user 246304
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Seeing some awesome bread over on the bread thread inspired me to start a pastry thread, for anyone who is into playing with pastry. I'll start with a couple.
First is a pithivier. Frangipane (crème pâtissière, fresh almond paste) spread into a sort of central "hump" between layers of puff pastry. The spiral is traditional.
Second is a very simple pear napoleon. I liked to present a lot of things in different ways on the same plate (e.g., a duo of cold smoked salmon and cured salmon, garnishes. Braised duck leg and seared magret of moulard duck). Here, paper thin slices were quickly poached in simple syrup then pressed between two silpats and cookie sheets, and dried with a very low temp. The others are simply poached pears. Chantilly cream infused with Poire William, puff pastry, caramel sauce.
What's yours?
First is a pithivier. Frangipane (crème pâtissière, fresh almond paste) spread into a sort of central "hump" between layers of puff pastry. The spiral is traditional.
Second is a very simple pear napoleon. I liked to present a lot of things in different ways on the same plate (e.g., a duo of cold smoked salmon and cured salmon, garnishes. Braised duck leg and seared magret of moulard duck). Here, paper thin slices were quickly poached in simple syrup then pressed between two silpats and cookie sheets, and dried with a very low temp. The others are simply poached pears. Chantilly cream infused with Poire William, puff pastry, caramel sauce.
What's yours?
