This one contains Ampersand cultured butter from Grant Harrington in Oxfordshire and dough mixed with 95 per cent stoneground strong white flour from Cann Mills in Somerset and five per cent buckwheat flour from Farming George at Fobbing Farm in Essex. You can imagine my relief, then, when Evans pulls out some puff she prepared earlier. And on it goes for hours, building up layers of butter and dough (while making sure everything remains cold) to create the pastry’s flakiness. Essentially just puff pastry and frangipane.” But as even expert bakers will tell you, puff pastry is a total pain to make. Helen Evans, head baker at Flor, ready to put the Galette des Rois in the oven © Anton RodriguezĪs Evans puts it: “It’s a really simple product.
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