made some ghee yesterday from my homemade cultured butter (thanks to my farmer who always gives me fresh cream :-)) and i was thinking of making some chocolate puff pastry and a pie shell to store in my freezer for upcoming christmas. Now i am not quite sure i there are interchangeable. I know that butter contains normally 82% fat so adding ghee would mean a 18% increase of fat. Is this a bad thing? i don't know if the puff needs the water in normal butter to rise and create millefeuille, would not be present if i would to use ghee.
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