It was with some trepidation that I set out for Cabramatta on Saturday...I'm such an inner city chook, but I actually arrived nice and early so after a lovely coffee we got started. Phuoc had wanted to try to fit in all three types of pastry, short, choux and puff so we had to be very aware of time. I decided to do a chocolate pate sucre - made into dulche de leche ganache tarts, choux to be made into coffee eclairs and chocolate puffs and an english puff pastry - there was no time to actually cook this pastry.
Pate sucre is simply a short paste made by creaming the butter and sugar rather than crumbing it. The usual rules apply - keep handling to a minimum and use a lowish protein flour. We reduced the gluten content in the flour by adding some cocoa. The pastry was made, wrapped,
Ganache was made by using equal parts chocolate and boiled cream. Once set I decorated the tarts with a little real gold leaf - which is edible.
A point of care when making choux puffs is to pierce or cut open the puffs as soon as they come out of the oven so you can release steam and remove any uncooked dough. Failure to do so can result in beautifully puffed up choux collapsing into a doughy lump as it cools.
I had a lot of fun and I hope Phuoc did also, I must thank her for her photography skills - as you can see she takes great shots.
The next class winner is KTBell, I'm waiting to hear from her to organise her personal one on one...get in touch KT...