Our second “Pastry Monday” concentrated on puff pastry. You probably know it’s a dough that takes time to make. When making it there’s 6 rounds of rolling, folding and rotating. You end up with a pastry made of thin layers of dough and butter that puffs up beautifully when baked. This is why it’s called puff pastry in English and in French it’s more like in Hebrew: The leafs pastry. I took about a thousand pictures so I hope you can enjoy as much as I do, just imagine the smell of baked buttery dough in the room constantly while reading/looking at the pics. Good luck!
It was a long day, We didn’t finish on time, rushed the presentation time even though it’s the best part! And yet missed lunch this day. Chef was cool to let us eat his whole cakes as lunch. Did I also mention I tasted all the Créme pâtissiére from the tools and bowls? Of mine and others 🙂 I went to the cafeteria anyways and was lucky to get a piece of fish from one of the pastry girls (gotta have some protein with all this carbs all day!!). Another important thing to mention is that we made the class in the pastry kitchen where it’s cool and nice. Too cool? My nose was running all day and I was thinking about our nice and warm 139 kitchen where it’s always always warm.