Classic Pastry
Classic Pastry! This is so exciting. My official second class in my college career. In this class I'll be journeying through classic pastries, which believe it or not- are not all that easy, or plain and boring. If anything, out of this experience, I want to be able to understand more about the flavors of the past. Although these pastries are "old," hence the name "classic," there is always some new modern twist on them. I, however; love the traditional flavors of France, the light buttery textures, that leave you salivating and wanting more. In this blogs case, you won't be eating the food- but you'll be trying to find where to get them!
Enjoy this new adventure!
Enjoy this new adventure!
Pâte Feuilletée a.k.a Puff Pastry
Pâte Feuilletée, more commonly known as Puff Pastry dough. This dough is something magical, I can tell you that much. With just some TLC, this dough goes forms an approximate 432 layers of light, buttery dough. This dough is the basis of most of these classic pastries. There are a couple of different methods to making this dough. The best however, is the block method, which is going to take your butter, and evenly disperse it throughout the dough which will give you a more even, a higher rise.
The dough becomes so greatly changed in the oven because your taking that butter, which is cold, and putting it into a hot oven that will cause the butter to melt and create steam. The steam will then become a physical leavener that pushes the layers of dough up and the air becomes almost trapped in the dough.
So this takes the dough from a thin layer to a nice, puffy pastry- to be filled with any type of deliciousness!\
If I were to go back and re-do something with my puff pastry, I would definitely not roll it so thin. When I rolled the dough so thin, the butter became too dispersed and not enough steam was able to be formed in the oven, causing the dough not to puff up enough. However, the treats that came out of it were still tasty!
The dough becomes so greatly changed in the oven because your taking that butter, which is cold, and putting it into a hot oven that will cause the butter to melt and create steam. The steam will then become a physical leavener that pushes the layers of dough up and the air becomes almost trapped in the dough.
So this takes the dough from a thin layer to a nice, puffy pastry- to be filled with any type of deliciousness!\
If I were to go back and re-do something with my puff pastry, I would definitely not roll it so thin. When I rolled the dough so thin, the butter became too dispersed and not enough steam was able to be formed in the oven, causing the dough not to puff up enough. However, the treats that came out of it were still tasty!
Pithivier
The "Pithivier," pronounced P.T.V.A, is a very moist and delicious dessert. Although it can be filled with a multitude of ingredients, the Pithivier is traditionally filled with frangipane filling and some type of jam. The pastry is made to resemble the sun, which it should, with its warm color, and succulent filling, anyone would want to eat it.
I was somewhat disappointed in my pithivier due to its lack of rising. As stated before, I had rolled my puff pastry dough out too thin. So there would not have been enough rise or "puff" in my dough.
If I were to go back and redo this pastry, I would definitely take my time in understanding the method of rolling out the dough. I would take my time is scoring the dough on the outside so my pattern was thought out and looked nice.
Whatever the case may be, after taking this home to my friends, it was gone within the hour. They absolutely loved it! My friends were asking me exactly how I made it, and I told them, "Become a baker, and you'll find out!"
I was somewhat disappointed in my pithivier due to its lack of rising. As stated before, I had rolled my puff pastry dough out too thin. So there would not have been enough rise or "puff" in my dough.
If I were to go back and redo this pastry, I would definitely take my time in understanding the method of rolling out the dough. I would take my time is scoring the dough on the outside so my pattern was thought out and looked nice.
Whatever the case may be, after taking this home to my friends, it was gone within the hour. They absolutely loved it! My friends were asking me exactly how I made it, and I told them, "Become a baker, and you'll find out!"
Apple Tarte Tatin
Apple Tarte Tatin, basically an inverted apple pie. I was not a big fan of this pastry- usually any pastry with cooked apple I don't really enjoy.
This pastry is super simple and easy to make. Just by cooking apples in some caramel, putting a puff pastry sheet on tap, throwing it in the oven, and turning it out of the pan as soon as it gets out, you'll end up with a Tarte Tatin.
You don't need to stick with just apples though, usually any *barely ripened fruit, will work. Pick fruits that won't get too soft as they cook. Apples, Pears, Bananas, and more.
If I were to do this again, I would want to try a new fruit, I would also want a thicker piece of puff pastry, and possibly cook the apples a little less in the saute pan.
This pastry is super simple and easy to make. Just by cooking apples in some caramel, putting a puff pastry sheet on tap, throwing it in the oven, and turning it out of the pan as soon as it gets out, you'll end up with a Tarte Tatin.
You don't need to stick with just apples though, usually any *barely ripened fruit, will work. Pick fruits that won't get too soft as they cook. Apples, Pears, Bananas, and more.
If I were to do this again, I would want to try a new fruit, I would also want a thicker piece of puff pastry, and possibly cook the apples a little less in the saute pan.
Jalousie
Jalousie- for the longest time, I pronounced it 'Jaloise' can't tell you why, but after staring at the board reading it over and over again, I think I have it down.
The Jalousie is a pastry made to mirror an actual Jalousie- a shutter made of a row of angled slats. I have never made/eaten this pastry before, so going into this project made me a bit nervous to be honest. Doing some research prior to making it in the kitchen, I felt unprepared and disoriented because of the precision that goes into it.
However, going into it, it felt natural after the pace started to pick up. I think the hardest part for me was getting the top layer- the slatted layer - onto the pastry. Other than that, it was a piece of cake!
This was such a good end to a long day. After taking one bite of this, I was in heaven. The filling of the apples and pears, with the small amount of frangipane worked together to make a cohesive pastry.
Bringing this pastry home, it was gone within minutes, I mean really- minutes. My roommates were dumbfounded with this pastry. They wanted more and more, but unfortunately, there were only 6 pieces.
This pastry is a must try in my book!
The Jalousie is a pastry made to mirror an actual Jalousie- a shutter made of a row of angled slats. I have never made/eaten this pastry before, so going into this project made me a bit nervous to be honest. Doing some research prior to making it in the kitchen, I felt unprepared and disoriented because of the precision that goes into it.
However, going into it, it felt natural after the pace started to pick up. I think the hardest part for me was getting the top layer- the slatted layer - onto the pastry. Other than that, it was a piece of cake!
This was such a good end to a long day. After taking one bite of this, I was in heaven. The filling of the apples and pears, with the small amount of frangipane worked together to make a cohesive pastry.
Bringing this pastry home, it was gone within minutes, I mean really- minutes. My roommates were dumbfounded with this pastry. They wanted more and more, but unfortunately, there were only 6 pieces.
This pastry is a must try in my book!
Bande de Fruit
Band de Fruit- literally, Band of Fruit. This is a puff pastry shell that is baked in a specific way, so the bottom of the shell stays down, and the sides puff up. This will allow whoever is making it, have walls where the fruit can lean up against, or line up with.
I LOVED doing this! Although I am not a very creative person, once the idea is there for what your band will look like, it becomes natural and flows very well.
Some things to keep in mind with this is that you don't want to over overdo it with the fruit. Although the fruit is the star with this pastry, it is very easy to get out of control with the design of it all.
This happened with me, my pastry was overfilled with fruit, and there wasn't really a "pattern" that the fruit followed. If I were to do this pastry again, I would really want to sit down with it, give it some time and thought so that there was a meaning to the work, and not just throw something together off the top of my head. I would, in a sense, want a gameplan for this.
Bringing this dessert home, it wasn't as popular as some of the others. There was just too much going on with the pastry, that it became almost hard to eat. The flavors were all there and the pastry was light and refreshing, but in my band, there was just too much in it.
This pastry is definitely a must try for people who are creative and like to try new things. But if you want to wow your guests with a simple yet elegant dessert, this a must do as well!
I LOVED doing this! Although I am not a very creative person, once the idea is there for what your band will look like, it becomes natural and flows very well.
Some things to keep in mind with this is that you don't want to over overdo it with the fruit. Although the fruit is the star with this pastry, it is very easy to get out of control with the design of it all.
This happened with me, my pastry was overfilled with fruit, and there wasn't really a "pattern" that the fruit followed. If I were to do this pastry again, I would really want to sit down with it, give it some time and thought so that there was a meaning to the work, and not just throw something together off the top of my head. I would, in a sense, want a gameplan for this.
Bringing this dessert home, it wasn't as popular as some of the others. There was just too much going on with the pastry, that it became almost hard to eat. The flavors were all there and the pastry was light and refreshing, but in my band, there was just too much in it.
This pastry is definitely a must try for people who are creative and like to try new things. But if you want to wow your guests with a simple yet elegant dessert, this a must do as well!
Pate a Choux
PATE A CHOUX?! Has anyone ever heard of this?? I think you may have heard of Cream Puffs, or Eclairs? Well this, my friend, is the base to those oh so delicious pastries!
Pâte à Choux
Ingredients:
Butter- 8 oz
Water- 16 fl oz
Salt- .25 oz
Bread Flour- 12 oz
Whole Eggs- 16 oz
Pâte à Choux is such a versatile dough. This dough transforms into so many different pastries that I can't even wrap my mind around it. It is also one of the simplest doughs to make. Once you get the method down, there really isn't much left to do but make it every day and perfect either your recipe or yourself.
I absolutely love making pâte à choux. It is so much fun, and so easy that anyone could do it. Then all of the products that could be made with it- don't even get me started. The dough turns from this gooey, hard, mess- to a light, airy puffed dessert.
If I were to redo anything within my pâte à choux, I would definitely want to pipe them a little more consistently, and possibly have kept them in the oven for a little bit longer. My cream puffs sort of deflated when they were pulled from the deck oven and transferred into the convection oven to dry.
Whatever the case may be- I am in love with them now!
Pâte à Choux
Ingredients:
Butter- 8 oz
Water- 16 fl oz
Salt- .25 oz
Bread Flour- 12 oz
Whole Eggs- 16 oz
Pâte à Choux is such a versatile dough. This dough transforms into so many different pastries that I can't even wrap my mind around it. It is also one of the simplest doughs to make. Once you get the method down, there really isn't much left to do but make it every day and perfect either your recipe or yourself.
I absolutely love making pâte à choux. It is so much fun, and so easy that anyone could do it. Then all of the products that could be made with it- don't even get me started. The dough turns from this gooey, hard, mess- to a light, airy puffed dessert.
If I were to redo anything within my pâte à choux, I would definitely want to pipe them a little more consistently, and possibly have kept them in the oven for a little bit longer. My cream puffs sort of deflated when they were pulled from the deck oven and transferred into the convection oven to dry.
Whatever the case may be- I am in love with them now!
Custards!!
WE HAVE CUSTARDS! Probably one of the most delicious things I've made so far is custards. They are so silky and flavorful. And if you think that traditional flavors good, there are so many options and varieties that can be executed with the dishes.
The Bavarian Cups are layered with bavarian cream, chocolate cake, oranges, and are finished with chantilly cream. These weren't my favorite only because it wasn't as rich as I was expecting it to be. It had the mouth-feel of a loose mousse. But it was light and refreshing. If I were to redo this dish, I would want to try different pairings of flavors. Possibly some type of chocolate hazelnut combo, or an exotic fruit.
The Creme Brûlée, a classic pastry- when anyone hears the words they are sent into a frenzy wanting to see the dessert, then devour it! Creme Brûlée is a tricky dessert- having the perfect consistency and the correct flavor makes the dish unique. Although I was not involved with the preparation of this dish, it is a simple baked custard, that can be turned into a modern plated dessert with just a few additions. I love messing around with flavors in the creme brûlée because of its versatility and almost no boundaries with flavor profiles, there can be one for almost anyone!
The Creme Caramel, a close cousin to Flan, is a silky dish with a bittersweet caramel on the top. The sauce pours down the sides of the dish when turned out, and creates a pool for the creme to sit in. I am not a fan of the mixture of the caramel and custard, but people go nuts about it. If I were to remake this dish, I would want to see a thinner layer of the caramel on the top of each custard. I would also want to possibly test different flavors. Although this dish is a classic, and best served that way, there should always be an alternative that will spice the food world up a little bit.
Last but not least- Pot de Creme. If I were only allowed to eat these for the rest of my life- I wouldn't be mad about it. It is so delicious and silky. I was definitely able to tell it was a custard, but the richness of the custard mixed with the silky bittersweet chocolate made the finishing flavor a wonderland in my mouth. I also did not make these, but I am so grateful for whoever did, because I will be taking this recipe home and shoving it in everyone's face!
These are all must tries, I strongly suggest trying to make a custard first; wether it be boiled, like a pastry cream, stirred like a creme anglaise, or baked like a creme brûlée- it's always nice knowing how to do it.
Custards are one of the simplest desserts a pastry chef can have under his/her belt. Executing them perfectly is a talent, mastering them is a passion.
The Bavarian Cups are layered with bavarian cream, chocolate cake, oranges, and are finished with chantilly cream. These weren't my favorite only because it wasn't as rich as I was expecting it to be. It had the mouth-feel of a loose mousse. But it was light and refreshing. If I were to redo this dish, I would want to try different pairings of flavors. Possibly some type of chocolate hazelnut combo, or an exotic fruit.
The Creme Brûlée, a classic pastry- when anyone hears the words they are sent into a frenzy wanting to see the dessert, then devour it! Creme Brûlée is a tricky dessert- having the perfect consistency and the correct flavor makes the dish unique. Although I was not involved with the preparation of this dish, it is a simple baked custard, that can be turned into a modern plated dessert with just a few additions. I love messing around with flavors in the creme brûlée because of its versatility and almost no boundaries with flavor profiles, there can be one for almost anyone!
The Creme Caramel, a close cousin to Flan, is a silky dish with a bittersweet caramel on the top. The sauce pours down the sides of the dish when turned out, and creates a pool for the creme to sit in. I am not a fan of the mixture of the caramel and custard, but people go nuts about it. If I were to remake this dish, I would want to see a thinner layer of the caramel on the top of each custard. I would also want to possibly test different flavors. Although this dish is a classic, and best served that way, there should always be an alternative that will spice the food world up a little bit.
Last but not least- Pot de Creme. If I were only allowed to eat these for the rest of my life- I wouldn't be mad about it. It is so delicious and silky. I was definitely able to tell it was a custard, but the richness of the custard mixed with the silky bittersweet chocolate made the finishing flavor a wonderland in my mouth. I also did not make these, but I am so grateful for whoever did, because I will be taking this recipe home and shoving it in everyone's face!
These are all must tries, I strongly suggest trying to make a custard first; wether it be boiled, like a pastry cream, stirred like a creme anglaise, or baked like a creme brûlée- it's always nice knowing how to do it.
Custards are one of the simplest desserts a pastry chef can have under his/her belt. Executing them perfectly is a talent, mastering them is a passion.
Gateau St. Honore
Gateau St. Honore, translating to cake of St. Honore, or St. Honore's cake, a deliciously, master-class dessert is one that I would want to make every day! It has everything that one must have to even be somewhat inclined to call themselves a pastry chef. The pastry is made up of a puff pastry sheet, pâte à choux, pastry cream, and caramelized sugar. So making the dessert itself is pretty simple, keeping a clean work area while doing so, now that's another discussion!
Now, we're going to take this train back a some hundreds of years ago, in the 6th century, Northern France, where Honore was becoming bishop of Amiens (2, 1). St. Honore was arguably the best baker in the land. Where his rival was bested by Honore's experience and knowledge of disease, which helped the townspeople thrive. After Honore's passing, he was considered the best, leading bakers to gather around him rather than his rival (2, 1).
"One of the many mysterious stories surrounding the figure of Saint Honoratus is that while celebrating mass, the hand of God appeared to him over the alter, consecrating the host over the chalice. This miracle led bakers and pastry makers to follow the saint. For this reason, the saint’s attribute in art is a baker’s shovel holding three loaves (1, 1)."
Taking a few leaps and bounds into the future- stopping in the 19th century, the pastry was beginning to form. "The St. Honoré cake was developed at the legendary Chiboust pastry shop on Paris' Saint Honoré Street, which, alas, no longer exists. It started out as a ring-shaped brioche filled with pastry cream, which Chiboust lightened with an airy Italian meringue to create a new kind of filling. That fussy filling became known as Crème Chiboust (2, 1)."
The Gateau St. Honore is a one of a kind pastry, the simplicity makes it complex. Its extraordinary flavor profile, and multitude of variations make it a classically modern masterpiece.
Although it only took a few minutes to assemble the pastry itself, the amount of time it took to gather the elements and have almost perfection with fillings, and proper shapes and sizes is what makes this pastry a difficult one to master. If I were to redo this, I would most likely want to try it in the more traditional way, I would want to try the round version that offers a better view and depiction of the classic pastry. This version, is the more modern version of the pastry- but doesn't change the lovely flavors!
Works Cited
1. @LaDonatellaSrl. "The History of Saint-Honoré Cake." TiramisuStory. N.p., 09 Jan. 2015. Web. 28 Sept. 2016.
2."Thank The Patron Saint Of Bakers For This Cake Today." NPR. NPR, n.d. Web. 28 Sept. 2016.
Now, we're going to take this train back a some hundreds of years ago, in the 6th century, Northern France, where Honore was becoming bishop of Amiens (2, 1). St. Honore was arguably the best baker in the land. Where his rival was bested by Honore's experience and knowledge of disease, which helped the townspeople thrive. After Honore's passing, he was considered the best, leading bakers to gather around him rather than his rival (2, 1).
"One of the many mysterious stories surrounding the figure of Saint Honoratus is that while celebrating mass, the hand of God appeared to him over the alter, consecrating the host over the chalice. This miracle led bakers and pastry makers to follow the saint. For this reason, the saint’s attribute in art is a baker’s shovel holding three loaves (1, 1)."
Taking a few leaps and bounds into the future- stopping in the 19th century, the pastry was beginning to form. "The St. Honoré cake was developed at the legendary Chiboust pastry shop on Paris' Saint Honoré Street, which, alas, no longer exists. It started out as a ring-shaped brioche filled with pastry cream, which Chiboust lightened with an airy Italian meringue to create a new kind of filling. That fussy filling became known as Crème Chiboust (2, 1)."
The Gateau St. Honore is a one of a kind pastry, the simplicity makes it complex. Its extraordinary flavor profile, and multitude of variations make it a classically modern masterpiece.
Although it only took a few minutes to assemble the pastry itself, the amount of time it took to gather the elements and have almost perfection with fillings, and proper shapes and sizes is what makes this pastry a difficult one to master. If I were to redo this, I would most likely want to try it in the more traditional way, I would want to try the round version that offers a better view and depiction of the classic pastry. This version, is the more modern version of the pastry- but doesn't change the lovely flavors!
Works Cited
1. @LaDonatellaSrl. "The History of Saint-Honoré Cake." TiramisuStory. N.p., 09 Jan. 2015. Web. 28 Sept. 2016.
2."Thank The Patron Saint Of Bakers For This Cake Today." NPR. NPR, n.d. Web. 28 Sept. 2016.