First attempt was a complete disaster. I looked at couple different recipes that were not great. The recipe for dough had no butter in it and the way to enclose butter in dough was weird. It didn’t stick, the butter started oozing all over and I had to just throw it out.
For second attempt I used different recipe and watched this video: https://www.youtube.com/watch?v=zvEQyPj968A It explains the technique very well. First folds were hard but then I figured out the right temperature to work with and it was better. It was far from a perfect rectangle like in the video but looks like it was close enough because it did puff and tests really good. For the cream I made pastry cream with butter and whipped cream. I added some chocolate to part of it just to try out different combinations.
I mainly wanted to experiment with homemade puff pastry and the cream. I will try to make some cruffins next.
For reference, this is from the book I’m using:
So yeah, there’s room for improvement :) Looks like I folded at least one time to many and it’s uneven because I wasn’t able to always fold in the same direction. I also need to get a pastry bag to get this really nice looking cream. It’s mostly esthetics though. Tastes good.