bake - July/August 2020 - 48

pastries

PUFF PASTRY TIPS
The French Pastry School's Jacquy Pfeiffer offers these
guidelines for making puff pastry:
Use all-purpose flour or puff pastry flour. You can use a
combination including bread flour. Be warned, though, that
bread flour can stay as a layer and not mix easily with butter.
them to found Little House Confections as a business rooted in

Sea salt is preferred.

social entrepreneurship and finding opportunities to make sig-

Use white wine vinegar, which slows the oxidation of

nificant impacts. Each month, Little House Confections donates

your dough and also will relax the gluten. Add a little vin-

a portion of profits to a separate community organization, along

egar, but don't overwork the dough. Allow the dough to

with "donation cakes" that are delivered to hospital workers

rest in refrigeration.

each week.

When you roll the dough, make sure to tap it a little to
make it pliable.

Classically unique
In other pastry developments across the country, top pastry
chefs at restaurants are coming up with creative collaborations
that take innovation to new heights.

Use a silicon mat with shiny side down and make sure
dough slides a little when you roll it.
Work with dough that is very cold, and make sure water
is very cold.

In Chicago, following executive chef Marcos Campos' lead,

Fold the dough and rest one half hour in refrigeration in

the desserts at Mama Delia from executive pastry chef Shannah

plastic wrap. Repeat six times. A trick to remember: Put a

Primiano find inspiration in classic Spanish sweet dishes before

small indent in your dough to remember how many times.

channeling more contemporary techniques and intriguing ingreThe French Pastry School's Jacquy Pfeiffer, chef and cofounder of The Butter Book, is well versed in the artistry and

tion) status, gets a red-wine glaze and is served with apple sor-

practicality of working with puff pastry dough. Here is, for ex-

bet, sherry apple butter and almond nougatine.

ample, one valuable lesson about butter, as presented by Pfeiffer

"I always hint back to nostalgia in my desserts to create something people can relate to," Primiano says. "Then I like to throw
in something people wouldn't expect, so they can view a classic
dessert or flavor with a whole new vision."

during a recent online tutorial lesson. Pfeiffer brings a wealth of
experience and expertise to his craft.
"Use butter with at least 82% fat content," he recommends.
"Less fat means more water. If you have butter with water, this
puff pastry is going to rise like crazy at first, but then collapse."

Pastry education

By visiting the website thebutterbook.com, pastry chefs and

To remain innovative, pastry professionals crave new ideas from

bakers learn the proper way to master details, enabling them to

top educators in the field. Geared for pastry professionals, The

create something brand new out of flour, butter, and sugar. You

Butter Book website and online program bring innovations di-

can start with basic elements like meringue and buttercream

rectly to pastry chefs and bakers by delivering online content

and then use them 15 different ways to create macarons, layered

that affords chefs the convenience to access detailed online tu-

cakes, and éclairs. Topics covered on the website range from

torials that deliver immediate practical solutions for the produc-

the classic French pastry experience to intricate cake decorating

tion of cakes and French pastries.

techniques.

48 < JUL-AUG 2020 | bakemag.com

HOUSE CONFECTION

In her hands, Tarta De Santiago, a traditional Galician almond
flour cake that has earned PGI (protected geographical indica-

@ERICRAYDAVIDSON ART DEPT., COURTESY LITTLE

dient pairings.


http://www.thebutterbook.com http://www.bakemag.com

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