There are some who think making puff pastry is a disappearing art, one threatened into extinction by commercially available dough.

“It dawned on me at this point that people could actually lose the skills to make puff pastry,” said Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, to Eater in 2012. “It’s convenient to buy it, it’s high quality, so why bother making it? So, I made the commitment to keep making puff pastry and not buy it, and that’s it.”

Whether or not the folks at Boonzaaijer’s Dutch Bakery agree, the local kitchen is making its puff pastry the endangered way, which means lots of delicious, delicious butter.

“This is a reminder that … that we use A LOT of real butter in our European goodies!” the bakery wrote yesterday on Facebook. “This is just half the amount used for our Puff Pastry dough!”

Hard to argue with the results:

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[Images: Courtesy Boonzaaijer’s Dutch Bakery]

 

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