For this class, I was actually late due to transportation delays.. as such I didnt get to watch the class demo on pastry making.
|Use a fork to prick the pastry. Pastry can only be be turned around,|
and flattened using the rolling pin, never to be turned back and forth.
It will only break the pastry structure.
|Cover with non stick baking paper and beans for blind baking in oven |
for ten mins (200 degrees celcius)
|Combine 3 eggs, sugar, with hand whisk until thick and creamy. |
Add vanilla and cream and mix well.
|Place berries in tin, and pour in the filling.|
|Baked, cooled, and ready to serve. Keep in fridge once cooled.|
The second pastry I am showing today is the Biarritaz Petit-Four, which is an almond cookie brushed with premium milk chocolate.
This is a very simple recipe using only almond powder, some plain flour, caster sugar, and milk chocolate (Nestle Plaistowe).
|Egg white beaten to soft peaks using an electric hand beater.|
|Almond powder and plain flour over egg white.|
|Pipe the mixture onto a baking tray and baked at 180 degrees celcius.|
|Melting the milk chocolate over a Bain Marie..|
|Brush it over the almond cookies when they are fulled baked, and let it cool.|
It is ready to serve :-)
Just remember to keep the cookies in an AIR tight container, as they get soft quickly.