Baking class is now in full swing! We just finished the second week of class and I’ve already learned so much. In this class we learned how to:
- Poach Pears
- Finished our Apple Tart
- Create an Almond Cream
- Made a Pâte Brisée
- Assemble our Tarte Bourdaloue (Pear & Almont Tart)
During my first class I learned a lot of important lessons about protein levels of dough, the emulsification process and so on. During the second class I learned a lot of creative tricks and tips. I’ve always struggled with “cutting” butter into the dry ingredients to create “pearls”. For some reason no matter what I did the butter never ended up the way it was “supposed to”. Well, this class solved that problem! This is one of those techniques that’s easier done without the use of a machine.
- Once the dry ingredients are mixed add in the pre-cut COLD butter cubes into the mixture. With a pastry blender
cut through the mixture in different directions and use a knife to scrape off anything that sticks on. It’s definitely a test of patience. Once the butter starts to disappear into the flour, use your hand as a sifter to see the sizes of butter that are left. If there are some that are larger than the average you can take them out, cut them separately and place them back in. The main thing here is that the butter MUST be cold.
We also learned a lot about the different types of french tart doughs including the 3 basic types:
- Pâte Brisée – “Broken Dough” – Flaky with little flavoring
- Pâte Sucrée – “Sweet Dough” – Used exclusively for sweet tarts
- Pâte Sablée – “Sandy Dough” – Very similar to a Pâte Sucrée, but with a high proportion of sugar – becomes crumbly, almost cookie like – Frequently referred to as shortbread dough.
To learn about the differences and more about how to work with them check out All You Need to Know – French Tart Dough.
I’m very excited about how the class is going. I’m learning so much and meeting a lot of great people. Can’t wait for next week!!
Kristin's Cravings 
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