: I haven't quite finished yet, but I thought I'd post up a courtesy post so you guys have something to read before I finish processing my pics and put them up. Don't run away! ALSO, my photo quality is quite good, so do click on the photos and see them in big glorious sizes.
I've made laminated dough before, but not with so many turns (a total of 6 turns! 724 layers!!) and so I was very excited to do this challenge.
The first part of making
pâte feuilletée is to make the détrempe...
...which is simply water and flour cut together.
Roll out the dough 3 times as wide as tall...
...and place the
beurrage (butter-block) in the middle.
Completely encase the beurrage and let it chill.
I rolled out my second ball of dough...
...and inserted my GANACHE BEURRAGE!!!
Sacrilege I know! Haha! I thought I'd be a little bit more daring this month, and shake things up a bit. I made a ganache beurrage of half chocolate and half butter. Maybe changing ancient recipes will work out for the better. Well, we'll find out won't we...
And encase it like before.
This is the first block rolled out for the first time, gently so as to not squeeze out the butter, rolled out 3 times as long as it is tall, so we can fold it into itself like a letter.
Everytime we fold it over itself, we make more layers, more and more, so that we when bake it, the steam creates air pressure that puffs up the layers, to get that beautiful flaky texture! Absolutely ingenious!
Fold the right side in, brushing off excess flour...
...the excess flour stops the layers sticking well...
...then fold the other side in. This process is called 'turning'.
This completes
one turn.
This is after the
second turn, indicated by my markings.
Always roll out the dough lengthwise.
This is after
three.
And finally
six.
Do not attempt this after coming back from an arm intensive work-out at the gym (like a back workout which I did omfg) you will just die like I died multiple times from cramps and pain. ARGH!! I do not know how people have the stamina to do this everyday!
Here you can see the choc beurrage slowly spreading!
Here's my alternate dough after
three turns...
...and after
six. It became quite evenly brown!
Cut out all your vol-au-vent shapes (
I borrowed my mum's awesome ceramic knife since I lost my one *sob*) and assemble them...
...but save your cut-offs! PRECIOUS!!
Dock the bottoms...
...so they don't fly away!
So beautifully organised. This makes life so enjoyable.
Egg-washed and ready to go!
See you in Part 2 when I finish editing everything!It should be up withing 2 hours...
