Time to use up the remaining amount of puff pastry, Happy Halloween! we are making Pumpkin Puff Pastries. The filling is per unit. Watch the video and have fun! I've changed the filling because it was WAY WAY too sweet.
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Today you are making cream pies with a graham cracker crust. Working in partners you can choose between; chocolate cream, coconut or butterscotch pies. I will be supplying your mini pie pan, do not lose it! I had to hunt through dollar stores to find these and if you do not have it for the next lab.... you will not be baking any more pies. Here's the sad part....your pie must be refrigerated until next class, however you may eat your remaining pudding today.
I am always on the search for the flakiest tastiest biscuits out there and I think I have found it. Nancy Silverton's Flaky Buttermilk biscuits on Panna.....delicious, I've even tried adding cheddar to the dough with the butter and they are divine. I am having partners make it two ways. Group 1 makes the recipe as written, however does not do the 7 turns. Group 2 follows the recipe (except for the extra chilling due to time constraints). We compare the products and see which biscuits are the most popular.
Flaky Flaky Biscuit I'm just saying...YUM! as you know, we've moved onto the biscuit method or pastry method of cutting solid fat into flour. This week we're making apple galettes...free form apple pies, delicious and easy, what more can you ask for? If you wish to make this at home as a large pie, double the pastry recipe and triple the filling.
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