"DavidW" > wrote in message
...
> I've only had it once, at a restaurant a year or two ago. I was really
> looking forward to it but disappointed when I found that the shell was
> bread-like rather than puff pastry. I'm sure it would have been better
> with puff pastry. Why mess with a classic?
>
>

I have only made it with puff pastry - why is that so difficult?

This looks like the horrific abomination you experienced. Sauce looks
feeble too.

http://www.artisanbreadinfive.com/20...oeuf-en-croute