puff pastry section of the The Modern Baker cookbook. My fellow Modern Bakers will continue baking away so check out their recipes!
This recipe was a failure for me. Let me be clear though, the failure is due to baker error not recipe error. The first error: The puff pastry was not flaky it was dense like pie crust. I'm not sure what I did wrong here. I made the spinach and feta turnovers out with the other half of the puff pastry and those turned out quite flaky so I must have done something wrong during the baking of the baked pastry layer. (**Note: I now know. The recipe states that you should fold the dough into thirds to move it to the baking pan. I did this but then didn't unfold it. My dough was three sheets thick and so ended up very dense instead of light and flaky.)
I'm glad I tried the baked pasty layer, but it wasn't my favorite process. (Oh how funny, I've told my daughter she can say "it's not my favorite" instead of "I don't like it" or "yucky" at the dinner table. Guess I'm following my own parenting. So, yeah, I didn't like the baked puff pastry process. I'm not sure why. It just didn't give me that baking rush when baking other things.)
I assembled the dessert and let it set for 6 hours before digging in for a taste. The flavor was good, but as stated before, the crust was thick and not flaky and the mousse grainy instead of smooth.