Puff Pastry is an amazing product. There are basically three different kinds and they all take a lot of time and care to prepare correctly. But they all make amazing products!
As for the "hell week" title... Each week four individuals in the class act as "bakers". This involves two people on each side of the room tending to the ovens the entire week: making sure everyone's items get in the oven, get turned/flipped, taken out, and most importantly that everyone's items don't get burned or dropped on the floor in the process! This is all on top of getting your own stuff done and most often missing the Chef's demonstrations on what we need to do during the class. This is extra frustrating since we just started a new unit.
And of course, I burned myself again! I burned the palm of my hand on a hot sheet pan.
But enough of my complaining and on to some pictures from this week!
1.24.08: Bande de Tarte aux Fruits (Fruit Strip)
There's a layer of lightened pastry cream beneath the fruit. If given the opportunity, I could probably eat an entire vat of fresh pastry cream - it's really one of the most delicious things I've ever tasted!
There's a layer of lightened pastry cream beneath the fruit. If given the opportunity, I could probably eat an entire vat of fresh pastry cream - it's really one of the most delicious things I've ever tasted!
1.24.08: Petite Galette aux Pommes (Individual Apple Galette's)
They look a little dark because the sugar caramelizes on top, but these are scrumptious!
They look a little dark because the sugar caramelizes on top, but these are scrumptious!
1.25.08: Mille-Feuilles de Forme Ronde (Round Mille-Feuilles)
These were interesting to make - we heated skewers over a gas stove to make the design in the powdered sugar. It's basically two layers of lightened pastry cream between baked rounds of puff pastry.
These were interesting to make - we heated skewers over a gas stove to make the design in the powdered sugar. It's basically two layers of lightened pastry cream between baked rounds of puff pastry.
1.25.08: Tarte Feuilletée (Fruit Strip)
We first baked the puff pastry base and then applied a light layer of almond cream to coat the base. After applying the layers of pineapple, a coat of melted butter and vanilla sugar we re-baked it. After baking we applied an apricot napage to glaze the top and then decorated the sides with chopped pistachios. Doesn't it just sound delicious? Everything is better with extra butter!
We first baked the puff pastry base and then applied a light layer of almond cream to coat the base. After applying the layers of pineapple, a coat of melted butter and vanilla sugar we re-baked it. After baking we applied an apricot napage to glaze the top and then decorated the sides with chopped pistachios. Doesn't it just sound delicious? Everything is better with extra butter!
1.25.08: Palmiers (Palm Leaves or commonly known as Elephant Ears)
1.25.08: Vol-au-Vent (round puff pastry cases)
French for "windblown" to describe its lightness. These small hollow cases can be filled with either sweet or savory. We filled ours with chive-goat cheese. YUM!
French for "windblown" to describe its lightness. These small hollow cases can be filled with either sweet or savory. We filled ours with chive-goat cheese. YUM!
We also made some spiced cheese straws this week, but I forgot to take a picture of them. I brought them over to Lisa's apartment after school. She let me know that Thomas loves them so I need to make another batch! (For those of you who don't know who Thomas is, he's my adorable nephew - check him out by clicking on his name.)
There's a new french bakery in Pleasantville that George and I visited last week. I spoke to the owner (whom I found out is an FCI alum!) and she said I could intern there when I have time to see how the kitchen is run. I was scheduled to go in tomorrow from 6 am - 1 pm, but called and canceled after class today. My body is physically exhausted and I really need a day to sleep in... I feel like I'm running on empty.
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