Puff Pastry

Making puff pastry is a true art in and of itself... While one can certainly take the time and effort to make the pastry from scratch, it will never measure up to that of puff pastry in Paris... Not to dishearten those who love to bake, bit simply because we do not have the same products used as in Paris. For instance, "dry butter" (it has a higher fat content than that of butter sold in the US) and flour "45 or 55" (different texture compare to flour sold in US) are used to make puff pastry in Paris. For those of you who have experienced the light, flakey, buttery croissants in Paris and have not found the same texture in the US, this is one reason why... We simply do not have the same products. Since puff pastry takes so much time and effort to execute, many will purchase puff in the freezer section of the grocery store. Whether you chose to make your own puff pastry or not, mushrooms pair brilliantly to make a savory appetizer... Sauté a combination of Cremini and portabella mushrooms in a nut oil (almond, hazelnut, walnut, etc)... While cooking, season with lemon juice, smokey Paprika, sea salt and cayenne pepper. During the cooking process, a splash of red wine (cab, Pino noir) would do the mushrooms justice. Once cooked mix chopped, roasted cashews to combine... The smokey, nutty flavor will sure to be a crowd pleaser. To plate, drizzle reduced balsamic vinegrette on a white plate. Place a piece of puff pastry on the plate, then top with mushrooms/cashews. Grate a touch of fresh Parmesan cheese to finish the appetizer and enjoy! 

Love y'all! ♥