Day 3: Classic Pastry

Hey everyone, in class today we finished our Apple Tart Tartin. We also made a Pithiver. To finish our Apple Tart Tartins, we took the caramelized apple our of the containers they were in from Day 2. We rolled our 11″ by 18″ we cut 4 inch circles our of the 1/3 of the Block Puff Pastry Dough. We put egg wash around the edges to create a small circle to fill with frangipane. After we put the frangipane in the middle of the dough we put the caramelized apple on top and put almonds around the apple, on top of the egg wash. This is wha the finished product looked like. The Apple Tart Tartin is finished with powdered sugar than the caramelized sugar on top of the apples.

To make the Pithiver:

Step 1: Roll out 1/3 Block Puff Pastry Dough.

Step 2: Cut 2 8″ circles

Step 3: Find a good flat piece of the top. Egg wash the bottom, like this:

Step 4: Put an ounce of jam on the bottom to give it extra flavor.

Step 5: Put a dome of Frangipane on top of the jam.

Step 6: Put the top layer on. Then make little makes on the edges to make the dough stay together. 

Step 7: Once the edges are done, egg wash the top, don’t drip the egg wash on to the sides. The sides will stick together, there won’t be any flakiness in the dough. Then put the Pithiver in the blast freezer.

Step 8: Take the Pithiver out of the blast freezer. Cut a circles in the top to let the steam escape. 

Step 9: Make an indentation in the dough with the back of a paring knife around the edge of the dome. 

Step 10: Make swirl indentation around the dome

 

Step 11: put in oven to make and then take it out when its golden brown. Glaze the top. Cut it up into 6 slices and serve.

 

Toady, I learned different techniques to improve your produce. If the bottom on a produce is getting more heat than the top of the produce you can change the temperature on the bottom or you can put another sheet pan under the pan. These produces were new produces for me. I did have trouble rolling out the dough and having the butter coming out of the sides of the dough. Also the swirls that on the top of the dome. I didn’t in press into the dough hard enough.