Thursday, July 1, 2010

4 pastries under 6 hours

Well, I am sure it might not be a tall order for some.. but it was for me and I think I lost a pound or 2 after that session. It was nearly 30C inside the kitchen as well and making puff pastry at that temperature is a total disaster. This just means all of us have to work fast - roll fast and turn the dough twice before entering it into the fridge. Everyone was trying their best to not let the butter break through the dough. Some succeeded and some didn't - and I was one of the latter ones. A quick fix with a generous dusting of flour was what the chef suggested and it worked, but it will of course alter the output slightly - it will result in the dough getting patches of flour and it cannot be dusted off completely leaving a baked good looking like a sheet of crocodile skin.

The schedule for that day was to make:
  1. Puff pastry
  2. Gateau St Honore
  3. Pithvier
  4. Mille-feuille aux frises
(Yes.. I have bring home all 3 baked goodies home)

1. Pâte feuilletée (Puff Pastry)

For those who have made puff pastry before, you will know that it takes much more time and effort to produce a good quality dough from scratch compared to other pastry doughs - the dough needs delicate and constant care (a lot like a newborn). Other shortening can be used in the tourage ("turn"), but the use of butter (and good quality butter of course..) is recommended as it gives the best flavour. However, the trade-off is that butter is harder to handle as it melts easily. 

We used this puff pastry to make the pithivier and mille-feuille aux frises later on in that session.

2. Gateau St Honore

3. Pithivier

(This cross-section view is just for you Elisa :P)

4. Mille-feuille aux frises

So this first week of classes we have learned the of making and using puff pastry.. similar to what I have learned in Paris but different techniques were applied. I would say it is worth making your own puff pastry at home - make a large batch of it and freeze it.

I will try to make a more detailed post about puff pastry with recipe and techniques later on.. so stay tuned!

Have a good weekend everyone ヽ(´▽`)/

1 comment:

  1. Hehe, I bet a lot of other people would LOVE to see the cross-sectional pictures..ok :)

    Thanks though! You have to admit from the outside you can't tell whether the middle is soft...layered...spongy (spongey? lol)...crumbly! IT ALL MATTERS! :)