I want to go there so badly!!! It's beautiful!!!!!
I am currently sitting at work and I thought that I would update my blog, since I finished my articles for the next newsletter. I just sent out the December and January newletter last week and corporate already "okayed," it!! Thanks to my awesome newsletter staff!
Even though I still have one article to to go, I'm still ahead of the game! :)!!! The one article I am doing it on Bakerella!!!! If you do know know who she is go here www.Bakerella.com and you will definitely know why I decided to write and article on her!! She's just awesome!!!
Next week (I believe Monday) I get to go see Buddy Valastro from The Cake Boss tv series!! I'm beyond psyched!! Hopefully I will be able to take pictures if so I will definitely post them up to share with you!! :)Here is his website http://www.carlosbakery.com/
For this entire week in the Pastry end of Le Cordon Bleu there has been a Canadian Chef here to instruct us. He has the Canadian French accent! It's really awesome, it makes me feel like I am in France and it makes me want to go there even more. The work that he does it just absolutely amazing!! We were lucky enough for him to teach us Puff pastry through out the week!!!
We started the week off with make the Classic Puff Pastry. It takes about 3 minutes to scale the recipe, but it takes about 2 days to roll of the recipe the right way. If you are in a hurry after when you scale out the recipe, mix the ingredients but do not over mix, and knead the dough (don't over knead, it's not bread!!) You have to put it in the fridge for 3 hours...NOT FREEZER! But the correct way and you will have a better result is if you roll out the dough over a 2 days, but the second day you bake it. I might have to do a day on how to make puff pastries because they are just amazing!!! You'll fall in love wit them!!
Recipe
1 pound 8 oz Bread Flour (Patent Flour), but All Purpose is fine to
.50 oz Salt
3 3/4oz Butter
12 oz Water
14.25 oz Butter for rolling in
Oven: 350 Degrees
Yield: 10 to 14 pinwheels or turnovers: which ever one you want to make
I did Pinwheels and Turn overs!
Here are two of my Pinwheels!! Once you have rolled your dough out over the 2 day, on the second day you get to shape your pin wheels.
Here is how to shape Pinwheels:
Use a pizza cutter (don't use scissors you will tear the layers) and cut 4 inch squares! Try to make the all the same size.
One you have cut your squares, take a small knife like a paring knife and cut triangles like how I have in the picture, but do not cut all the through the center. Then add some Egg Wash where it would look like all of the triangles would meet in the center.
THEN....
Take the LEFT corner and bring it the the center where the Egg was is. Rotate and always bring the LEFT corner to the center!! You will do this 4 times!! Then once that is completed. Put whatever kind of perservatives you want in the center,on top of the egg wash! She be about a quarter size. Then egg wash the entire pinwheel (not the preservative!). Put in oven, until goldent brown!
Caution: VERY HOT!!!!!!!
For the turnovers it is almost the same process. Cut 4 inch squares. Once you have your square cut fold in have take the bottom right corner to the top left and press lightly so you know where the center is the unfold it. Then put egg wash on the left verticle side, and the top horizontal side, then put whatever filling(about a quater size) you want sort of in the middle , not touching the crease and not the cornor.
Remember when I made you make the crease so you knew where the center was. You are going to now complete the Turnover by taking the bottom right corner to the top left corner. And seal it by pressing all around the edges of the Turnover! Don't be afraid of it, it's only dough! Really seal it!!!!! Egg wash it!!
For both the PinWheels and Turnovers after you egg wash it add sugar to the top!!
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