It has been over a year. One year and some change. The big question: what happened to 2017? Among other things, lots of vacations (Tokyo! Miami! Italy!), fighting to close the gender wage gap at my old job, calling bankrupt and spending the entire summer finding a new job (sidebar: if you ever want to reach out and talk about being a woman in the tech industry, send me a message—let's break those goddamn glass ceilings!), binge watching tv shows (The Great British Bake Off might have inspired this post), but most of all, just taking some much needed time off.
This first post back is a big one. We're making full puff pastry today, complete lamination and all. You'll find that a quick online search for "puff pastry recipe" yields mostly rough puff recipes, which forgoes the full lamination process in favor of essentially making a pie dough as the base. I however am a fan of full puff to get the most delicate layers possible, but also because it is really not as difficult or time consuming as some of its naysayers would have you believe. Yes, you do have to chill your dough after every two turns to prevent the butter from melting, but you have to do the same with rough puff. That said, I won't try to convince you this is easy, it is definitely more of a day-ahead recipe since homemade puff pastry is best used after an overnight chill, but once it's ready, the possibilities are endless.
