Savoriesnsweets’ Blog

Posts Tagged ‘pate brisee

While using up all my apples from apple picking, I also made an apple cranberry galette.  I’ve made cakes, pies and puff pastries, but never a galette.  I also never realized just how easy it was to make! Basically, a galette is a free-form open-faced rustic tart, according to the Oxford Companion to American Food and Drink. So if you’re not into making pies or tarts you can just make the dough and wrap your filling in it, free-form. I made mine using a basic pate brisee and using it to wrap my apple-cranberry filling.  I love the flavors of apple & cranberry together, so I’ve been using them a lot! Plus, I think pies are a much better vehicle for the lovely cranberry instead of that weird jelly cranberry sauce that’s always present a the Thanksgiving dinner table.

Apple-Cranberry Galette

Ingredients:

  • 1 pound unsalted butter
  • 1 pound all purpose flour
  • 1/2 pound cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder (optional)
  • 6 ounces cold water
  • 6 granny smith apples
  • juice of 1 lemon
  • 6 ounces of dried cranberries
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1/4 cup heavy cream
  • 1/4 cup  brown sugar
  • 1/4 coarse brown sugar such as demarara sugar

Make the pate brisee:

  1. Cut the butter into 1 inch pieces and reserve in the refrigerator to keep it cold.
  2. In a large bowl, combine the flours, salt and baking powder, if using.
  3. Rub butter in by hand, until you have cranberry size pieces of butter in the flour.
  4. Stir in cold water, until dough comes together.
  5. Scrape dough out of bowl, split in half and shape into two, 3 inch thick cylinders.  Wrap in plastic wrap and chill until firm, at leas 30 minutes.

Make the Apple-Cranberry filling:

  1. In a medium bowl, combine the apples, lemon juice, cranberries, cinnamon, clove, nutmeg, vanilla, salt and sugar.  Toss to combine all the spices with the apples. Allow to sit for 30 minutes.
  2. Meanwhile, roll out pate brisee until it is about 1/4 to 1/2 inch thick.  Place the dough onto a flat cookie sheet. Pre-heat oven to 350 degrees.
  3. Toss all of the apple mixture into the center of the dough.  Wrap the dough around the apples, making sure the apples are mostly covered, but there is still an opening in the center.  Don’t worry about making it super pretty–it’s supposed to be rustic!
  4. Brush with heavy cream. Sprinkle with demarara sugar.
  5. Bake for 45 minutes, or until golden brown.

To serve, slice as you would a pie and top with ice cream or whipped cream if desired.

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After seeing photos at Bakerella and Luxirare about pie lollipops, I thought these would be very fun to try also!  As I already had some leftover pie dough in the freezer from my last pie experiment, I figured these would be an easy experiment.  I headed to the craft store to get some lollipop sticks and treat bags so I could store these easily in my freezer.  I’m also thinking something like this would be a wonderful dessert to do for my upcoming culinary school graduation grand buffet!

I decided to try 3 flavors: blueberry, blackberry, and apple.  They were all simply prepared with the fresh fruit, sugar, cornstarch, and lemon juice. I also added some cinnamon and clove to the apple. I macerated all the fruit overnight and used a pate brisee dough. Once I cut out my dough I placed a bit of each fruit and the lollipop sticks.

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Then I topped each pop and used an egg wash to seal the ends.  I egg washed the front do that they would come out golden brown and covered the sticks with aluminum foil to prevent burning.

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Although some of them leaked, for the most part they were lovely and golden brown.

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The notes from Luxirare and Bakerella were great!  I baked for the recommended 15 min but at 400F.  I did not cook down my fillings, however I think that is a vital step to concentrating the flavor into such a small package.  I also would want to try this with a pate sucree, just to see the differences.  For the most part, I liked it and even if I don’t make these for graduation, I’ll definitely be making more for my friends, my family and myself!

Just like all our other courses, we have a module practical and written exam.  While finishing this module means we’re just ONE month away from graduation, it’s bitter sweet for me, since I now feel I’ve missed my true calling as a pastry cook.  I will also miss the instructor we had for this module.  Chef Kathryn was probably one of the most knowledgeable instructors I had at culinary school.  She was not only a great teacher, but she also tried to ensure we had fun while working on our desserts pushing us to try different items and different plating ideas.  She also offered other opportunities to learn other skills by asking students to volunteer for her, which I gladly did!  I will miss pastry and I’ll miss working with this great chef and teacher. As I have my exam tonight, I’m trying to focus on trying to get the best score I can.

The written exam is comprehensive and includes a variety of topics we covered in class. Wanna see if you can do well on a pastry written exam?  Here are the different questions we had to answer.  The answers will follow later in the post.

  1. What are four methods of cooking fruit? Give an example of each.
  2. What are four differences between Pate Sucree and Pate Brisee?
  3. What are three things you can find on a petites fours platter?
  4. What are the different types of flour?  Describe their use and their protein content.
  5. How do the following factors affect yeast?  Salt? Sugar? Heat? Cold?
  6. What are the similarities and differences between puff pastry and croissant dough?
  7. What are the three components of puff pastry?
  8. What are the steps to making truffles?
  9. How do you temper dark chocolate?
  10. Describe the methods of making a fat based cake and a foam based cake.
  11. What are the 4 important items to consider when finishing a cake?
  12. What are two differences between stirred and baked custards?
  13. What are examples of frozen desserts?
  14. What are the differences between static and churned frozen desserts?
  15. What are the factors to consider when plating a dessert? Draw an original plated dessert.

I did fairly well as I scored a 99.5.  I lost a half point for not fully describing all the fruit cooking methods.  As soon as we were done with our written exam, we moved onto the practical portion.  First, we rolled out a pate sucree dough we made yesterday.  Then we had to line a tart pan with the dough.  I scored a 39.5 out of 40 only because it wasn’t perfectly uniform.

After rolling out the dough, I made a creme anglaise.  Creme anglaise is essentially a stirred custard which is used to make ice cream!  Of course, this is very important to make!  When I practiced my creme anglaise yesterday, I under cooked it, basically causing the chef to question whether I really cooked my eggs and killed any possible dangerous pathogens.  Today, I overcooked my anglaise just a tad.  We had to show her the pot we made the creme anglaise in as well as the finished product.  Unfortunately, there was a bit too much cooked egg left at the bottom of the pot, so I only scored 29 out of a possible 30.

Our next task was to make 5 parchment cornets and then to pipe “Happy Birthday Name” on a cake round using melted chocolate.  Of course, we could substitue our own name or someone else’s name or even Mom or Dad for the “Name” part.  It was this part of the test that I was most nervous about since I did not practice enough chocolate writing nor did I ever manage to be able to make a nice border. Luckily, we only had to do a border if we wanted to, so I opted not to do it.  I piped “Happy Birthday Stacy”, “Happy Birthday Mom” and “Happy Birthday Dad” all in cursive chocolate writing.  I was pleased to know that I scored full credit on this part of the test bringing my final score for the practical to a 98.5! Overall, this was a great mod and I will miss it.  I will definitely have to continue my own pastry education by taking extra classes and doing some more work at home.

If you’d like to know how to make a parchment cornet, check out this video from Chow.  And if you’re interested to see how you’d do on a pastry exam, check out the answers below.

  1. Four methods of cooking fruit are grilling, poaching, baking and candying.  To grill fruit, slice your fruit and add sugar and spices to the cut side.  Place the fruit cut side down on the grill and turn to create grill marks.  Grill until tender as in preparing grilled peaches. Poaching, as when poaching pears,  occurs under low heat, moist cooking with water, wine, fruit juice, spirits and sugar until softened. It is then cooled in ice bath in its own syrup and stored in refrigerator in its syrup.  To bake fruit, as in baked apples, peel apples half way and hollow them out.  Then place sugar, currants, and nuts in the apple and bake until tender. To candy fruit, as in candied grapefruit peels, peel the fruit and slice the peels.  Cook in syrup, reduce and cook until tender.  Cool in syrup and store.
  2. Pate Sucree                                                                                      Pate Brisee
    Wet Ingredient           eggs                                                                                                   water
    Leavening                    baking powder                                                                                baking powder optional (rises with steam)
    Degree of mixing        mealy consistency                                                                          cranberry size consistency
    Uses                               savory and sweet tarts                                                                  Sweets preparations–pie and pastry cream + filling
    for savory, leave out sugar
    Baking                           Baked with moist filling                                                               must be docked and blind-baked before filled, otherwise will become
    soggy
  3. You can find Marshmallows, truffles, macarons, biscotti, buttercrunch, spritz cookies, chocolate dipped strawberries on a petites fours platter.
  4. All Purpose Flour contains between 9 – 11 % protein and is used most commonly in the kitchen for cookies, breads, and doughs. Cake Flour contains between 7.5-8% protein and is used mostly for cakes and pastries.  Bread Flour contains between 11.5-13% protein and is used mostly for different types of breads. High Gluten Flour contains about 14% protein and is used mostly for bagels, hearth breads, pizza and hard rolls.
  5. Salt inhibits yeast.   Fats also inhibit yeast.  Sugar feeds yeast. Cold water will slow yeast.  Hot water will kill yeast.  Ideally, you want to
    mix yeast with lukewarm water between 100-110F.
  6. Both puff pastry and croissants are laminated doughs rolled in fat and consist of beurrage, detrompe, and paton.  Layers for puff pastry are created by the 4 book folds.  Layers for croissants are created by 1 letter fold and 2 book folds. Croissant dough is leavened by both yeast and steam while puff pastry only rises using steam. Croissants contain milk while puff pastry uses water.
  7. The three components of puff pastry are Detrompe, Beurrage and paton (package).
  8. The steps to making truffles:
    1- Make your ganache. You want a shiny and smooth ganache, showing you had a good emulsion of heavy cream and chocolate.
    2- Pipe the ganache out evenly and round them off.
    3 – Cool
    4 – Temper your chocolate and coat your rounded chocolates in the tempered chocolate twice (2 coats)
  9. 1 – Heat chocolate over a bain marie/ double boiler to 115F.
    2 – Cool chocolate over ice bath to 85F.
    3 – Perform the snap test by coating a piece of parchment with the chocolate and placing it in the freezer for 5 min.  If the chocolate snaps, you are in temper.
    4 – Gently re-warm to a working temperature of 89F to get shine.
    Tempered chocolate should be shiny, have a solid snap and be non streaky.
  10. Fat based cakes rely on the creaming method:
    Creaming method
    Emulsion of room temp butter with sugar until light & fluffy
    Add flavoring (extract, zest)
    Add room temperature eggs and combine until smooth
    Add 1/3 of sifted flour, leavening agent, salt
    Add 1/2 of liquid
    Alternate between dry & wet ending with dry

    Foam based cakes such as sponge cakes rely on incorporating air into your eggs.
    Beat eggs with sugar until they are light and creamy
    Beat egg whites with salt until soft peak & beat in sugar until firm peak
    Fold egg yolk mix into egg white mix
    Fold in sifted flour & cornstarch in 3 additions

  11. 1 – Outside decorations should be indicative of flavor
    2 – Layers should be level
    3 – Do not use too much frosting or filling
    4 – For sponge cake, be sure to imbibe and soak cake
  12. Baked Custards:
    – are baked in a water bath
    – sets when baked and is not pourable
    – examples: creme brulee, bread pudding, flan, creme caramel,
    – cheesecake, pot au creme, quiche, pumpkin pie, pecan pie, sweet potato pie
    Stirred Custards:
    – cooked on the stove
    – Stirred remains pourable after cooking
    – examples: creme anglaise, lemon curd
  13. Static:   Popsicle, kulfi, granita, frozen mousse, frozen souffle
    Churned:  Ice Cream
  14. A churned frozen dessert freezes while air is being put into it while a static dessert is not aerated.
  15. 1- color
    2- portion size
    3 – temperature
    4 – market availability
    5 – seasonality of ingredients
    6 – facility–your freezer/oven capacity
    7 – time–some items are more labor intensive than others
    8  – budget

So I took this class all on shortcakes, cobblers and crisps and I just really felt compelled to combine all my new found knowledge to make some creations at home.  Since I’ve never worked with rhubarb, I decided to make a strawberry-rhubarb pie.  This is my first lattice-top pie also, so this one is actually kind of special for me.

My strawberry-rhubarb pie was a basic pate sucre. And the filling was my strawberries, rhubarb, a thickener and some seasonings.  Overall, I think it came out very good.  However, I unfortunately forgot to egg wash the top, so it’s not as shiny as it should have been.  Don’t forget this step!  You want your lattice-top to be pretty and shiny!

Pate Sucree

This will yield enough for your bottom crust as well as your lattice.  Save any leftovers in the freezer and use them for smaller projects.  They should keep,  well-wrapped for about 3 months.  While this is not your usual pie dough, it is sturdy enough to hold a moist filling.  It won’t be as flaky as most pie doughs, but it will still be delicious.

  • unbleached, all-purpose flour  — 1.5 lbs
  • sugar — 8 oz
  • baking powder — 1.5 tsp
  • salt — 1 tsp
  • unsalted butter — 8oz
  • large eggs – 5

1. Combine flour, baking powder and salt.

2.  Using your hands or the paddle of an electric mixer, rub in the butter.  You want a mealy mixture that is still cool and powdery.

3.  Beat the eggs and stir into your flour mixture until just incorporated.

4.  Scrape the dough out of your bowl and shape into a 3-inch-thick cylinder.  Wrap in plastic wrap and allow to rest for at least 30 min.

Strawberry-Rhubarb Pie Filling:  (adapted from Epicurious)

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

To assemble the pie:

1. Make your pate sucree and allow to rest.

2. Pre-heat your oven to 400F. Mix your filling items until well combined and set aside. This will give the fruit some time to macerate, release their juices, and all the flavors to come together.

3.  Take out your rested pate sucree and cut the disk in half.  Form the dough into a disk and roll it out into a circle large enough to line the bottom of a 9″ pie dish.

4. Using your rolling pin, wrap the dough around your rolling pin and unravel the dough into the pie dish.

5.  Add your filling to your pie dish.

6.  Roll out the other half of dough.  Using a pastry cutter cut out strips about 1/2 inch wide and place in a lattice form on the top of the pie.

7. Crimp the ends to seal.  (Any extra dough scraps can be saved for othe projects later.)

8.  Brush with an egg wash of one beaten egg and 1 T water.  Sprinkle with coarse sugar, if you like.

9.  Bake at 400F for 20 min.  Then turn down to 350F for 25-30 min.  Cool on rack.

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

I then moved onto the tart.  I made a nice pate brisee, pastry cream and I used fresh berries to top the tart

Pate Brisee

This is your basic flaky pie dough.  I’m using it for a tart since I want a light and flaky crust.  This will be blind-baked, meaning it will bake without the filling while weighted down by light weights (I use dry beans.)  I then remove the weights, then continue baking until golden brown.

  • unsalted butter — 1lb
  • unbleached, all purpose flour — 1lb
  • cake flour — 1/2 lb
  • salt –1 tsp
  • baking powder — 1/2 tsp (optional)
  • cold water — 6 oz

1.  Cut the butter into 1 inch pieces.  If your kitchen is warm, you may want to store the pieces in the refrigerator.

2.  Combine the flours, salt, and baking power.

3.  Using your hands or the paddle of an electric mixer, rub in the butter.  You want to continue until the butter is the size of cranberries.

4.  Stir in the water until the dough holds together.

5.  Scrape the dough out of the bowl and use your bench scraper to put the dough together.  It should appear broken and you should be able to see chunks of butter in the flour.

6.  Once the dough has come together,  wrap in plastic wrap and allow to rest.

7.  Once the dough has rested, cut the disk in half.  Store the half you are not using in the refrigerator, tightly wrapped.

8.  Roll out the dough so that it is large enough to line a tart pan.

9.  Wrap the dough around your rolling pin and unroll it into the tart pan.  Use your hands to place it in the corners.

10.  Dock the tart dough.  Use a fork to poke holes in the bottom of the dough.  This will ensure a place for steam to escape.

11.  Line the tart with parchment paper and place dry beans to keep it down.  (You can also use coffee filters if you don’t have parchment paper.)

12. Blind bake for 20-25 minutes at 350F.

13.  Remove the beans and parchment and bake another 15-20 min or until golden brown.  Cool.

I then made my pastry cream. I never knew that pastry cream is basically pudding!  It’s creamy and delicious and you can add flavors to change it, like liquor or chocolate.   This should yield about one quart and will keep in your fridge, in a well-covered container for about 3-4 days.

Pastry Cream

  • milk — 1 quart
  • cornstarch  — 3.5 oz
  • sugar –8 oz
  • eggs — 2
  • egg yolks — 8 (Save your whites!  You can always freeze them and use them for omelettes or meringues!)
  • butter — 4 oz
  • vanilla — 1/2 fl. oz

1.  Dissolve the cornstarch into 4 oz of the milk.

2.  Combine the remaining milk with the sugar in a sauce pan and bring to a boil.  Stir occasionally to ensure your sugar does not burn.

3. Whisk the eggs and egg yolks into the cornstarch mixture.

4.  Once your milk has come to a boil, take it off the heat.  While whisking vigorously, slowly pour in the egg-egg yolk-cornstarch mixture until it has thickened.

5.  Return the mixture to a boil and keep whisking until you start to see bubbles come to the surface.

6.  Remove from the heat and whisk in the butter and vanilla.

7.  Cool in an ice bath and place plastic wrap right on the surface of the cream to prevent it from forming a skin.

To assemble the tart:

1.  Spread your pastry cream in the tart shell to fill it completely.

2.  Top with whatever berries you like.  I used raspberries, blackberries and blueberries.

3.  Glaze your tart with 1/2 cup boiled and strained apricot preserves.  (This is referred to as nappage.)  This will make the tart very shiny and pretty!

Mixed Berry Tart

Mixed Berry Tart

I then moved onto my peach-blueberry cobbler.

Peach-Blueberry Cobbler
Filling:

  • 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 6 large peaches)
  • 1 pint blueberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated, peeled fresh ginger
  • Salt (pinch)

Crust

This is also a great way to make delicious biscuits!

  • 1 lb of self rising cake flour
  • 1.5 sticks unsalted butter
  • 1 cup buttermilk, milk or heavy cream.  (I LOVE the tang of buttermilk and the richness of the heavy cream, so I tend to use either one of these.)

1. Peel and chop the peaches into 3/4 inch thick wedges. To peel them, cut an “x” in the bottom of the peach and place in boiling water for 30 seconds. Immediately, place the peach into an ice bath. The peels should come right off.

2.  Mix all your other ingredients and combine well.

3.  To make your crust combine the flour and butter.  Rub the butter into the flour with the paddle of your mixer or with your hands.  You want a homogenous, mealy mixture.

4.  Add your milk or cream or buttermilk and stir until just combined.

5.  Scrape the dough out of the bowl and roll it out to about 1/2 inch thickness.

6.  To assemble the cobbler, you can fill individual ramekins with the filling and top with round cut-outs of the dough.  You can also use a large round gratin dish.   You can fill the gratin dish with all your filling and top with all the dough.  I like the ramekins since it makes a nice presentation and you can then add a few spoons of ice cream right to the ramekin when serving!

Peach Blueberry Cobbler

Peach Blueberry Cobbler

Since we learned how to make different doughs in class I’ve been inspired and decided I should try and practice at home. The ingredients for the doughs are fairly straightforward, the only issue has been the fact that it’s been rather warm and humid.  Last weekend I made a cherry pie using this method and I was successful.  I decided to try again with some lovely pears I found in my local market.  I made the dough and placed it in my refrigerator to rest.   I then peeled, cored and chopped my pears.  I added cornstarch, sugar and some seasonings.  I then thought it might be nice to add something in there for some crunch, so I reached into my cabinet for some sliced almonds.  I added them to the bowl with the fruit and I soon saw little, teeny things crawling.  Without realizing it, some bugs have made a home out of that almond bag!!  I had to throw the whole thing out and start all over.  This time though, I didn’t have as many pears, so I used some leftover cherries I had from the cherry pie.  The result was a nice pie with a flaky crust,  just the right amount of filling and a nice contrast of textures between the pears and the cherries.  Who knew you could make a good pie just out of different fruits around the house?

Here’s how I made my pie dough.

1 recipe of pate brisee:

1 pound of AP flour

1/2 pound cake flour

1 pound butter, cold

1 tsp salt

6 oz cold water

1.  Mix the flour, salt, cake flour in a bowl and combine.

2.  Cut the butter into cubes.

3.  Place the butter in with the dry ingredients and break it up with your hands until you have cranberry sized pieces.

4.  Once the butter is incorporated, add the water and mix until the dough comes together.  It should be very shaggy and it may seem like it needs more water but it won’t.

5. Once it has come together somewhat, turn it out onto your work surface and use a bench scraper to help combine the dough even more.  Once it is all one mass, shape it into a disc, wrap and store in your refrigerator to rest.  You should still see pieces of butter in your dough.  If your butter feels like it’s melting, stop working with it and put it in the refrigerator for the butter to harden again.

Fruit:

4 pears, peeled, cored and chopped

approximately 12 cherries, stems and pits removed

1/2 cup sugar

2 T cornstarch

1 tsp vanilla extract

1/8 tsp salt (pinch)

juice of 1/2 lemon

1 egg beaten with 1 T water

raw sugar, for sprinkling (optional)

To make pie:

1. Peel, core, and half pears into a bowl.

2. Remove the pits from the cherries and halve them.

3.  Add sugar, cornstarch, lemon juice, salt and vanilla extract.  Mix to combine and reserve. Pre-heat your oven to 450F.

4. Once your dough has rested 30 minutes, take it out of the refrigerator and divide it in half.  Roll half the dough into a disk shape large enough to cover a 9″ pie dish and place it in the pie dish. If it’s warm in your kitchen you may want to keep your dough you are not working with in the refrigerator.

5.  Place your filling into the pie dough, leaving the juices in the bowl.

6.  Roll out the rest of the dough into another disk shape.

7.  Top the pie with the remaining piece of dough and crip the edges.

8. Cut a vent in the top of the pie and brush with the beaten egg.  If you like, sprinkle some raw sugar on top.  I like to use Demarara sugar.

Here’s some shots of my lovely pie!

Pear-Cherry Pie before baking...

Pear-Cherry Pie before baking...

Pear-Cherry pie fresh out of the oven!

Pear-Cherry pie fresh out of the oven!

Anybody who knows me knows that I love food, but I especially love baking & pastry!  As we finished mod 3, I grew more and more excited to start a course all about my favorite topic.  I often came home after class and would spend my nights baking different treats.  I figured since it was some time until I learned about it, I might as well try to self-educate.  Many of the results of my self education are posted.

Now that I am in the baking & pastry mod, I have begun to re-think some things.  Do I wish I had enrolled in the pastry course in stead of culinary?  No–I learned a LOT in the culinary segments.  And should I stick with this industry, I do think it’s important to know how the savory side of the kitchen works.  I also think it’s important to consider the full picture of a meal from the production standpoint as well as from the consumer’s standpoint.  What dessert would someone want?  Someone that just ate a steak may not want something very rich and sweet.  Maybe just some sorbet or a light panna cotta?  Knowing how to end a meal on a high note means you also have to know the other notes in that meal’s symphony.  I do however wish I had the opportunity to also enroll in the pastry course.  The expense right now is just too much and while I’m sure I would enjoy every minute of it, I’m not entirely convinced I absolutely need the course to succeed in the pastry kitchen.  That being said, I do think I need to ensure I constantly educate myself about different aspects of the sweet kitchen and that I try as many things as possible on my own.

In class we are learning classic French techniques of pastry.  Of course, this results in rich, delicious, butter-filled goodness every time!  The progression of this course is good in the sense that we seem to mimic the pastry program, but in a 6 week period. Even though chef says this course is going at a very fast pace, I’m really loving it and I’m not finding myself needing to come up for air anytime soon!

We started with poaching, candying and cutting fruits.  This is harder than it sounds.  Many people, myself included,  in class were not aware of how to best peel an apple nor how to best slice it for a pie or tart.    Then we moved on to doughs.  Doughs have always been scary to me.  I’ve only tried to make simple pizza doughs never a pie or tart dough.  I just never quite knew how to handle them.  But we did learn all about pate brisee, pate sucree, and pate sablee (cookie dough).  My classmates and I successfully made several different tarts using the pate brisee and pate sucree.  I also used the same technique I learned in class to make a cherry pie at home!  More practice doesn’t hurt right?

Week 2 of pastry took us to the land of puff pastry and yeasted doughs.  I never made any of these items before so I was super excited and I really loved it!  We made puff pastry and then proceeded to make napoleons, cheese sticks, apple crisp, pithiviers and palmiers.  These were all flaky, sweet and delicious!  Then we learned how to make fresh croissants, brioche, bagels and pretzels.  I never knew how delicious croissants were when they were made so fresh!  I also never knew how easy it was to make fresh bagels & t!  I’ll definitely be trying those recipes again!

I’m looking forward to learning about pizza doughs and petite fours.  Pizza day is gonna be delicious!  I’ll leave you with some shots of the sweet productions made in my class.

Baked Apples

Baked Apples

P7160222

P7160225

Apple Crisp

Apple Crisp

Cherry Pie

Cherry Pie


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