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Old 11.09.2012, 10:27
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Proper Butter Puff Pastry?

Hey all,

I was wondering if anyone knew where I could get proper puff pastry made with butter. The puff I have bought from Coop & Migros are both made with margarine and not butter. IMO there is a massive difference in the end product. There is nothing like a buttery croissant.

Would any of the specialty food stores have it?

Thanks in advance...
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Old 11.09.2012, 10:31
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Re: Proper Butter Puff Pastry?

You're gonna get ten replies saying "make your own" - you watch

I doubt that you will be able to buy it made with butter - will be too expensive and won't keep as well as vegetable fats I think
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Old 11.09.2012, 10:37
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Re: Proper Butter Puff Pastry?

Sorry I can't help with specific store names, but a suggestion: when we need such things in Italy, we normally go straight to our local bakers, who are happy to sell the pastry dough (or the pizza dough, or the bread dough as well) for a certain amount per kg, depending on the type of dough. Perhaps you could ask your local bakery? Good luck!
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Old 11.09.2012, 10:47
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Re: Proper Butter Puff Pastry?

Probably different for city dwellers, but for us who live in the bimbles out here in wurzel land, most villages have a käserei/dairy. In their chilled cabinets there is often locally bakery made pastry. Now I can't guarantee that it's made with butter, but I reckon there's a good chance, that it is.
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Old 11.09.2012, 11:01
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Re: Proper Butter Puff Pastry?

Have you tried the Leisi pastry, it's in the Coop? I find it quite good, and you can always brush some more melted butter on the inside, before your roll it.

http://www.leisi.ch/fr/produits/pate-feuilletee/
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Old 11.09.2012, 11:02
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Re: Proper Butter Puff Pastry?

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Hey all,

I was wondering if anyone knew where I could get proper puff pastry made with butter. The puff I have bought from Coop & Migros are both made with margarine and not butter. IMO there is a massive difference in the end product. There is nothing like a buttery croissant.

Would any of the specialty food stores have it?

Thanks in advance...
Can't you just buy ready-made warm croissants from the bakery?

It's not as if you're going to do much apart from roll up the pastry and chuck it in the oven?
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Old 11.09.2012, 11:27
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Re: Proper Butter Puff Pastry?

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You're gonna get ten replies saying "make your own" - you watch
Tried this a few days ago. Used the recipe in "The Complete Robuchon" but once again the recipe is some how wrong (as other pastry recipes in this book), too less flour, as I ended up with some gooey slimy stuff and not dough. Can you please share yours?
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Old 11.09.2012, 11:31
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Re: Proper Butter Puff Pastry?

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Tried this a few days ago. Used the recipe in "The Complete Robuchon" but once again the recipe is some how wrong (as other pastry recipes in this book), too less flour, as I ended up with some gooey slimy stuff and not dough. Can you please share yours?
I don't have one. I cannot make something to eat which is 50% butter and 50% flour with a clear conscience!
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Old 11.09.2012, 11:34
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Re: Proper Butter Puff Pastry?

Croissants aren't made of puff pastry,they made of a yeast dough laminated with butter.There is quite a significant difference.
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Old 11.09.2012, 12:00
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Re: Proper Butter Puff Pastry?

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I don't have one. I cannot make something to eat which is 50% butter and 50% flour with a clear conscience!
But how about 25% butter 25% sugar 25% eggs 25 % flour? Mmm cake!

Btw: I found this croissants recipe by Julia Child with nice step by step instruction.
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Old 11.09.2012, 12:07
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Re: Proper Butter Puff Pastry?

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Can't you just buy ready-made warm croissants from the bakery?

It's not as if you're going to do much apart from roll up the pastry and chuck it in the oven?
It's not only for croissants. I like to make pies from it as well.

I once trained in a bakery and the flavour of the pastries with real butter puff pastry was simply outstanding.

The problem is in a professional bakery, they often have pastry rolling machine which makes the job much much easier. Making it myself is just not an option. I have really no space to do it in my tiny studio.
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Old 11.09.2012, 12:11
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Re: Proper Butter Puff Pastry?

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Croissants aren't made of puff pastry,they made of a yeast dough laminated with butter.There is quite a significant difference.
Sure I am aware, I was trained in the art. The only difference being that the croissant dough is leavened, whereas puff is not.

The difference is not that 'significant' in my opinion, as long as butter is used. I can bet a croissant made with butter puff pastry tastes more like the real deal than when done with a puff made with margarine.
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Old 11.09.2012, 12:19
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Re: Proper Butter Puff Pastry?

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I can bet a croissant made with butter puff pastry tastes more like the real deal than when done with a puff made with margarine.
And I will bet that neither is remotely similar to a croissant!

(more like croissant-shaped butter-staengli)

Tom
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Old 11.09.2012, 12:25
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Re: Proper Butter Puff Pastry?

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And I will bet that neither is remotely similar to a croissant!

(more like croissant-shaped butter-staengli)

Tom
Very true, and probably applies to all the versions available here. I really can't stand the 'croissants' one gets in the supermarkets around these parts. One of my greatest joys when visiting Strasbourg/Colmar is a cafe au lait with a proper croissant ...
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Old 11.09.2012, 12:57
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Re: Proper Butter Puff Pastry?

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Can't you just buy ready-made warm croissants from the bakery?
Swiss croissants, aka gipfeli, are an abomination - at best a sad imitation of the real thing, at worst an inedible tasteless dry mass.

As for butter pastry - not much help for a Zueri-dweller, but any French supermarket will have several types of pastry, puff and shortcrust, butter and margarine, usually pre-rolled into circles or squares. Pretty sure you could get stuff to r9oll out yourself as well, possibly in the freezer sections.

And for croissants - well I can recommend the frozen ready-to-bake ones from Picard ( a frozen food only shop) for example, and they're usually available in most supermarkets too. Far better than anything you'd find in CH.
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Old 11.09.2012, 13:05
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Re: Proper Butter Puff Pastry?

I would second the above comment: Just go to Saint Louis and the problem is solved. 10 minutes on the 604 bus from Schifflande, or max 15 minutes by bike. Both Leclerc and Casino (the two major supermarkets there) carry all-butter ready-made doughs (pâte brisée and pâte feuilletée) for tarts, and likely have croissant versions. These are way better than what you find in CH. Leyes - the fab red bakery on the main road with the elves above the entrance, just north of the main intersection - also has some of the best bread and croissants to be found in this part of the world, plus a nice little side space with tables in case you, like me, cannot wait to indulge.
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Old 11.09.2012, 14:18
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Re: Proper Butter Puff Pastry?

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Swiss croissants, aka gipfeli, are an abomination - at best a sad imitation of the real thing, at worst an inedible tasteless dry mass.
True perhaps in Zurich, certainly NOT true around here!

Tom
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Old 11.09.2012, 14:38
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Re: Proper Butter Puff Pastry?

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Sure I am aware, I was trained in the art. The only difference being that the croissant dough is leavened, whereas puff is not.

The difference is not that 'significant' in my opinion, as long as butter is used. I can bet a croissant made with butter puff pastry tastes more like the real deal than when done with a puff made with margarine.

But you are comparing two different products.Their base ingredients may be (almost) the same but their techniques and end result are differnt.Also puff pastry has twice as much butter as croissants
You may as well say that croissants & zopf are the same thing.They are both made of a leavened dough that contain butter.
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Old 11.09.2012, 15:12
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Re: Proper Butter Puff Pastry?

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But you are comparing two different products.Their base ingredients may be (almost) the same but their techniques and end result are differnt.Also puff pastry has twice as much butter as croissants
You may as well say that croissants & zopf are the same thing.They are both made of a leavened dough that contain butter.
You are right, but eventhough butter puff is not the correct pastry for croissants, IMO it's certainly a better option than what is currently available around my parts. And that is for sure.

In terms of technique, you are mistaken. Just as in regular puff pastry, butter is layered between the sheets of leavened dough and folded over and rolled out several times for croissant.

Since I want to use the pastry for baking other products than just croissants, I just wanted to inquire about a butter puff that I could use for a variety of baked goods. I know it's not the leavened dough as used in a traditional croissant, however, it'd work well for me as long as there is proper butter, and not margarine.
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Old 11.09.2012, 15:30
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True perhaps in Zurich, certainly NOT true around here!

Tom
Lucky you. I've only got experience of the areas around Basel, Luzern, Zurich, Geneva, and various ski resorts from Valais and the Bernese Oberland across to Flims and Davos. Never had a decent croissant, such as any French Boulanger could produce, in any of them.
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