Classical Pastry, Day 1

The start of Classical Pastry! This class focuses on French doughs. The first half of the class is mostly puff and the second half is mostly pate a choux.

1. As usual the class startes with a very long lecture. It was about four hours, so we did very little production.

2. We each started on 2 pounds of puff pastry. If uses an amazing amount of butter! The first week, our class used 74 pounds of butter!

3. As a group we also made creme d'amande. It is just a almond filling made of almonds, eggs, butter, and sugar. We kept it in the fridge to use later.