The ideal of this course is to make puff pastry house and better but inverted puff pastry. If you do not feel up to it you can buy it from your pastry.
The inverted puff pastry?
Compared to the classic puff pastry, it works more easily, it supports dual towers, and it is faster to make.
To start with the pastry houses, there are other easier recipes, quick puff pastry, semi-fast, or classic.
Almond cream the traditional recipe consists of the same weight egg, butter, sugar and almonds. Sometimes we can add to the cream.
-For a successful almond cream, you should use butter cream, especially not melted one. It is also recommended to weigh the eggs with the shell.
– There is no zest in the classic almond cream but you can customize it with orange or lemon zest and maybe also with a little vanilla, rum, etc.
-Mix the ingredients with a spatula rather than whip to avoid air.
-Not too much work to prevent it from swelling during cooking.
-To greater taste of almonds: use of raw almonds or ground almonds.
Frangipane is simply an almond cream to which is added to the custard, usually a third of its weight.
-For example, the pithiviers is a pancake stuffed with an almond cream and not a frangipani. Shred it and score pinch knife around a piece of puff before cooking which favors steady development.
-For a wafer of 6 18/20 cm takes about 220g of choisie0 trim.
The dough disks:
-2/3 mm puff pastry and detail 2 large depressors. Lightly mark the size of the final slab with a rolling circle diameter and largely cut out the circle. Think of lifting occasionally lowers to relax and prevent it from retracts cutting.
– Place one crust dough on a baking sheet covered with silicone moistened paper.
– Depressors with fork to vent during cooking residual steam cream and for regular growth. For the disk from above the toe side which is placed inside.
Poaching of the trim
Moisten with a brush and water on the edge of the disc of 2cm width. It is very important to weld with water; a welding egg will cook more quickly than the dough and could take off the depressors and thus let out the filling.
Put the cream in a bag fitted with a socket 10 / 12mm. Poach the spiral from the center and up to 2cm from the edge, stop at the starting moistened. If you have chosen fruit, chestnuts candy, lemon candy or any other fantasy, put them on and cream (optional) cover with another layer of cream over greed.
– Be careful not to forget the bean or beans to position them near the edges.
– Remove the second lowers from the refrigerator and fold in two, gently lay it on the first drive by overlapping the edges and unfold it to cover the rest of the cake. Press with your fingers on the edge to weld the two discs.
– Return the cake: it is not compulsory but it allows working on a smoother surface and easier to decorate, and this will also help in the proper distribution of the filling.
– Glaze with egg yolk mixed with a small pinch of salt and a little water or milk or a whole egg, lightly beaten with a fork.
– Empty a scalpel or with a sharp blade just the top of the dough without the cut. Make a small chimney to let out the steam and allow the cake to rise well regularly. Return ½ hour in the refrigerator.
– Cook: time attention and temperature are always indicative; we must get to know our oven.
The temperature should not be too high to allow proper roasting of wheat flour. Check for doneness by lifting the cake to see if the underside is golden brown, the right to judge doneness by looking underneath.
Bake 30-35 minutes at 170 °. Cooking will be homogeneous and regular, your cake will remain puffed especially if you have been careful not to over your cream abound.
Remove the cake from the oven, dust lightly with icing sugar glaze the torch, or, raise the temperature to 230 ° and bake just 2 minutes to complete the icing.
A waffle can be kept 24 hours, it is eaten at room temperature, but it is even better if it is warmed slightly. You can also freeze it to get ready to bake and then bake without thawing.