Quick Bites from Pender

Puff Pastries at SFBI

In Lessons From Cooking School on April 24, 2010 at 4:06 pm

napolean-pastries

Day 4 at the San Francisco Baking Institute had us rolling out (or sheeting for those in the bakery biz) our puff pastry.  Unfortunately, I didn’t get any pictures of the big sheeting machine we used, so just imagine that I rolled out a 6 foot long, 3 mm thick layer of partially frozen dough using only the strength of my forearms.

Yeah, right.

sheeted-puff-pastry

puff-pastry-sheets

After sheeting, we rolled out our puff, cut it into 3 sheet pan lengths, then rolled Palmiers coated with sugar, folded turnovers filled with homemade apple butter, and baked one sheet whole, with another sheet pan on top, to make mille feuille for Napoleans.

palmiers

Again, I don`t have a picture of the turnovers after we egg washed them (BAD!), but we did learn to put a little bit of coffee extract in with the yolks — this ensures a beautiful, dark golden finish to your product.

The mille-feuille looked very dark when it came out of the oven, but after one bite of the finished Napolean, I discovered that the dark brown mille-feuille provides a perfect contrast to the overpowering richness and sweetness of the cream.

apple-butter-turnovers apple-turnovers

mille-feuille napoleans-mousseline

Loaded down with our pastries, we rolled ourselves out of class to make our way back to our hotel rooms.

One day to go, and we still have several tarts and quiches to make!

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  1. Wow!!!

  2. These look totally amazing. I’ve been meaning to make napoleons for my blog for awhile now – thanks for inspiring me!

  3. Those Napoleans look fantastic! Thank you for sharing the bit on adding coffee extract to the egg wash. Who knew? 🙂

  4. I really enjoyed the photography you used to help explain the pastry. It looks very good by the way. Also I am impressed with the way it looks in the end. Keep up the great work on your blog.

  5. Sounds like your having fun at SFBI, the desserts look great!

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