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Thursday, October 2, 2014

Culinary School - Session 20: Inverse Puff Pastry, Cheese Straws, Palm Leaves, Apple Galette and Tomato Tart

Culinary School: Session 20 (10.01.14)

Inverse Puff Pastry, Cheese Straws, Palm Leaves, Apple Galette and Tomato Tart

All those delicious layers...

Wow! It actually works.

Something about it seems impossible: rolling and folding butter and dough into hundreds of microscopic layers with the expectation that they will magically inflate in the oven. But sure enough, there they are... pastry after wondrously flaky pastry.

After spending an entire class earlier this week preparing sheet after sheet of puff pastry dough, we were finally able to assemble quite a range of products this class. Both sweet and savory (and always flaky), my hands were certainly full on the subway ride home.

Puff Pastry Apple Galettes

- Ingredients Running Tally -

Time for a mini-celebration, because 4,500 grams of butter is a whopping ten pounds! 

Ingredients used to date (10.01.14):
  • Flour: 7,080g
  • Eggs: 4,450g (89x)
  • Sugar: 4,700g
  • Butter: 4,500g
  • Milk/Cream: 4,380g

- The Recipes -


Inverse Puff Pastry (Pate Feuilletee Inversee)

Everything is backwards with this inside-out version of classic puff pastry. Rather than wrapping the block of butter (Beurrage) in dough (Detrampe), the dough is actually sealed in butter. 

Focus Techniques:
- Creating a malleable, rollable Beurrage by mixing some flour into the cold, soft butter.
- Adequately resting and chilling the Paton (the Beurrage encased Detrampe) after each turn to keep the dough sufficiently firm.
- "Locking" or "Sealing" the ends of the Paton by pressing with a rolling pin to help maintain shape before rolling. 
- Rolling the final sheet of puff pastry dough to no less than 3/8" thickness to ensure adequate rise upon baking.
- Rolling the final sheet of dough first by width, then by length, to create a final shape that is more square.


Cheese Straws (Paillettes)

A type of Allumette or puff pastry strip that is covered with grated cheese and spices (commonly salt, paprika and cayenne) and then twisted before baking.  

Focus Techniques:
- Using scraps of puff pastry (Demi-Feuilletage) to create additional products.
- Docking the rolled cheese straws to the sheet tray to prevent the light-weight pastries from blowing in the oven.

Unbaked Cheese Straws (Paillettes)

Baked Cheese Straws (Paillettes)


Palm Leaves (Palmiers)

Sweet and crunchy palm shaped pastries formed by rolling puff pastry with ample amounts of white granulated sugar, which caramelizes upon baking. 

Focus Techniques:
- Rolling puff pastry dough with sugar rather than flour.
- Forming a rolled log of puff pastry that rests overnight so that the sugar can absorb moisture and create a syrup.
- Slicing individual pastries to no more than 1/4" thickness to ensure even baking and caramelization.
- Pinching the centers of each pastry to prevent them from over-inflating upon baking.
- Flipping the pastries half-way through baking to ensure baking and caramelization. 

Palm Leaves (Palmiers)


Apple Galette (Petit Galette aux Pommes)

A simple apple tart in which lightly sugared apple slices are baked on a sheet of puff pastry dough which rises up and around the apples upon baking. 

Focus Techniques:
- Forming the apple tart by leaving a small lip of exposed dough at the edge to allow the pastry to rise up and around the apples.
Coating the final tart in melted butter and dusting it with vanilla sugar to aid in caramelization.

Puff Pastry Base for Apple Galette

Baked Apple Galette

Baked Apple Galettes


Tomato Tart (Tarte aux Tomates)

A hearty custard-style tart made from eggs, cheese, and a thick tomato sauce. 

Focus Techniques:
- Despite the quiche-like properties of the custard, baking the tart at 300 to 325 degrees Fahrenheit to prevent the Pate Brisee shell (which is blind baked) from becoming overly soft.

Unbaked Tomato Tart

Baked Tomato Tart

Baked Tomato Tart

Take a look at the full syllabus

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