29 Apr 2011 - Pate Feuilletee, Jalousie aux Poires et Creme d'Amandes

and it's demo 7 on Puff Pastry

it's about lamination between dough and fats where when the fats between the dough reacts with heat to become steam, hence lifts and separates the dough forming layers. which you can see flakes of layer between the puff. :)

we made Jalousie aux Poires et Creme d'Amandes (Puff pastry with poached pear and almond cream). it tasted so good :) all right i am not bragging ok. really everything here just taste so good.

today's lesson wasnt that bad. though i wasnt the fastest and maybe i am still the slowest but i think i am still in control. so there is slight improvement :)