Thursday, November 13, 2014

Confectionery studies - 7th week

Hello! :)
Last week we studied a bunch of Puff pastries. It means, that the pastries has many layers when they baked. We can reach that, if we use folding Technics, and two different dough.

The main ingredients for the dough (in portions): 1 flour, 1 butter, 0.5 water, 1 tsp salt, 1 tsp vinegar.


Knead together the 80% of the margarine with the 20 % of the flour. This will be the buttery dough.
Then knead together all the rest of the pastry, that the pre-dough.
Let rest the buttery pastry in the fridge for about 20-30 minutes, and leave the pre-dough in a lukewarm place, covered.
Then roll out the pre-dough, and put in the middle the buttery pastry in a small rectangle shape. Then pack it with the pre-dough. Then roll them out together, and make a simple folding. (That's when you separate the dough to 3 pieces, and fold it to 1 piece, so it will have 3 layers on each other). Then roll it out again and make a double folding. (That's when you separate it to 4 pieces, and fold it to 1 piece with 4 layers laying on each other.) Then leave it in the fridge for 20 minutes, than you roll it out again, make again a simple, then a double folding, then roll it out the last time, and then you can cut out the forms.

The types, and the names depends on the filling...

My group made ham pathés, with ham butter cream. We cut circles from the pastry, we put the ones with the hole to another full circle, glued them together with egg yolk. 

We baked them for about 20 minutes.


 Then the little hats were baked separately. 


We mixed the minced ham, with butter, salt, and pepper, and filled the pathés, and covered with the pastry hats.


One of the teams baked cheesy bows. (Cut out streaks,fold it 2 times in the middle, lubricate them with egg yolks, and grate cheese on the top.)

Another team baked cabbage pathés. They braised the sliced cabbage in caramel. Seasoned it with salt, and pepper. Then filled the pastry,and rolled it up. They lubricated the top with egg yolk. Then they cut it to little pieces, and sprinkled them with sesame seed.

Then, another team baked Strudel in Tirol style with cherry and walnut stuffing.

Then one of the teams baked Búr Crescents, with walnut and whipped cream filling. 

Then the last team baked Cheesy rolls, with creamy cheesy stuffing, dipped into grated cheese.

It was a productive week. :) I hope You like them as well.
xoxo: Hajni