Puff Pastry

We have been working on puff pasty for the last couple of weeks in my baking class. For those of you who have made it before from scratch you know how long it takes to make that dough...It's ridiculous. But I still might attempt to make a vegan version for Christmas eve or maybe even Thanksgiving. We made puff pastry and croissant dough last Friday and today we finished up the puff by making it into a Napoleon, a Fruit Band, and Voul Au Vent. They were easy to make once all of the dough was ready. The fruit band just took a very long time in the oven. While it looked beautiful before and after baking, I would much rather have had some brie and apricots in puff pastry instead of the extremely sweet apricot and frangipane filled pastry topped with apricot glaze. Way too much.The week before we also made a mushroom and shallot filling for our voul au vents. They were cute and easy to make as well but I could only stomach one. I think it was due to the butter in the puff. It was like eating very rich Ritz crackers. So yes, I was a very bad veg and tasted my work. I hope that if I veganize the pastry it won't be so rich. Even before I became vegan I did not like butter and now that I'm not use to eating it, it's even worse. I did not take any pictures of the Napoleon partially because I forgot and also because I was not that happy with how it turned out. I didn't try this one either because it was nothing but puff, pastry cream, and chocolate glaze. Yeck, no thank you

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