Viennoiserie: Fat = Flavor and texture.

That pretty much sums it up. This class is enjoyable. You can build structures. You can pair savory and sweet with the dough. We’ve been working with a lot puff pastry. There is quite a bit of fat involved. I’ve had pretty good success with the dough. It’s puffed nicely for me. I prefer the classic to the inverted. The classic puff pastry has a butter brick, Beurrage, folded into the middle. The dough is then worked into a series of folds which creates hundreds of flaky, delicious layers. The inverted puff pastry has the butter on the outside. The dough block is called the Detrempe. Were doing something with steak tomorrow! I’ve very excited.

Below: Apple raspberry turnovers. Chinnamon straws or Sanchristin, and then the palmier.