La Pâte feuilletée!
Week 5 of the 8 week patisserie course has arrived and its puff pastry! I love puff pastry, it’s probably one of the worst types of pastries you can have because of all the butter but it’s so yummy and delicious.
This week I learnt how to make puff pastry its hard work, we didn’t have enough time to do all the turns but I will finish it at home tonight. Due to only having 3 hours, we used a “here’s one I made earlier” type to make our goodies.
I got to make a Classic Millefeuille with patisserie cream, honey & mustard Palmiers, Apple and Raspberries turnovers and Savoury Straws. I have to say my arms got a good workout with all the pastry rolling I had to do but it was so much fun, I really enjoyed every minute.
Top tip for this week’s lesson was; don’t scrunch up the off cuts of puff pastry. Fold them on top of one another and roll it out, otherwise the pastry won’t rise.
Next weeks lesson is bread, I can’t wait