Sunday, January 15, 2012

Napoleon Strip (Mille-Feuilles)

As some of you may know, I am baking my way through the textbook used at the French Culinary Institute here in New York City. I bought the book about a year and a half ago and have learned some great things and have crafted some masterful and delectable creations.  I went and got a tour of the school a few weeks go and would love nothing more than to attend their pastry school someday.  But until that day I will be perfecting the techniques and recipes that are in my book.  A couple of days ago I attempted to make classic puff pastry and it tasted great, but just did not have the right consistency.  Wanting to get it just right I tried again yesterday and started the four hour process it takes to complete the puff pastry recipe. Below are the fruits of my labor. All made from scratch in my small New York City apartment!

Saturday, January 7, 2012

Bakewell Tarts

Bakewell is a small town located in beautiful Derbyshire, England. I visited this small town about seven years ago and was introduced to a delicious pastry called the Bakewell Tart. Well, for those of you are are English or know about these delectable treats will know that it was actually the Bakewell Pudding which is famous and authentic to the small town of Bakewell. The two desserts differ slightly. At any rate I have been working on recreating this pastry and after lots of recipes I have finally nailed it! They are absolutely delicious! 

Bakewell Tart is a tart that consists of a sweet tart dough, spread with a layer of jam and a almond sponge filling!