Baking Class : Puff Pastries
July 10th, 2006 at 10:33am |
Learnt how to prepare and bake puff pastries during baking class on Saturday namely: - tuna puff, cream horn and danish pastries - using the 3/4 pastry method.
It was quite an eye-opener. Never knew that the laminating of the fat required that much work, not to mention the time required between the folds to allow the gluten to fully relax.
And the pastries turned out tasting really yummy, especially the tuna puffs (I’m craving for savouries these days, probably due to baking too much sweet stuff last week).
After taking a hiatus (from any form of baking) to nurse a current viral infection, I wil try find the time to make some puff pastries to be shared amongst my family and friends.
Chicken pies and tuna puffs sound great to me, don’t they?
Posted in Baking Class, Pastries