![]() ![]() Others attribute the origin of puff pastry to a pastry chef named Feuillet, private pastry chef of Maréchal de Condé who would have been the first to make this dough by giving it his “feuilleté” name, based on his last name (puffed/laminated in English). The story goes that le Lorrain made a type of very buttered bread for his sick father with a process of rolling the butter into the bread dough that created a finished product called “croissant”. The paternity of puff pastry is traditionally attributed to French painter and confectioner Claude Gelée aka “le Lorrain” who lived in the seventeenth century. ![]() The origin of puff pastry is attributed to more than one legend. Pure genius from the Chef, to make the base for the millefeuille recipe. ![]() With its 6 rolls, and its close to 8 minutes of preparation total, the quick and easy recipe of our French culinary expert Chef Simon is probably one of the best recipes. ![]()
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