Sacristains, mille feuille, palmiers tarts. Phew. We has made the quick and classsic puff pastry dough yesterday, so all there was to do today was give the classic puff pastry another two turns, make some more pastry cream and figure out how to shape the doughs. Here is a picture of our day's schedule.
The chef, Faith Drobbin, is great at demoing the specific steps to making everything. Then we have to do it. Ours seldom look as good as hers. Maybe that has to do with all of her experience.
Below, left, is an example of my cheese palmiers.The right image is of my smoked salmon and chive mille feuille.
Neither are bad, just not perfect. I should have trimmed the mille feuille before putting the cream cheese/chive and salmon on. Should have put less cream cheese. Should not have added salt, even though the recipe called for it. Should have pressed the top on harder before I cut it up. The palmiers are not great 'cuz I didn't brush all of the dough off during the last roll up stage. I cut them when they were too warm. Etc. It goes on endlessly. There were some great things produced. I couldn't stand doing one more sweet thing (three days of tasting sweets almost did me in.), but other people in the class did these yummy things.
As usual there are lots more pictures here
