The week prior to the holiday was filled with the initially daunting task of creating our own puff pastry. I never thought much about puff pastry except when gorging on mini hot dogs (delicious) or being served salmon en croute at a Bar Mitzvah. However, when we got our list of "deliverables" as I call them on Monday morning, I was definitely intimidated. We had to make a jalousie (strudel), sacrestains (straws), chausson (turnovers), napoleon dessert, bouchees (little nests of puff pastry, palmier cookies, and a pithivier (a frangiapane filled cake). What makes puff pastry such an art form is the attention to detail that is required.
One has to:
- Make a buerrage (a butter mass) to create the flaky layers,
- Make a detremps (the dough mass that surrounds the beurrage),
- Fold the dough,
- Perform another turn (folding the dough again),
- Chill the dough for an hour in the freezer
- Do two more turns of the dough
- Roll out the dough
- Chill the dough again
- Fill the dough
- Chill the dough
- Bake the dough
Jalousie with Frangipane and Apricot filling
Spinach Chausson and Spinach, Nutmeg filled Bouchees
Lunch of Puff Pastry
Napoleon with Chocolate Pastry Cream
Pithivier
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