Serious Eats: Talk
Non-dairy alternatives for laminated dough
So, I've been allergic to milk since birth, which has made me a pretty adept baker. I've been looking into making my own puff pastry recently, and because of the time involved, I need some input as to what I should use in place of the butter.
I really don't think that margarine will cut it, so that leaves me with lard or coconut oil/coconut butter.
Anyone have any thoughts on the matter?