Re-cap

Reversed puff pastry

Banana cream pie

The last level of our 4A programme stream has begun and so far it has been a recap of level one yet a little more intricate in a sense that a lot of theory from the past three levels have fallen play in our product make-ups.
We made puff pastry again except the method is reversed where the butter is enclosing the dough instead of the dough enclosing the butter. when beginning making the mise en place you completely doubt it but by the 3rd folding you really see the dough start to take shape and becomes a lot easier to handle than the other method. As you can see above with the horseshoe, you get a major lift and the product is much more tender and flakier.
We made some cream pies and savoury ones as well as various quick breads. This week we are working on artisan breads and buns.