Back to the subject of the six-plus hour trip to the Auto-Mercado. Puff pastry lives in the freezer at Auto-Mercado. If I had puff pasty I could make lime and ginger cream horns. Recall that I've already made my lime curd and candied lime peel; and although the curd proved overly limey, I can tame that tartness when I make my pastry cream. I can make crème anglaise in my sleep, along with cream puffs; but more on that later. For now I don't have time (okay, I've got nothing but time) and I certainly don't have the inclination to remain away from our puppy for over six hours. That leaves one alternative: make my own puff pastry.
Now let me say this: though I love a baking challenge, when I see anyone making their own puff pastry (laminated dough), I go bonkers raising my voice to proclaim, "no one makes their own laminated dough -- it's insane -- it would be like trying to make your own phyllo. Insane, I tell you!"
Notwithstanding our odd Costa Rica butter, the theory of making puff pastry isn’t complicated. It’s a matter of pounding icy cold butter into a large pastry rectangle, then making multiple folds of that pastry while refrigerating between the series of folds to keep that butter icy cold. I just might be able to perform this trick. On the other hand, after the past week’s baking mishaps, do I really want to risk pounds of butter? Definitely not after last week.