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Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat ...
The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust." [3] Peach, blueberry, and alpine strawberry galette
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Pithivier. Puff pastry, frangipane of almond paste if sweet. A pithivier (English: / pɪtɪˈvjeɪ /; [1] French: pithiviers, IPA: [pitivje] ⓘ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. [2] It has the appearance of a hump and is traditionally decorated with spiral lines drawn ...
Roll the dough out on a floured surface to 18-inches and place on a parchment-lined cookie sheet. Place the filling in the middle of the dough and fold the crust over, overlapping the edges.
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The French Chef Cookbook, Simca's Cuisine. Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
Sally’s Baking Recipes. Time Commitment: 5 hours (includes cooling time) Why We Love It: crowd-pleaser, special occasion–worthy, beginner-friendly Forget the cinnamon peach filling and tender ...