Started the process last night to let the dough sit and rest before shaping and baking them this morning. Making puff pastry is really a test of all patience and should never be attempted by a 1st timer without any knowledge of how the texture of the dough is. It was a mess when the butter met the flour and iced water. But it got better during the rolling and folding part. From the making part to the resting part, the whole thing just spells "SINFUL"....... butter blob with the utmost aroma and fat all over. And when time to shape them again, they look so plain till they met the oven and became "SUPER SINFUL". While some houses might be filled with the goodness of brewed coffee and bacons with eggs, my whole house was just smothered with the invisible buttery smell the whole morning!
Strawberries and Blueberries are my favorite fruits for pastries. I am amazed on the sizes of the strawberries and was made to look at every pint at the grocery to find the smallest among them or else my pastries have to be super big to accomodate the giant fruit! The big ones went into the pot for mousse making and the blueberries are safe. Instant made custard pudding was used to comfort my mind of the extra cholesterols that I have to endure if I made from fresh eggs!