One thing that I love about the patisserie course is learning
new skills. I thought I was pretty clued-up before but there are always things
to learn and a few weeks ago it was puff pastry. Practicing pastry so often
doesn’t come cheap though and using butter actually makes the product unstable,
as it has such a low melting point. Although we were all shocked on our first
day to see Fabrice advocate the use of pastry margarine in lieu of butter, when
it comes to rough puff, I’m now a convert.
