Two things to remember straight away: Keep it cool and work as quickly as possbile (but don't overdo it!).
The pastries discussed were: Normal, rich and wholemeal. And these different pastries were used to create for example, Salmon and Dill Tart
and something very very delicious, but oh so unhealthy called Treacle Tart which I personally had never tasted before. A great demonstration class with so much good food to taste!
But apart from the delicious food, my favourite part of the demonstration class was this:
This method is used to mix up the butter and the flour for the short crust pastry - that way making the bits of butter even smaller (pea size) without melting them by using your hands. However, once that is done, you do use your hands to break it down to breadcrumb consistency - but your hands have to be cool and you should work very quickly. AMAZING!
No comments:
Post a Comment