I had the privilege of teaching a pastry demo class at the GTBank Food & Drink Fair yesterday. I was really excited at the number of people who signed up for the class, and those who stood in line to gain entry. It was awesome to see so many people genuinely interested in the baking and pastry arts.
For those who couldn’t gain access to the class, I want you to know that the organisers did everything possible to accommodate you but had space constraints due to the massive demand!
In the class, I demonstrated the use of laminated dough to make almond croissants, peach danishes and pain aux raisins. I promised to post recipes for the dough, along with the base creams and sauces today, so here goes:
- 2 cups of whole/UHT full cream milk
- 5 egg yolks
- 1/2 cup of sugar
- 1 pinch of salt
- 2tbsp cornflour
- 1tsp vanilla extract
- 1tsp rum
- 2tbsp unsalted butter
- Scald the milk in a saucepan, along with the vanilla and rum.
- In a medium mixing bowl, add the sugar to the yolks, salt and cornflour.
- Temper the hot milk into the yolk mixture with a whisk, then strain back into the pot.
- Cook over low heat until the mixture thickens, then add the butter and whisk until combined.
- Cover the pastry cream with clingfilm directly on the surface, then cool rapidly.
- 1 cup butter
- 1 cup sugar
- 4 eggs
- 1 cup ground almonds
- 1/2 cup flour
- 2tsp vanilla extract
- large pinch salt
- Cream the soft butter with sugar.
- Slowly add the eggs/vanilla mix at room temperature.
- Stir in dry ingredients all at once, until combined.
For the dough (detrempe):
- 3cups all purpose flour
- 1/2cup sugar
- 2tsp salt
- 1.5tsp instant yeast
- 1 3/4cups cold water
For the butter (beurrage):
- 300g unsalted butter
- 1/4cup all purpose flour
- Mix the soft butter with the flour until incorporated.
- Cover a small serving/baking tray with cling film and deposit the beurrage. Use a spatula to smoothly cover the surface of the tray with the butter. Place in fridge
- For the detrempe, mix all the ingredients together either in an electric mixer with the dough hook for 3 minutes on speed 1 and another 3 minutes on speed two, or knead by hand for about 10 minutes.
- Cover with plastic and allow to rest for about 30 minutes.
- Apply dusting flour to the work surface and flatten the dough into a rough rectangle before rolling it out into a larger rectangle with a rolling pin.
- Place the beurrage on the right half of the dough, then fold the other half over the butter. Crimp the edges with your fingertips, turn the dough 90 degrees and roll out into another rectangle. Fold the left side of the dough to centre, followed by the right side to the centre as well over the left fold. Turn 90 degrees and repeat this process, then rest the dough for at least an hour. You should perform at least 5 folds, and make sure to rest the dough for an hour after every two folds. After the 5th fold, rest for another hour and then the dough is ready to be rolled out as demonstrated in the masterclass.
After you roll out and cut the dough, make sure not to overbake to achieve lovely flaky on the outside and soft on the inside laminated pastries.
Until next time, remember to cook with class and serve with style.