Monday, February 13, 2012

Vegan Puff Pastry

 


Chef D is a graduate of The Ritz-Escoffier Culinary Program in Paris.
He attended the program back in 1992.
David was vegetarian and an experienced chef at the time.
This is where he learned to make puff pastry but with butter.
He attended the animal ingredient intensive program to further grasp
classic French technique to apply in Vegan cooking.

Pictured is his Vegan Puff Pastry dough from scratch.
Flour, water, Vegan shortening, Salt and a little Vanilla for fun.

It is a process pressing and folding the shortening in to create layers.

Success!
A perfect flaky and delectable pastry dough for:
Vegan Pan au Chocolat
Vegan Ham n Cheese Croissant
Skillet Baked Pear Tarte Tatin.

Sweets in time for Valentines Day.

Questions? Email at the sidebar.

Thanks for stopping by!
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