這週chef繼續教我們如何利用puff pastry 千層酥皮派做出餅乾和水果卡士達餡千層派.
我非常喜歡千層酥皮做出來的餅乾,因為裡面裹了很多糖在放在塗滿上奶油的烤盤上,在烘烤加熱的過程中,奶油和糖因為高溫產生焦糖的作用.出爐時,整間教室都是焦糖的香味,一口咬下非常酥再加上焦糖奶油香.真的無法停下來.
除此之外,還做泡芙.其實泡芙我已經做過很多次了.對我還說最大的收穫不是如何做泡芙,而是學習chef如何將單一的泡芙做成各式形狀還有千變萬化的裝飾.
This week we’re still working on our puff pastry and how to use it to create different baked products, such as Palmiers, Bande Feuillete aux Fruits de Saison.
Palmiers are Crisp Puff Pastry Biscuits.
Bande Feuilletee aux Fruits de Saison is mixed seasonal fruits in sliced puff pastry.
Also, I learned how to prepare choux pastry to make puffs. Although I have made puffs many times, this week class I learned how to use choux pastry to create various shapes and decorations.
Palmiers contain a lot of sugar and are brushed with melted butter. When baking, the heat turns butter and sugars into beautiful caramel. These small biscuits are very crispy and smell heavenly.
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