2-Day Complete Hands-on Class on Puff Pastry

• Learn the secrets behind light and crisp puff pastry. In this course, you will INDIVIDUALLY cook and prepare the filling, knead, roll and bake the pastry under the close supervision of our chef instructors. You will learn to make
• 2 kinds of crisp and light Puff pastry, 2006 puff pastry, commercial way (but you will learn also how to do it with home equipment) in the shortest time possible (no lengthy refrigeration needed), how to prepare and cook the filling in advance
• How to prepare and freeze the two kinds of puff pastries(one eggless)
• Types of flour used for puff pastry and the effect on texture of the puff pastry
• Types of butter\dough fat used and the difference it makes to taste and texture
• Proper techniques of how to do single and book folds
• The proper techniques of rolling, incorporating margarine/butter layers to get the lightest possible puff/pastry
• What's available commercially, such as frozen puff pastry, ready sauces for ease of production? How do we balance quality with convenience, use convenience products and yet maintain that home made quality and taste? Is it at all possible?

This course is most suitable for the serious home baker who is interested in the science and art of making high quality puff pastry and those who are interested

In setting up a little business selling puff pastries. Students will thus be given a chance to make the puff pastries using just a rolling pin as well as a chance to operate our commercial sheerer.

Day 1

Products to made during lesson: Apple Strudel, Chicken Pie filling

• Prepare a very light and flaky puff pastry with butter sheet
• How to cook a creamy, utterly delicious cream and prepare the apples from scratch for the Australian style Apple Strudel (mango, durian and peach strudels will also be touched on during the lesson)
• How to prepare savoury filling for the chicken pies

Day 2

Products to be made during the lesson: Baked curry puffs, sausage rolls, and vol-au-vents

• Prepare a superquick puff pastry using pastry margarine(this is lower in cost compared to the first pastry)
• How to prepare and cook the chicken curry filling,
• spiced mashed sausage filling(and not just plain w
• hole sausages) tips on storage and reheating of pastries

Fees: $160.00

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