Monday, July 20, 2015

Introduction to Pastry and Baking Class Three: Flaky Pastry Dough

Bread is forgiving. Pie dough, not so much. 

Working with flour is challenging. When done with the proper tools, accurate measurements (take weight and volumes seriously), and just right temperatures (various hot, warm and cold temperatures) the results are amazing. Time and patience are important ingredients. So is understanding your mistakes and learning the science. 

Fresh Berry Tart With Pastry Cream and Pate Brisee Dough
Lessons Learned: Don't overwork the dough. Shape the dough in a nice round circle before refrigerating.  Keep cold overnight for the best results. Take your time rolling the dough -- not too thin and not too thick. Refrigerate the dough in the pan for at least 15 minutes before baking.

Apple Pie with Cooked Filling and Pate Brisee Dough
Lessons Learned: Cooking the fruit ahead of time allows you to cook off the liquid so you don't have a soggy crust. When baking move the pie around the oven to cook evenly. Most people under cook their pies - let the crust turn a golden brown before removing from the oven. Let cool for an hour for a perfect warm pie -- no need to refrigerate. #neverservepiecold

No comments: