Mille-Feuille

School has been a bit busy so I haven’t been able to blog for a little while but I have still been baking.

I had a go at making Mille-Feuille which is more commonly known as a custard slice.  This was a complicated and took nearly a whole day to make.

It is made up of puff pastry,  and a water icing.  Each component is made and the Mille-Feuille is built up to make an amazing rich and yummy patisserie

Puff pastry is one of my favourites and I love rolling out the cold butter into a very thin sheet which is the trick to getting the puff in the pastry.

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I would definitely make these again and they disappeared very quickly.

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Arlette Biscuits

For my Third bake from episode 2 of the Great British Bake off I have made Arlette Biscuits.

Arlettes are a French biscuit that are made from puff pastry with sugar and cinnamon rolled through giving you a spiral effect.

The trick with puff pastry is to keep every thing cold. So once the dough has been made and rolled into a square it is then placed in the fridge for an hour.  in the meantime flour and butter are beaten together and chilled in the fridge for half an hour.

The dough is then placed onto the butter mixture and the exposed butter mixture edges are folded over the dough so the dough is completely enclosed in the butter sheet.  The mixture is then rolled out to a rectangle and the top and bottom quarter are folded unto the centre and then folded in half,  this is called a book turn.  The dough is then wrapped in cling film and chilled for 25 minutes.

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The book turn is done again and the dough is cooled in the fridge for another 25 minutes.

The pastry is then rolled out to a rectangle and a mix of  sugar and  cinnamon sprinkled over the dough and another book turn is made before rolling the pastry into a rectangle.  I then rolled the pastry into what looked like a swiss roll and placed the dough into cling film and chilled it for another 25 minutes

Once chilled the dough is then cut up into slices and each slice is then rolled out into very thin sheets before placing in the oven for 8 minutes.

If done properly you should have a thin crisp biscuit that make a nice crisp sound when snapped in half.

I really enjoyed this bake as I got to try lots of new techniques and I also got  some really good comments – YayIMG_3570

Sausage Rolls

I hope you all had a great Christmas and got lots of lovely presents. I got lots of baking bits and bobs including chef’s whites with my name on them and can’t wait to use them all, sooo, this week I am going to bake sausage rolls.

Google says sausage rolls are a fast food I’m not so sure they are that fast to make but homemade sausage meat and rough puff pastry all put together do make some yummy sausage rolls. I had great fun using the mincing attachment on the mixer to mince my meat although I had to use Utube to find out how to put all the different bits together!

DID YOU KNOW – in the 18th century sausage rolls would have been made with shortcrust pastry and that Greggs sell over 140 million sausage rolls a year.

Well thats me for this year I will be back on 1st January. Have a happy new year and see you in 2014.

Myfy
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