August 22, 2013
We completed make up and baking of all the puff pastries.
We started with the Fruit Strip.
After baked and cooled, we pressed the center down and added pastry cream we had made.
The fruit was cut and arrange on top of the cream.
The fruit and the top of the tart was then covered with a glaze.
After the apple turnovers were egg washed and scored with a design on top, they were baked. After baking was complete a pastry fondant was brush on top.
Chantilly cream was whipped up and the cream horns that were baked were filled.
We had made up some puff pastry with sugar rolled in and specially folded. After baking, they were dipped in chocolate.
We also made an Apple Tartin. We first cut up apples into equal sized pieces. We rolled out and cut the dough to the size of a saute pan.
Next we made a caramel sauce with cream, brown sugar and cinnamon and saute the apples in it on the stove.
The apples were then arrange neatly in the pan.
The puff pastry dough was placed over the apples and tucked in and then the saute pan was placed in the oven to bake.
After baking, a plate was placed on top of the saute pan and turned over on to the plate.
The Apple Tartin was by far my favorite puff pastry dish made in class. It tasted like an apple pie with a beautiful crust underneath.
The puff pastry products were put on display in the window.
We started with the Fruit Strip.
After baked and cooled, we pressed the center down and added pastry cream we had made.
The fruit was cut and arrange on top of the cream.
The fruit and the top of the tart was then covered with a glaze.
 |
| Fruit Strip |
After the apple turnovers were egg washed and scored with a design on top, they were baked. After baking was complete a pastry fondant was brush on top.
 |
| Apple Turnovers |
Chantilly cream was whipped up and the cream horns that were baked were filled.
We had made up some puff pastry with sugar rolled in and specially folded. After baking, they were dipped in chocolate.
 |
| Palmier |
We also made an Apple Tartin. We first cut up apples into equal sized pieces. We rolled out and cut the dough to the size of a saute pan.
Next we made a caramel sauce with cream, brown sugar and cinnamon and saute the apples in it on the stove.
The apples were then arrange neatly in the pan.
The puff pastry dough was placed over the apples and tucked in and then the saute pan was placed in the oven to bake.
After baking, a plate was placed on top of the saute pan and turned over on to the plate.
The Apple Tartin was by far my favorite puff pastry dish made in class. It tasted like an apple pie with a beautiful crust underneath.
The puff pastry products were put on display in the window.
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