Quote:
Originally Posted by Fugee
This is the most impressive thing you wrote. I buy the frozen sheets of puff pastry so as to avoid having to make it.
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I've used Dufour before but don't like doing that so much. If I'm going to do that, I might as well have someone else make the pate too (or whatever). Plus, it's nowhere near as much fun to work with.
Mrs. Finch got me a rolling pin that is metal and hollow, so you can fill it with water and chill it in the freezer. It's a great idea for things like puff pastry and pie or tart dough. The only problem is that it really doesn't seal that well, so you have to be careful about leaking water onto the dough. I'm not sure if this is just a defect with mine (or me).....
