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| My Pie! |
3.14159…….
That is about how many pies to made today. It felt like more. The wonderful
thing about the pies we made is that once the cruse was complete, the fillings
were easy to get together and work with. Despite the heat of the kitchen and
some sad melting butter we piersevered to finish up some amazing deserts.
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| Chef Jim Dodge and his apple pie |
All this
talk of pastry has be thinking about the final project. I like the idea of
making a tart or something with the puff pastry for desert since it is already
made. What I really love the idea of is using the extra puff to make croutons
and put them in a soup. They were like air. Buttery air.
I am proud of my patience with the dough and fillings. I
have a tendancy to rush things just to move onto the next thing and under
stress but I thought I took my time well today and was really ready for what
came my way.
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| Lemon curd tart crusts |
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| Chef's lemon curd |
I should work on… I need to practice with that a lot more. I
need to beef up my rolling out skills a lot…. I should really try to make more
complete circles not just lumpy bits.
Take aways
·
To make a napoleon place a dolled out and forked
puff on a pan. Place a piece of wet parchment paper on it and it will rise
evenly. For the napoleon also put a cookie sheet on top of it to smoosh it
down.
·
The almond paste that chef used in the tart is
amazing. Try that in a croissant, bear claw, on toast or on a spoon.
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