Day Fifteen

Today was interesting, and to know why you need a little background information. My ankles and part of my leg are covered in chiggers right now, as I type I can barely not scratch. So at school all day I tried to keep busy so not to focus on it. But alas today was kind of a slow day. First we started with a quiz, we were all worried but then it only had 6 questions on it. Then we learned how to roll out our puff pastry dough on a sheeter. A dough sheeter is a big machine with a conveyer belt that moves back and forth under an adjustable rolling pin. So you pass your dough under it and lower the pin till you get a thin long piece of dough. We cut that in 4 and Chef Sebastian showed us 4 ways to make it.

1. Elephant Ears – so these are puff pastry rolled out into a rectangle and coated in sugar. Then you fold 2 sides in to the middle and then fold it in the middle. Then it’s sliced and baked on its side so it puffs up to look like, well you know.
2. Royal Fingers – are puff pastry covered in royal icing and crushed almonds and then cut into squares and baked. They puff straight up and look kind of cool.
3. Sacristan – another pastry covered in sugar, this time cut into thin strips and twisted before baking.
4. Cheese Fingers – these are puff pastry covered in parmesan cheese and paprika then folded over and cut into strips. The strips are then twister and placed on a baking sheet to cook.

It took all of class for all of us to make all of that. They were all good and we had a tone of them. Tomorrow we get started on the inverted dough and 4 new ways to make out puff pastry. I got some pics too but my phone is dead so I will put them up later.