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.