►16th Practical Project◄

Tuna & Kiwi! You must be wondering what is this. This is Puff Pastry in (French Method)
Puff Pastry total had 3 kind of methods which are (French, English, and Scotch Method) I will tell you more about English and Scotch Method after the post of Choux Pastry =) 
Puff Pastry is meant to be light, crisp, flaky and alternating layers. 
Anyway, what i had done as you can see, is not welly done, some collapsed that you can't even put the filling inside. I will show you the picture on what is my meaning of some collapsed.

When doing this pastry, i found that we need to handle it with care and love. This included the others as well. 
If not, it will not turn out to be a successful products.