Something challenging about this puff pastry lab was keeping the butter cold while lamenting the pastry as well as trying to keep the pastry square the entire time. Another challenging aspect as that i made the pastry mainly by myself due to the absence of my lab partner. All these challenges though difficult were easy fixes that just took some problem solving to deal with.
Something that was done well on the actual lab was the shaping and plating of the pastries. As well as the seasoning on the sausages. Theses thing went well because the finished product looks very professional and fun. The plating was done well because it showed off the layers in the pastry while still looking appealing to the eye.
One thing that was done well in the photo was my showing of the layers in the pastry. i got close enough to see the layers but not too close that it got rid of the full affect of the pastry.
One thing i would probably do differently in the lab next time is to try different flavour combinations with the sweet pastries, because i only used one flavour combo and i wish i experimented with more.
One thing i would do differently in the photo next time is tho try to add more colour of different variations of colour. This is because even though the photos are pretty they are slightly boring to look at.
Traditional Puff Pastry
500 ml flour 10 ml white wine vinegar 5 ml salt 100-115 ml cold water 180 ml butter
Make base dough:
- Sift dry ingredients together
- Add liquids and mix
- Knead until smooth
- Cut a cross into the dough
- Rest for 30 minutes
- Work butter slightly with a rolling pin to soften slightly
- Pan out the dough into an X, working outward from the scores on the dough
- Pile butter in center of X and pull ends up on top. Seal.
- Flip over and roll out, keeping square and an even thickness
- Complete a double fold. Place on cold marble slab and refrigerate.
- Cool for 15 minutes and repeat. Mark dough each time.
- Repeat to achieve six folds