Welcome back. Today in class we made Jalousie, baked the puff pastry for our Napoleons, and Bavarian Cream.
For baking of our Napoleons, we cut the dough so it would be 12″ by 10″ put it on a sheet pan with my partner’s. We put parchment paper on top of the dough, then 2 sheet pans. The reason why we put 2 sheet pans on top of the dough is the dough will rise evenly, instead of docking the dough. We didn’t dock the dough because if you dock the dough in the wrong place than the dough will be uneven. If you put 2 sheet pans on top it will get an even top and bottom, not just bottom.
For the Bavarian Cream, made of Creme Anglaise, gelatin and whipped cream. Creme Anglaise can be made 2 ways. The first way is the simplest. You combine all of the ingredients into a pot and slowly heating the liquid to 170-175, then putting into an ice bath to cool it down fast. Another way is combining the milk and half of the sugar into a pot and bringing to a simmer. In another bowl put the rest of sugar and the eggs yolks. Once the milk is simmered, temper with the eggs. Temper means to slowly heat up the eggs by slowly adding the hot liquid with the cold liquid. Once everything is combined bring to 170-175 degrees. Then take off the heat and put into an ice bath. Then next step is taking the bloomed gelatin, which is when sheet gelatin is added to ice cold water and letting the gelatin absorb the water, and putting it into the Creme Anglaise to melt the gelatin. Once the Creme Anglaise is around room temperature, fold the whipped cream into the Creme Anglaise. Then put into containers and let it cool in the fridge. Once the Bavarian Cream is set, you can decorate it with fruit, like this:
For the Jalousie,
Step 1: we cut the Blitz Puff Pastry into 2 pieces: 12″ by 5″
Step 2: Pick a top piece. Cut slits in the top piece. Set aside. 
Step 3: Spread a thin layer of Frangipane (almond cream). The start putting the apples on top of the Frangipane. Then put egg cream (like egg wash but with cream inside of milk or water).
Step 4: Put top piece on top. Push the ends together.
Step 5: Flip your paring knife over and make little indentations with the back of the pairing knife and your finger. 
Step 6: Put egg cream and sugar on top (make sure you don’t drip the egg cream down the sides, the puff pastry will stick together and the lamination won’t show). Put into oven at 425 degrees and bake until its golden brown.
Step 7: Take out of oven when golden brown, cut and serve.
Today, I learned a lot of different techniques to complete the same goal, with less dishes and in less time. I learned that when you make a Creme Anglaise, you can add all off the ingredients and just heat it up to 170-175 degrees. After we were down with production for the day we got to go eat in the dinning room which is where a class for the front of the house and back of the house, let you have a meal. I felt that today when really well with time management. I wish I went a little faster in putting the fruit onto my Bavarian Cream. I will work a little fast next time.
Samantha's Desserts 