Toodlepips Posted December 14, 2007 Share Posted December 14, 2007 there is a vast selection of ready made pastry in my local Champion .... but I'm not sure what any of it is ... I'm not a pastry buyer/maker at the best of times?which one is puff pastry? And if anybody can tell me what any of the others are I'd be most grateful!Thanks Link to comment Share on other sites More sharing options...
Hoddy Posted December 14, 2007 Share Posted December 14, 2007 Puff pastry is feuillete, brise is what I would call shortcrust.Apologies for lack of accents.Take a good look at the packet; some of them are already rolled into convenient circles for tarts.Hoddy Link to comment Share on other sites More sharing options...
Clair Posted December 14, 2007 Share Posted December 14, 2007 And pur beurre means made with butter.With the Epiphanie approaching (6th January), you're likely to find some "packets duo" (packs of 2 pastry sheets) on special offer for the galette des rois. I usually buy them for the freezer...I was quite surprised to see filo pastry (as well as feuilles de brick) in Géant this week. Link to comment Share on other sites More sharing options...
Pierre ZFP Posted December 14, 2007 Share Posted December 14, 2007 [quote user="Hoddy"]some of them are already rolled into convenient circles for tarts. [/quote]That's an unkind thing to call Toodlepips! She only said that she didn't do much pastry baking [:D] Link to comment Share on other sites More sharing options...
Hoddy Posted December 14, 2007 Share Posted December 14, 2007 Oops !Hoddy Link to comment Share on other sites More sharing options...
Loiseau Posted December 14, 2007 Share Posted December 14, 2007 "Pâte sablée" is slightly sweetened, and the thing to use for, say, a fruit tart.Personally I don't find that the French version of "pâte feuilletée" (flaky pastry) puffs up nearly as much as our puff pastry. I sometimes freeze packs of Saxby's puff pastry and take it over with me.It can be a nuisance to find your French pastry has already been rolled into a nice circle when you buy it. I have bought it to make a dish of pork fillet "en croute" and found the French pastry shape much more wasteful of pastry than rectangular or square. Angela Link to comment Share on other sites More sharing options...
Toodlepips Posted December 14, 2007 Author Share Posted December 14, 2007 [quote user="Pierre ZFP"][quote user="Hoddy"]some of them are already rolled into convenient circles for tarts. [/quote]That's an unkind thing to call Toodlepips! She only said that she didn't do much pastry baking [:D][/quote] F'nar, f'nar! [;-)] thanks for all the replies folks - a big help Link to comment Share on other sites More sharing options...
Wendy Posted December 14, 2007 Share Posted December 14, 2007 Toodle's, if you have a Lidl within good reach then head there for your ready rolled pastry. It's half the price (0.59c for a roll of puff) and does the job brilliantly. Link to comment Share on other sites More sharing options...
Clair Posted December 14, 2007 Share Posted December 14, 2007 JuraCan you please check your PMs: http://www.completefrance.com/cs/user/PrivateMessages/ Link to comment Share on other sites More sharing options...
Wendy Posted December 21, 2007 Share Posted December 21, 2007 I did...and? Link to comment Share on other sites More sharing options...
hoverfrog Posted December 22, 2007 Share Posted December 22, 2007 I too find that Lidl's flaky pastry rises twice as much as other brands - and for half the price :) Link to comment Share on other sites More sharing options...
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