you have to report! --- In FairfieldLife@yahoogroups.com, Sal Sunshine <salsunshine@...> wrote: > > On Jun 22, 2011, at 11:25 AM, curtisdeltablues wrote: > > > he only problem I have with what you have written Jim is your inclusion of > > Lemon Meringue Pie and it being incapable of giving someone absolute > > happiness. Here is how I break down the problems with most pies: > > > > First: Lemon filling over sweetened. Rookie mistake. See the perfect bite > > includes the marsh mellowing effect of the meringue, so you need to keep > > the filling tart or you blow the genius of this combination. > > > > Second: You know all undercrust are gunna get soggy with the wet filling > > poured on, so pre bake the bottom crust. Go a little deeper with the > > crushed graham and crush them yourself, do not under any circumstances go > > with a pre made one. They all are over sweetened and suck. How hard is it > > to throw some graham crackers into a processor with some unsalted butter > > and a little sugar (not honey is will soften it before you begin). Big > > secret? Add in some grated orange peal , not lemon and you wont have to > > over sweeten the crust. A little cinnamon wont hurt, a lot will. > > > > Third; This is what separates the easy bake oven bakers and the real > > kitchen badass homeboys. Leave it in the broiler long enough at the end to > > get the peaks just a touch over the browned stage. This is tricky just > > like with pizzas. If you can get some peaks to go beyond caramel into > > blacked, you will offset any over sweeting mistakes. Just a touch of > > bitter is the magic that makes this dessert the magical juxtaposition it > > can be. In this form, it IS absolute happiness believe me. > > > > Anyhoooo, nice posts from both you and Turq. Happy baking. > > Nice, Curtis. Do you have any idea for making croissants > without going to all the trouble of making them from scratch? > Would puff pasty sheets work? > > Sal >
