As I mentioned at the end of my post revisiting tartlets, I feel comfortable moving on from this section, but I was concerned about many of the classic cakes having dependency on berries or other soft summer fruit that was not currently in season. I am currently rolling in an abundance of apples, and I still had those cranberries from the fruit tart I made at the beginning of this month, so I have decided to wrap up this first month of patisserie with a spot of viennoiserie in the form of apple danishes with almond cream. This recipe is technically from the brioche and breakfast pastries section, but as I am pretty experienced with brioche at this point from previous projects and have done two lamination recipes this month, I felt it would be reasonable to try this recipe which combines aspects of both.
Thursday, March 3, 2022
Thursday, February 10, 2022
Patisserie 2: Pâte à étirer/Apple Strudel Tart
One week into my regimented study of patisserie, and I'm already mixing things up a bit. Due to the apple excess in my house and the fact that my smaller tart rings were not slated to arrive until later this week, I thought I would go ahead and skip to an "Advanced" recipe for Tourte Landaise, or an apple strudel tart.
Strudel pastry: Thin, unleavened sheets of elastic dough roughly the thickness of phyllo. Usually contains flour, oil, and some salt; this recipe included an egg and cold water as well.
Firstly, this recipe makes 2 9" tarts. Who needs that many tarts? I set out with the intent to split the dough into halves before the resting step so I could freeze one half for a later date.
I decided to use my stand mixer for mixing, which was one of the options given in the recipe, because the dough looked like it would be sticky at first and require a fair amount of kneading for the gluten formation to create adequate stretching ability.