I have read that gel or liquid coloring can inhibit development of the "feet" and one should use powdered color. I used some gel color today and for the first time in forever, did not get feet, but that is not a very scientific experiment (n=1).
On the show, most folks at some point make a "jam". As far as I can tell, they just boil sugar and fruit until it's thick, not necessarily gelling.
Anyone have any other info on what the British use of 'jam' in this context might be?
They just open up to heart shapes, which I guess I could market them as puff hearts.
8-inch wide, then book fold
The thread is suggesting it is not a common problem. I'll work with resting time and size. Thanks
80% butter to flour ratio
AP flour of 12% protein
No butter in détrempé
No flour mixed with butter block
Butter block lamination by French method
6 tri-folds/half turns
US granulated sugar
1/2 inch slices with 15 min rest
12 minutes, then turn for 5-7 more