EBPS Day 7: Keep Rollin', Rollin', Rollin' (Laminated Dough Series Part 2)

And if rolling the dough for 6 hours wasn't enough, well guess what? We rolled them once more after taking them out of the fridge the following day.

My fruit-filled vol au vents. Please excuse my lack of food styling skills

August 6, Tuesday.

Before the start of the class, we were asked to do the mise en place for the sticky buns (danish group) and palmier (classic puff) recipe. Since ours (Anne and I) was plain croissant, we just helped the other groups prepare their ingredients.

 light corn syrup, brown sugar, pecans, cinnamon, milk

Chef Carlo started making the Apple Compote and the fillings for the Apple Strudel.

croutons, sugar, butter

green apples

  He also made a Tarte Tatin (pronounced as tart ta-tan). It was my first time to hear the word. It's just like an upside down pie.

apples and sugar

Apple overload!!! I know...

Chef Carlo asked for assistance from 2 of my classmates to stretch the phyllo dough (for the apple strudel). I wanted to help but my nails weren't that short then. 

stretch until it becomes paper thin

And it was this big after...

carefully brushing it with butter


threw in the fillings


roll...

roll some more...

brush again and ready for bakin'

Meanwhile, we're doing our final rolling of our quick puffs. 

that's my quick puff right there

Chef Carlo said the other day that my dough is "very good" when he saw it from the fridge. Tee hee. 

puffs galore

Here are the rest of what Chef Carlo and our class did.

Palmiers (unbaked)

Croissants (unbaked)

Apple Strudel


Sticky Buns


Apple Turnovers


Tarte Tatin

EBPS Day 6: Rollin' on the River (Laminated Dough Series Part 1)