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April Bake-off - Laminated Doughs
Posted: 26 April 2010 01:13 PM   [ Ignore ]   [ # 31 ]
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Danish looks great, it has been on my to do list for a while now. You make it sound delicious, especially the frangipane filling.

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Posted: 26 April 2010 04:01 PM   [ Ignore ]   [ # 32 ]
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Thanks Matthew! Make it soon, I’d love to see what you would make smile.

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Posted: 26 April 2010 10:21 PM   [ Ignore ]   [ # 33 ]
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Julie - 14 April 2010 03:09 AM

Here’s my April project, a Peach Tart Tatin made with puff pastry, from the Pie & Pastry Bible. 

This was my first time making puff pastry, I enjoyed it and didn’t find it too tricky, as the Tatin only calls for 4 turns instead of the full 7.  I did find shaping the dough a little challenging- I tried to make a strip out of trimmings from the tart, and although the base worked well, the edges twisted and fell off the top in places, so I pulled them off and trimmed the sides of the strip with some whipped cream. 

I did have some problems with the peaches, which are baked separately and then placed on the finished puff pastry base.  First issue was that the syrup never seemed to caramelize at the temperature indicated.  I even went a little higher, but still it wasn’t darkening.  The other problem I had was that the peaches took much longer to bake than the recipe indicated, but that may have been due to my oven.  I used frozen sliced peaches, thawed. 

All in, it was delicious and well-recieved by the group I brought it to.  I’ll make it again sometime, as it’s great to have a fruit pie that works with frozen fruit and isn’t dependent on the growing season.

Julie that Tart looks soo yummy! I love how you piped the border. If only I could reach through this screen and steal it!

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Posted: 26 April 2010 10:23 PM   [ Ignore ]   [ # 34 ]
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Jenn - 26 April 2010 02:26 PM

Here is my contribution to the bake-off: Danish Triangle Twists and Danish Triangle. The fillings are Apricot Lekvar and Frangipane. The apricot lekvar filling was leftover from Chocolate Apricot Roll from RHC. The frangipane filling was from PPB.

I ended up making danish 2 weekends in a row. Initially I was going to make Danish one weekend and Napoleon the following weekend. But the danish with frangipane was so good that I ended up making it again!  grin Napoleon would have to wait some other time LOL.

I’ve made danish once before so there are no challenges this time. It is actually a little easier, as for these shapes I only have to do 3 turns. I think for the danish braid it requires 4 turns and croissant requires 4 turn as well.

I had some scrap dough so they ended up as little pastries or I roll them up - hoping it’ll look like roses.

Sigh. These look decadent, flaky, fluffy puffy wonderful! Excellent job! I bet your home smelled divine while those were cooling!

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Posted: 27 April 2010 10:15 AM   [ Ignore ]   [ # 35 ]
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Jemoiselle - 27 April 2010 01:23 AM

Sigh. These look decadent, flaky, fluffy puffy wonderful! Excellent job! I bet your home smelled divine while those were cooling!

Thanks Jessie! The kitchen indeed was smelling like buttery heaven!  This smell and the smell of chocolate cake baking are my favorite kitchen smell cheese .

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Posted: 27 April 2010 03:28 PM   [ Ignore ]   [ # 36 ]
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Ooooo, Jenn, those are wonderful!  The shaping on your triangles is perfect, just like the book.  And those are two of my favorite fillings!  Are these about the same level of skill as a croissant?  I’ve been eyeing the rasp-choc braid for the longest time…

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Posted: 27 April 2010 04:08 PM   [ Ignore ]   [ # 37 ]
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Thanks Julie! I feel the danish dough is a little easier to work with than croissant. It’s somewhat softer and easier to roll/shape. Maybe because it has 1 less turn, plus it has more liquid in it (it has 1 egg vs. no egg in croissant dough).
Raspberry chocolate sound heavenly. You should go for it! There’s still a few days left in the april bake-off, smile. Go Julie Go!  grin

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Posted: 27 April 2010 11:29 PM   [ Ignore ]   [ # 38 ]
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Jenn, I just wanted you to know I received my Pie and Pastry Bible today, and was flipping through the pics and behold! There were these little beauties, and I immediately thought of you and how much the pics of yours and Rose’s looked alike! You did an incredible job, I hope someday when I attempt these, mine turn out even half as gorgeous =)

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Posted: 28 April 2010 12:17 PM   [ Ignore ]   [ # 39 ]
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Thanks Jessie! I have no doubt that yours will turn out even better (I’ve seen your cakes - they are awesome!).

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Posted: 28 April 2010 12:17 PM   [ Ignore ]   [ # 40 ]
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Oh and congrats on the new book! It’s always very exciting to get a new cookbook.

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Posted: 29 April 2010 06:04 PM   [ Ignore ]   [ # 41 ]
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Oh goodness Jenn, you give me too much credit! Cakes are one thing, but to me, pastry is scary! I just love all of it though, so much. I now have my full collection of Rose’s Bibles hehe. I am a happy cloud-9 gal this week! Fixing to make the banana refrigerator cake for the first time! These pastries you made are on my list of things o do when I get, shall we say, more gusto? =P I can’t wait to see more of your work! I’m going to have to pick your brain one of these days when I do attempt them!

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