September 12, 2013
Today we focused mainly on pie dough. We made mini apple pies, apple tarts, mini banana cream pies and blueberry cobbler.
For the apple pie, we created a flaky pie dough (made with hazelnut size chunks of butter). We rolled out the dough.
We then cut the dough with a cutter and placed it into a small mold.
A basic apple pie filling was made with cinnamon, sugar, vanilla, lemon and flour.
The pies were filled with the apple filling and either topped with a struesel or lattice pie dough.
For the lattice top, we cut the dough with a fluted pastry cutter.
We created the lattice and then flipped it over on to the pies after brushing with an egg wash.
For the banana cream pies, the dough was required to be blind baked (baked without a filling). We cut the dough and placed in molds and then place another mold inside it and turned upside down to bake.
Half way through the baking process, the shells are turned over and the inside mold is removed and the shells are put back in the oven to complete browning and baking.
After baking was completed and the shells were cooled, they were filled with pastry cream and layer of bananas.
The bananas were then covered with more pastry cream.
The cream was then topped with a Creme Chantilly.
The pie was then finished with chocolate shavings and powdered sugar.
For the apple tart, we used left over sweet dough from yesterday to create the crust. The dough was placed in a ring mold, a layer of pastry cream was added and then apples were arranged on top.
Once the apples were fanned out, the tart was baked.
Even though Banana Cream Pie is one of my favorite pies, the Apple Tart was my favorite dessert made today.
We also made a blueberry cobbler. Cobblers are generally made with leftover fruits, but we made this cobbler with frozen blueberries.
It was really quick to mix up and put together and top with stuessel but the baking took over an hour to complete. We did not get a chance to taste the cobbler or take home due to the baking time frame.
For the apple pie, we created a flaky pie dough (made with hazelnut size chunks of butter). We rolled out the dough.
We then cut the dough with a cutter and placed it into a small mold.
A basic apple pie filling was made with cinnamon, sugar, vanilla, lemon and flour.
The pies were filled with the apple filling and either topped with a struesel or lattice pie dough.
For the lattice top, we cut the dough with a fluted pastry cutter.
We created the lattice and then flipped it over on to the pies after brushing with an egg wash.
The apple pies turn out beautiful with a nice golden color.
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| Mini Apple Pie |
For the banana cream pies, the dough was required to be blind baked (baked without a filling). We cut the dough and placed in molds and then place another mold inside it and turned upside down to bake.
Half way through the baking process, the shells are turned over and the inside mold is removed and the shells are put back in the oven to complete browning and baking.
After baking was completed and the shells were cooled, they were filled with pastry cream and layer of bananas.
The bananas were then covered with more pastry cream.
The cream was then topped with a Creme Chantilly.
The pie was then finished with chocolate shavings and powdered sugar.
 |
| Mini Banana Cream Pie |
For the apple tart, we used left over sweet dough from yesterday to create the crust. The dough was placed in a ring mold, a layer of pastry cream was added and then apples were arranged on top.
Once the apples were fanned out, the tart was baked.
Even though Banana Cream Pie is one of my favorite pies, the Apple Tart was my favorite dessert made today.
We also made a blueberry cobbler. Cobblers are generally made with leftover fruits, but we made this cobbler with frozen blueberries.
It was really quick to mix up and put together and top with stuessel but the baking took over an hour to complete. We did not get a chance to taste the cobbler or take home due to the baking time frame.
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