This super delicious pastry is completely handmade (puff pastry and all), using a recipe from my pastry school days.
baking tip of the day:
scalding milk (heating till steamy) before adding to bread neutralizes milk enzymes that fight off the vital gluten (stretchiness) in bread making. If you don’t scald the milk, your bread will not rise efficiently. Be sure if adding milk to a bread recipe, to cool it to room temp first!
Love your yeast!