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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. Read the rest of this entry »

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