Yes… so remember the puff pastry I mentioned last time?  This is what happened to it. It is a croissant dough that is used to make a hollow cylindrical shell that is filled with creamy leeks and topped with a poached egg in an Albufera sauce garnished with a meat stock reduction glaze. Whew. Mine […]

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Yes… so remember the puff pastry I mentioned last time?  This is what happened to it. It is a croissant dough that is used to make a hollow cylindrical shell that is filled with creamy leeks and topped with a poached egg in an Albufera sauce garnished with a meat stock reduction glaze. Whew. Mine […]

Keep reading

Yes… so remember the puff pastry I mentioned last time?  This is what happened to it. It is a croissant dough that is used to make a hollow cylindrical shell that is filled with creamy leeks and topped with a poached egg in an Albufera sauce garnished with a meat stock reduction glaze. Whew. Mine […]

Keep reading

Yes… so remember the puff pastry I mentioned last time?  This is what happened to it. It is a croissant dough that is used to make a hollow cylindrical shell that is filled with creamy leeks and topped with a poached egg in an Albufera sauce garnished with a meat stock reduction glaze. Whew. Mine […]

Keep reading