I’m the gal you want to put hands on a cold mold to un-mold it. While my body temperature usually is low, if I’m ill it’s normal, my hands are what chefs call “hot hands.”
I tried to make pastry dough the other day and even cutting the butter I melted it and had to refrigerate it for a few minutes. My pastry was a disaster.
It’s about 80% humidity outside but in here my hygrometer reads zero. I checked the pastry and it held together even after adding more ice water than was called for. A day later, it was crumbly and wouldn’t do anything.
Would a pate sucre or sablee be more forgiving? I recall a pastry dough at a wonderful restaurant where I could just take it out of the frig, make it into balls and press it into tins and that’s the kind of dough I like because if I was called away, I put the rest into the frig and came back to it later.
Forgive me, dough, as I melt butter so cannot make puff pastry, so I don’t bake. Also, my mother and sisters were bakers. It was up to my brother and me to take on the main course. Any ideas? Cheers, Dee
Cooking with Dee 