Traditional Puff Pastry is just butter and flour, so flour and fat. Premade instead uses oil + water + emulsifiers (read margarine) and flour to make it more cost effective, but produces a very similar result. Given the flavor from the filling its highly unlikely anyone would know, so why not? Saves time and therefor money for a business.
Best video yet! Love the editing!
I like the editing on this one. food looks great
"from sccratch"
Starts by opening a pre-made pastry ???
Traditional Puff Pastry is just butter and flour, so flour and fat. Premade instead uses oil + water + emulsifiers (read margarine) and flour to make it more cost effective, but produces a very similar result. Given the flavor from the filling its highly unlikely anyone would know, so why not? Saves time and therefor money for a business.
majority of restaurants will use premade puff bc it's such a hassle to make & a similar end product - but I see your point!