5 Puffing up
Puff pastry used to be a simple thing, an inoffensive pastry, there were no fireworks, but it did its job with little fuss. Its invention was credited to 17th century French painter and cook Claude Gelée, but its references can be found before that from Muslim Spain. Could now be the moment for this baked item to take centre stage?
Tablez Food Company’s Alex says it’s “about time”. “The flavours in puff pastries has remained consistent for far too long while the fillings have changed,” he explains.
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“Now there are endless possibilities in making new products taste and look better.”
La Serre’s Ani says while “the puff pastry is a humble base, it can be made much more exciting”.
An example of this evolution can be found at La Serre itself, which has just introduced a vanilla-caramel millefeuille.
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