August 21, 2013
We started make up of the Classic Pastry Puff. We were provide some basic information on seven different items for make up. Three were demonstrated today, the classic turnover, the fruit strip and the cream horns. Once demonstration was complete, we made up the three items with our classic puff pastry dough.
The classic turnover was made by cutting large circles from the rolled out dough.
Sliced apples were fanned on top of the almond filling.
Cinnamon and sugar was sprinkled on top of the apples.
An egg wash was brushed on the bottom edge to seal the dough.
The dough was folded in half and pressed down slightly on the egg wash.
The dough was then "turned over."
It was then placed on a sheet pan and given an egg wash.
These were placed in the freezer (so the apple does not seep out) for final egg wash and bake tomorrow.
The next item made was the Fruit Strip. The dough was cut into two large strips.
One strip was egg washed.
The second strip was cut into six smaller strips.
Three of the strips were braided at a time.
The two braids were then placed on top of the larger egg washed strip.
The center was docked (holes placed in it) so it will not rise too much through the center when baked.
The fruit strip was place in the refrigerator for final make up tomorrow.
The final item made up today was the cream horn. A strip of dough was egg washed
The strips were then wrapped around a horn, egg washed, and sprinkled with sugar.
The cream horns were placed in the refrigerator with the fruit strip for final make up tomorrow.
The classic turnover was made by cutting large circles from the rolled out dough.
The circles were then rolled into an oval shape.
Almond filling was placed to one side of the center.
Sliced apples were fanned on top of the almond filling.
Cinnamon and sugar was sprinkled on top of the apples.
An egg wash was brushed on the bottom edge to seal the dough.
The dough was folded in half and pressed down slightly on the egg wash.
The dough was then "turned over."
It was then placed on a sheet pan and given an egg wash.
These were placed in the freezer (so the apple does not seep out) for final egg wash and bake tomorrow.
The next item made was the Fruit Strip. The dough was cut into two large strips.
One strip was egg washed.
The second strip was cut into six smaller strips.
Three of the strips were braided at a time.
The two braids were then placed on top of the larger egg washed strip.
The center was docked (holes placed in it) so it will not rise too much through the center when baked.
The edges were cut and the braids egg washed.
The final item made up today was the cream horn. A strip of dough was egg washed
It was then cut into strips.
The strips were then wrapped around a horn, egg washed, and sprinkled with sugar.
The cream horns were placed in the refrigerator with the fruit strip for final make up tomorrow.
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