Chilling the dough between each stage of making puff pastry is vital. Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling ...

Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in ...

The French Chef, Julia Child teaches you how to make a puff pastry. Julia Child, the French Chef, demonstrates how to be successful with the pastry you thought you could never make–the pastry of ...