On Monday we started our Viennosierie and Laminated Dough module. This basically means making things with Puff Pastry which, let me tell you, is NOT low-cal. Our new Chef is Chef Jennifer Gomez who while soft spoken seems to sorta appreciate my table's humor... knock on wood... or butter, for that matter.
To get used to using the dough, we made it, and then made a fruit band with pastry cream which of course, is nothing new to us....
On Tuesday we made a traditional dessert called a Pithivier with the dough that we made on Monday. These had to freeze over night and got baked today. Inside the pastry is what you could call a dense almond cake.
We also made a traditional Tart Tartin which uses the puff dough we made and caramelized apples. The apples are baked in a skillet and then covered with the dough and baked in the oven. When its done, the tart is turned out onto a plate so all the yummy juices can spread around. Sweet, but hello, totally tasty. P.S. You can't see it in the picture, but there is steam rising from the cake...
Also on our list for the day was a Napoleon which is layers of puff pastry which are baked and then stacked in between layers of pastry cream and topped with poured fondant and chocolate...
My table took it upon ourselves to make, with our scraps of dough... well... basically dough covered with cheese. I would show a picture of the delicious mess we made but alas, there was nothing around long enough to take pictures of... except the grease stains on our tables...
The tart tatin looks amazing! no steam shown but it looks good enough to eat!
ReplyDeleteNapolean's are my fav. Just sayin...
ReplyDeleteI want everything mentioned here in my face immediately.
ReplyDelete