Traditionally, the mille feuille is made up of three layers of rich, flaky puff pastry with pastry cream sandwiched between two layers. A glaze can be added to the top layer. It's a beautiful creation that is almost too alluring to eat. Just kidding: that won't stop me. But as the trend is with pastry, the mille feuille is infinitely adaptable. Flavour your pastry cream any whichway. To glaze or not to glaze? Decoration is up to you. Go bold or stay true to classic designs.Read More
A lot of recipes on gingybakes focus on pastry, and where there's pastry, there's dough lamination! Making your own pastry can be intimidating. It's full of folding and turning and books. Since when do you need books to make pastry? What is even happening?
For any recipe you're using that requires dough lamination, you can check out this guide below. Visuals are key to understanding what's going on. I should add that there are so many different methods to laminate dough. I really think you should use what methods work best for you because there isn't really one tried and true. The purpose of this guide is to take you through the steps I've been using for a few years with what has worked best for me.Read More