more puff pastry…just can’t get enough of them! and practice makes perfect.
i revamped my kouign-amann recipes, wrapped more ppbs and this time with red bean as well as taro, and made mille-feuille in black sesame, red bean, and taro flavors. i also made more brown butter cakes to bring to a friend tomorrow since i had extra batter left from a few days ago.
for the black sesame mille-feuille, i decided to do somewhat of an asian version with a cake layer in the middle. i think i may like the different textures of crunch and sponge, instead of just the crunch…hm. but black sesame pastry cream is delicious.
for the red bean and taro mille-feuille, i just did it original-style (mainly because i got lazy about making red bean and taro sponge cakes). i slightly mixed the pastes with pastry cream and while you can’t see it, the sides are the flavored pastes and the middle is regular-vanilla pastry cream.
and kouign-amann experiment #2. this time around i decided to envelope it and i think it turned out better. i was afraid that they wouldn’t stay enclosed and thank goodness they did. but i can’t believe it’s still slightly under baked in the middle (doesn’t taste under baked though)! so what…over bake the outside next time or do i need a convection oven?! need to think about it some more. i recently saw a video of dominique ansel making his version of kouign-amann that is more bread-like than puff-pastry like (must try next time in nyc…hopefully soon), which is not how i learned it but i think i’ll need to go find live yeast soon…