The first class today was making the puff pastry and pear and almond slice the chef made yesterday.
We started with the puff pastry and while the détrempe was resting we peeled and poached the pears.
Next we incorporated the butter and gave the first turn to the pastry. While it rested again we made the almond cream and rolled out some puff pastry. As our puff pastry wasn’t ready to use yet, we were using ready made puff pastry of good quality. We’ll be using our puff pastry in the next practical.
After another couple of turns on the puff pastry we piped the almond cream, laid on the poached pears, topped it with latticed pastry and baked it.
We finished by giving the pastry the last 2 turns and took the pear and almond slice home to eat. It tasted excellent and looks pretty good too:
Next we had another demonstration with chef Matthew, who does a sideline as a comedian, with jokes thrown in throughout his demo.
He used the puff pastry made the previous day to make palmiers and a puff pastry slice decorated with fruit.
Palmiers are made from puff pastry rolled in caster sugar and rolled up, then cut across the roll, laid flat and baked. The shape always reminds me of the head of ET.
We got to taste one each and, while well made, I didn’t find palmiers particularly interesting and wouldn’t think of making them myself. Perhaps a way to use left over puff pastry but I think there are more exciting things to make with it. Imagine using parmesan, instead of the sugar, for a savoury snack to accompany a martini.
The chef then made the puff pastry slice.
The puff pastry was rolled out and a wide strip cut and two narrow strips all the same length. The 2 narrow strips were placed on the sides of the large strip leaving a central strip which he filled with creme patissiere and fruit.
The chef crimped the edges of the pastry, egg-washed it and baked it, then left it to cool.
Once cool, creme patissiere was piped across the central strip of the pastry and then assorted slices of fruit were arranged on top, The chef had made a couple of these slices and arranged the fruit on one in a regular pattern and on the other in a more random arrangement. Lastly, the fruit was given a glaze to give it a shine and stop the fruit getting oxidised. We’ll be making one of these next week: