Saturday, 30 October 2010

Sweet Success

Friday was day two off puff pastry. In demo there was a distinct air of nerves around the room with the crucial will they/won't they (rise) question being bandied around. Whilst we sat contemplating our puff pastry futures, chef used her perfectly made example to create a fresh fruit puff pastry tart and a stack of delicous crisp puff pastry biscuits called palmiers. For those of you who havent ever had the joy of trying a palmier the only advice I can give you is - eat one as soon as physically possible. Furthermore, make sure you buy more than one because they are extremely moreish. Palmiers are infact so good that chef didnt dare leave it till the end of class to let us taste them, passing them round in our break.

I think I'm in love.

In comparision to recent behaviour, I'm going to class this as a 'light breakfast'. So light infact that one slice didnt suffice..

Moving swiftly onto practical. Not much of an intro because I'm far to excitable to tell you: it worked! I made a tasty puff pastry from scratch and managed to turn it into one tasty tart and many, many palmiers. Revelling in our shared success there was quite a 'friday feeling' in class and everyone left in high spirits. Even managed to sneak in a cheeky pint before heading home. Even better, I had a big box of palmiers for the journey. Not sure how quickly I will be attempting to re-create the puff pastry recipe, although the combined end results of taste and satisfaction do make it more likely.

Slice, packed and ready to go home.


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