Currently viewing the tag: "leftover pastry dough"
I just made 3 dozen Chinese almond cookies from a big wad of leftover pastry dough. How did this creation evolve? A couple of days ago I made two berry tarts in traditional French tart pans: the stainless steel kind with removable bottoms. The pastry dough I prefer is one I mix up in my [...]
“At first our students look at us like we have three heads. Parchment paper, we say to them, you can use 3-4 times. Also plastic wrap; you can use it 2-3 times before you throw it away.” Pain perdu, fruit leather and grapefruit crisps are some of Chef Pfeiffer’s favorite expendable edible creations. Along with Sébastien [...]
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