Demonstration 3 - Puff pastry

Butter and butter and butter that kind of sums up puff pastry. In the making it is really similar to flaky pastry with the rolling and folding and chilling. So it should not be too difficult.
But as usual there are some pitfalls. However, none of these happened in the demonstration class today. Instead we were served some lovely dishes. I have personally never had Beef Wellington and even though I am not a big fan of meat wrapped in pastry it was lovely.

However, my favorite was the last one is beautiful little dessert by the name of Grand Marnier parfait mille feuille:

Tomorrow we will be making puff pastry in class to then create something that will hopefully look similar to this on Friday:

Seafood feuillettes!