resulting puff is slightly flakier The other method is called “quick puff,” because all the ingredients are mixed together and rolled out right away This method is faster but in my opinion does not provide the same flaky result JACQUY’S TAKEAWAYS >> Be aware of humidity when making dough of any kind Flour will always absorb the humidity in the air In dry conditions you might need to add some extra water when mixing up dough, and in very humid conditions you might have to keep some back The best bakers are the ones who can feel the weather conditions and act appropriately >> Puff pastry can be used for a myriad of things beyond the classic French pastries that we love Try using it as a savory or sweet flatbread, as the base for elephant ears or cheese straws, or as a crust for a fruit tart >> Don’t be afraid of puff pastry This formula works beautifully, and once you get the hang of rolling it out and making the turns, especially if you have a large silpat to roll it on, you won’t think twice ... might have to keep some back The best bakers are the ones who can feel the weather conditions and act appropriately >> Puff pastry can be used for a myriad of things beyond the classic French pastries that we... flatbread, as the base for elephant ears or cheese straws, or as a crust for a fruit tart >> Don’t be afraid of puff pastry This formula works beautifully, and once you get the hang of rolling it.. .the same flaky result JACQUY’S TAKEAWAYS >> Be aware of humidity when making dough of any kind Flour will always absorb the humidity in the air In dry conditions you might need to