Counting down to the big day soon, so this gonna be my last workshop for a few months to come I guess. Thankfully I was still able to attend this class as I love puff pastry!!! Admittedly, puff pastry is fattening due to the amount of butter used but I just like the crisp of the pastry with strong notes of heavenly butter and preferably with savoury fillings. Fresh from the oven, the buttery smell never fails to make me salivate :d~~~~
Have always resisted making puff pastry at home due to difficulty in managing the pastry in our humid weather. Attempted traditional rough puff pastry before and ended up with messy dough and having to stick the dough into the fridge to chill every now and then as the butter melted quickly. When I read the description from Shermay's website that it's a quicker and easier method, I was sold.
The master puff pastry recipe was demonstrated, along with 3 recipes for variation (and 2 bonus recipes).
- Classic quick puff pastry - easier method than traditional puff pastry but bakes and rises equally nicely.
- Smoked chicken vols-au-vent - dainty puff pastry cases stuffed with smoked chicken filling. Great for parties!
- Galette des rois - traditional french confection of almond butter encased in puff pastry shell.
- Lattice apple tart - Puff pastry tart with apple compote with a blanket of eye-catching lattice top.
Chef Christopher started with the classic puff pastry since as this would take almost the whole lesson, given that the pastry has to be rolled, folded and chilled sufficiently for total of 6 turns. Though time consuming, he assured us that it was fairly manageable just slightly tedious. Once pastry is ready, it could be rolled to the intended thickness and even cut into the intended shape and freeze for some 1 month before use.Vols-au-vent casings could be cut into shape well in advance and freeze for later use. Shape depends on personal preference. Square pieces would be more economical since less wastage as compared to rounds.