Last night my class started unit 3: Puff Pastry. We made two different kinds of puff pastry last night: Pate Feuillettee Classique (Classic Puff Pastry) and Feuilletage Rapide (Quick Puff Pastry). The classic puff pastry was put in the fridge for use on Wednesday. We made Palmiers (Palm Leaves) and Paillettes (Cheese Straws) out of the Quick Puff Pastry. We also made a Tarte aux Tomates (Tomato Tart) last night. We didn't use the puff pastry for that dish, but it was put in the section to show that you could have used it. Puff pastry is used in both culinary and pastry arts for both savory and sweet creations. Actually, last night most of what we made was savory, which is definitely a change for us.
Here are pictures of what I made:
Tarte aux Tomates
Palmiers
Paillettes
No comments:
Post a Comment