[Ferrandi] Week 5: More Puff Pastries

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[Ferrandi] Week 5: More Puff Pastries

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We continued working with puff pastry dough this week and made a few more variations, starting with these puff pastry tart bands. First, roll and cut out a band of puff pastry (40 by 12 cm), double the two sides, making sure to glue the two layers with egg wash. Use a fork to poke holes in the center to prevent puffing in the oven.

Use knife to create a border design on the sides. Egg wash the borders but not the center.

Cover with apple compote and thinly sliced apples. Brush apples with melted butter.

Bake until apples are slightly browned and the bottom of the tarts are nicely browned.

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[Ferrandi] Week 4: Puff Pastries

Categories ferrandi
[Ferrandi] Week 4: Puff Pastries

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In week 4,  we moved on to pâte feuilletée, or puff pastries. Pâte feuilletée is formed with multiple layers of dough and butter, and when baked, the steam in-between the layers push up to form the airy flakiness. To make this dough, start by making a well out of flour and butter, then slowly mix in the water.

Knead the dough with a scrapper.

Form the dough into a ball, cut an “X” at the top, and let rest for 30 minutes in the fridge.

Then, enclose a block of softened butter in the dough. The key is to have the dough and the butter in a similar consistency (i.e. the butter cannot be too soft or too hard), so that the dough can be rolled out evenly.

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