How to make your own puff pastry

A few years ago, the pastry world was filled with people asking me if I was making the best puff pastry.

I was, and still am, one of the few people in the pastry industry who can’t tell you the difference between a puff pastry and a doughnut.

The two are very different.

The former is an appetizer that comes in two different shapes and sizes, and is made by hand in a small kitchen, while the latter is a pastry-like pastry, baked by hand, usually in a large, open-air oven.

For years, I have tried to make my own puff, but it was never as good as the original.

In my experience, the best version of the puff is the one you make in your home.

You have to prepare it in advance, you have to make sure you are going to have enough time to cook it, and you have the right tools to make it, says Francesca Stoll, pastry chef at Bostock Restaurant in New York City.

Stoll is the co-author of the book “Bostock: The Perfect Puff Pastry.”

“There’s a lot of people who are just making it on the spot, and that’s not good,” she says.

“You need to make an amazing pastry to be able to tell if it’s the best.”

In order to make a puff, you’ll need a mix of ingredients and tools.

For starters, you need to have a pastry bag.

There are a number of bag options out there.

Some are large and fancy like the bag pictured above, others are small and easy to use like the small bag pictured to the left.

Once you have a bag of your own, you can use it as a puff recipe.

When it comes to the puff pastry, you will use butter, flour, eggs, milk, and cream to make the dough.

You can either bake it in a pie pan or you can bake it at the stovetop.

Bake the dough at the microwave.

For the butter, you want to use margarine or margarine-based margarine.

Butter works well for making the puff because it melts and has a nice golden colour, but the butter in most other margarine mixes does not.

You want a mixture of margarine and butter that is soft, but not too soft, says Stoll.

You will also want to make some of the filling by hand.

She says to avoid using butter-based mixes.

For that, you should use margarines, which are basically butter and egg yolks, but these tend to melt and turn into a paste.

If you are baking it at home, it’s best to use flour.

Stoecker recommends making a mixture that has a mixture made of flour and sugar, and then adding a few drops of baking soda.

Then, use a spatula to fold the dough into the filling.

This method can also be used to make puff pastry as well, but only to add more filling if the filling isn’t quite firm enough.

Stilling and puffing is a popular way to make dough pastry.

You are making a pastry by making a puff in a baking pan, and it is then filled with butter and placed on a plate, Stoll says.

To make puff dough, you take the pastry bag and place the pastry inside the bag, and use a large spoon to pierce the top.

You should use a pastry brush to lightly swirl the pastry, which makes the filling stick to the pan.

After you fill the pastry with butter, spread a little butter on the bottom of the pan and then place the puff dough on top of the butter.

Make sure the pastry is completely covered, then puff.

For some puff pastry recipes, it is recommended to use the same butter as in the puff, which is also a good idea.

Stoller recommends filling the puff with egg yolk mixture or egg whites.

Sticking the puff on a cookie sheet with a bit of foil on top will help the puff cook faster, and help it to set up the dough better.

You don’t want to fill the pan too tightly, Stoller says, as that will increase the chances of the pastry sticking.

You might also use a puff mix made from the same ingredients as in a puff dough recipe.

For example, you might use cream cheese and butter.

Then use your spatula or pastry brush, and mix the filling in with the butter mixture.

Stoking The puff pastry takes time.

You need to be patient and allow the dough to rise.

Once the dough has risen to about 1 1/2 to 2 hours, you may want to stir the filling a few times during that time.

The filling will rise again when the dough is cooled.

Once it is chilled, the filling can be cut into squares and stuffed into different shapes.

If a large puff pastry is needed, you would need to cut out about three or four squares and fill them with