My former day job included teaching industry pros (chefs, bakers, caterers) how to bake with traditional French pastry doughs produced by LBA. I occasionally barter tune-up baking sessions for frozen dough. Saw the Star Wars shape and needed to try one.
I like the new (to me) shape and felt it held plenty of filling. I generally bake first then fill, or at least let the dough rise/proof before filling. Avoiding doughy, greasy, unbaked layers – under heavy filling – is my goal.
Sheets of brioche dough were part of the bartered samples, so savory roll ups scented the kitchen. I’m heading to Cancun next week, and froze a few to take on the nearly six hour plane flight. Ham and cheese with veggies are my favorite.
Future plans include drafting a book on techniques and tricks I learned when I met wonderful baking staff who wanted to utilize LBA dough. We’d share successes and learned from one another. LBA uses all butter and premium ingredients, so anytime I can score a few dough samples, I’m more than willing to crack out my rolling pin and teach a few tips.
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Yum! That all looks so gorgeous. You are really multi talented. And what a wonderful talent to have in your repertoire.
Thank you, Sue. And the pastries taste better than they look. LBA croissants and puff pastry were in the White House during several administrations. Before I retired, LBA hired a videographer to capture me in action. They didn’t choose the cuts above or other favorites, which disappointed me, but you can follow my instructions for Torte Rustica and use Rhodes bread dough. Not quite the same as brioche, but tasty. Google… you tube sally lba pastry … and you will find 11 or 12 professional videos. Not certain if there is a retail Danish dough (frozen raw) available, but the same cuts can be used for puff pastry. LBA sells a few things shipped frozen thru https://papamichel.com/
This looks delicious!