There has been so much puff pastry in the last two days that I can't even keep up and I'm not even going to attempt to explain all the things that we made. Seriously, overwhelming couple of days. Yesterday we made a fruit strip with moussaline (butter whipped with pastry cream...very healthy) and a napoleon with was basically puff pastry baked on sheet pans and cut into rectangles of the same size and them filled and stacked with fruit and lightened pastry cream (pastry cream with gelatin and whipped cream folded in) and then covered in puff crumbs and topped with fondant and chocolate -- it was a beast, let me tell you and rather too sweet for my taste if you can believe it. Today we used our remaining hand-made puff dough to create little puff creations. I made two-strand puff braids, two wee apple tarts, palmiers with cinnamon sugar, vol-au-vents (little circles of puff pastry stacked together with the top piece having a little piece punched out -- very cute, very sweet), and little buttons of puff also dusted with cinnamon sugar because I was tired and lacked the enthusiasm to come up with something inspired.
So since we are not describing today, how about some pictures? Enjoy them and wait with bated breath for tomorrow when we make croissants!
Inside the napoleon
Un-baked palmier
Vol-au-vent from the side (on the inside it is partially hollow from me cutting out the middle of the top piece)
Braided puff
Bistro Apple Tart
I'm exhausted for you! Wonderful pics. Looking forward to the croissants.
ReplyDeleteYou will have to describe how you make this puff pastry dough as it looks like it can be used in a hundred and one different ways! It certainly does sound like they kept you hopping in the bakery.
ReplyDeleteI see that you were able to partially unwind by placing the raspberries on top of the napoleon. I hope that was your one Zen moment of what sounds like a very intense afternoon.
BTW, how would one eat a napoleon??? It sure looks like it is more than a mouthful.