PUFF PUFF PUFF

After Quiche Lorraine Monday we then spend the next 2 day making the perfect Puff Pastry. This involved a 2 day process of rolling, turning and resting. We followed a traditional french method. The French method of puff pastry is the process of incorporating the butter to the pastry as a cold solids flat square measuring about 2/3 of the dough mixture and then doing numerous folds so that it creates the perfect puff with multiple  laying of dough and butter. So on tuesday we began with doing 3 turns of the pastry and after each turn you need to rest the pastry for at least 40mins. So as well as doing the turning of the pastry on tuesday in the practical we also made Crepes au citron (lemon crepes).       

Crepes au citron

 Making Crepes. We had lots of time to practice our cooking and flipping of the crepes, therefore made about 30 crepes in total!

Work Station

Crepe Pan

Day 2:
Final result after 2 days of making the puff pastry this was the end result,
Pate Feuilletee  (puff pastry with cheese sauce).

Not so perfect ones! Home for my housemates!