Today we learned how to make blitz puff pastry dough. The
dough was hard to make because it wouldn’t stick together and it had to be made
quickly so the butter wouldn’t melt. The butter needs to stay solid so that it
will steam during baking and create a light flaky pastry rather than a dense
rubbery one. We used this to make two different pastries, a sweet one called
apple galette and a savory one called parmesan palmiers. The biggest challenge
for most people was peeling and cutting the apples for the galette. The easiest
part was putting the cinnamon and sugar on the galette and the mustard on the
palmiers. Our instructor, Robyn, was a New Hampton alum, class of ’80!
Melon: Today moved faster than yesterday. We each made our
own dough rather than working with a partner, so everyone had more to do. Also,
mixing and rolling the dough was more hands-on.
Zak: I think I could pull off making that recipe on my own
at my house. I would probably make the sweet one.
Carter: Baking is more fun when you’re doing more of the
work yourself instead of using a machine.
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