Cordon Bleu Diary-Puff pastry, Pub quiz.

I'm just going back to London now. The weather is horrible, windy, raining and damp.

Oh well, I think this weather will help to bring my mind back from my easter break! 

Yesterday I experienced my first time PUB QUIZ!!!! I can only say it was really hard for me. There was even a "homophone" round, GOSH! Our team score 51/80. I am so proud of my team mates! They are so brilliant! 

Okay, lets go back to puff pastry!

In the Second practical lesson at school we are going to make Mill-Feuille and Pithiviers. Of course, these delicious desserts are all based on a good pastry.

“You can buy your puff pastry in Supermarket here easily” Though when I made it myself, I felt a great sense of accomplishment! But remember, make it one day ahead. 

There are 2 steps to making puff pastry dough: Detrempe and Tourage.

Detrempe: Making the dough with strong flour and water ( and butter, salt )

(Here the butter is melted, and it is used as a part of wet ingredients.)

Tourage: adding the butter. The step that allows the puff pastry to rise.

Tourage Step 1-

Works during Basic Patisserie Term. 

Tourage Step 2-

P.S. With more than 1000 layers, the puff pastry won't rise up properly. 

This is my understanding of puff pastry making and I will share more about my puff pastry works in Intermediate Term very soon. :) Hope you guys like it! Night night and sweet dreams.

Fang xx