Every time I try to make the puff pastry recipes, I always end up with a crumbling pastry out of the oven despite following all the procedures mentioned on the net. They donât even look glazed despite the fact that I glaze them properly with egg white and a new and a smooth brush. What do you think, where do I goof up, how can I stop the excess crumbling of my puff pastries and also how do I make them look shiny and glazed? I really need your help, please help me out. Please tell me how to make the puff pastries properly and mention a detailed and the systematic procedure. Thanks.
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Written by: Always Foodie
