Expert: Ralph Onesti - 12/29/2011

Question
I've been experimenting with puff pastry lately, and I've run across a little bump that I'm hoping you can help me with. I have this amazing recipe for a fluffy chocolate filling that I would like to put into the pastry, but the fluffiness comes from the fact that it's mostly whipped margarine (everything I make is vegan, if that holds any significance). I've been trying to search online for ways of incorporating the filling without melting it, but I guess I don't know exactly what I'm looking for. I don't know how to insert my cream into the dough after it's been baked. Any help you can provide would be much appreciated. Thank you!

Answer
HI Stephanie:

the French would have you beheaded...lol

You know the secret to good French puff pastry...butter...butter...butter.

However, the margarine aside, you need the proper chocolate.

www.barry-callebaut.com makes the proper chocolate the melts at the proper baking temperature.

I'm sure King Arthur has it!

http://www.kingarthurflour.com

Let me know how you do.