Ok no messing around, I got my neckerchief tied around my forehead and I’m ready to go, and I am super tiered. First we what ever tart dough we could find in the freezer, easy enough, then we prepped recipe 3.01, Puff Pastry. Puff pastry in flour salt water, and about 800 grams of butter, that’s right, more then four sticks. You cream the butter, then roll it out into a parchment paper envelope thingy and put in the fridge. Then the rest is mixed up into dough that also goes in the fridge.
After that we cut some of our spiced oatmeal cookie logs into cookies and tossed in the oven. Then we made some tart filling, pecan tart filling that is, liquid gold,
Next we prepared graham cracker dough. It’s a lot of flour and stuff mixed together and tossed in the fridge for a bit. We rolled it out and cut out disked to e cooked in the oven, I believe for cheese cake, we can only hope.
Then we prepared inverted puff pastry. Well I know what you are thinking, Jon, you say out loud, what is the difference between puff pastry and inverted puff pastry. Well with puff pastry the dough will sandwich all of that butter, but in inverted puff pastry the butter sandwiches the dough. You heard me, butter sandwiching dough, what the hell right. Chef says that some people claim it gives a better flavor or a nicer color, he thinks those guys are full of it. He also says that no one really makes puff pastry because the time it takes to make it and the inconsistency that comes with making it by hand does not out way the awesome convenience of just buying it. it preps very similarly to puff pastry only the butter gets some high gluten flour in it to help it hold together. That’s all I’m writing tonight, I really need some sleep, I will post some photos in the morn. Peace.
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