Pate Feuilletee

                 Last December 09, 2010, our chef made his demo of the laminated doughs or puff pastry/ pate feuilletee. Lamination is the process of creating layers of dough and butter to create light and flaky pastries. Classic puff pastry has two components the detrempe or dough and the beurrage of the fold-in-fat. When they're combined it makes a pate or paton.
   
    1-2     Tart Tatin

    3         Palmiers, Sacristains and Mille Feuille

    4-6      Shaping

    7         Tart Tatin, Sacristains and Palmiers

    8-11    Napoleons

    12       Croissant

    13       Danish with Pastry Cream and Orange on top

    14-17 Danish with Pastry Cream and Orange on top and Danish with pastry cream, blueberry and orange

    18       Picture of the chefs :D