First Pastry Week September 2011

Some other finished products we made.

Finished Product

Once we finished covering it fresh fruits we used a Nappage (Apricot Glaze) to give it some extra shine. It also helps hold the fruits longer.

After filling the Pate Brisee with Vanilla Pastry cream and real Vanilla we are topping it with some fresh fruits.

These are the pie crusts after we blind baked them. Now we Dock them (make holes in center) so that the middle does not rise and finally finish baking the middle. Once it is baked and chilled we can top them with a baked custard, a pastry cream and berries or anything else we'd like.

This is the process of making Pate Brisee which is the Flaky unsweetened Pie Crust. The main ingredients for a Pate Brisee are: flour, unsalted chilled butter, water and salt. This crust is usually Blind Baked before use since it is usually topped with a baked custard. This was the process of Blind Baking our crusts.

This was our first Pastry Week out 3 that we will get on the next months. On this specific day we made Frangipane Tarts. What I liked about them is that even though we used a Pate Sucree for the crust (which is a    sugar crust) the almond paste in the middle topped with the citrus black berries made it into a very easy and digestible dessert.