Classical Pastry, Day 2

1. Beacuse our dough was not ready yet, we used commercial puff today. We kept folding and rolling out our dough throughout the day, so it will be ready for day 3.

2. We started by making mini Tart Tatins. We made a caramel, poured it into ramakins, topped it with apple slices, and then a round of commercial puff. We egg washed the puff and sprinkled it with sugar, then baked them.

3. We then made bouchees, which are just cups made of puff. A rounds of dough topped with a ring of dough, then flutted. We baked them, wrapped them, and kept them for day 3.

They are baked on a sheet tray topped with a wire rack. This prevents them from puffing to much.

4. The commercial dough was also used for sacristans. They are strips of dough rolled in cinnamon sugar and nuts. The strips are twisted and baked.

5. The final thing of the day, was a second batch of puff pastry.

6. We made a group platter with both tart tatins and sacristans which we brought up to the freshman dining classroom.