I am done.
Yesterday we prepared two crusts, one for quiche called pâte brisée and other one for pie called pâte sucrée.
Today we prepared the quiche and the custard for the lemon pie and the key lime pie.
This quiche had sundried tomatoes, ham and cheese
The eclairs are made with pâte à choux and are filled with pastry cream.
For the apple turnover we used the puff pastry.
The following paragraph won’t really translate well, it was sort of a “you have to be there to understand” kind of thing, but in the spirit if sharing, I will attempt to do it.
The lyrics for this eighties Colombian song say something like, how can I tell you, tell you that I love you, tell you how much I love you, but I can’t find the words… today I would like to dedicate that song to my croissants. Seriously, I have no words to explain how happy I am. It is magic.
They came out so beautiful that chef used us as the example of how a croissant should be. So there. He said they were better than his. Obviously there are a lot of factors that affect it, but today they all affected us in a favorable way :)
To make croissants is a whole process. Like everything that is worth something it takes work, but the reward is gorgeous. The process consists in folding the dough, that has been laminated with butter, so it was layers of butter, dough, butter, dough, butter… 24 layers of butter in total. The dough temperature is important because if it is too hot, the precious butter will melt and escape (we don’t want that to happen!) or if it is too cold the butter will be too hard and it cannot be worked on. At the end it is cut and rolled and curious thing, Chef Kraft said that french croissants that are made with only butter don’t get their ends curved like as moon. They are left straight. Curious thing.
The final product must be light and when cut it must have a lot of holes. Tadaaaaaa!!!