The thrills of reaping your rewards

IP Lesson II: Savoury petit fours

Petit fours: Mini pizzs with anchovies. kalamanta olives, cheese on a tomato concasse sauce, quiche lorraine and parmasan twists

The second day of classes on the first day of school was pretty hectic. We had to produce quite a few variety of reverse puff pastry products including mini pizzas, parmesan twists (Cheese sticks), pissaladierre, quiche.

There was lots to do and lots to bake today but I’m all for savoury stuff. I’m thinking about an instant dinner. What better than to dig into a plate of freshly baked petit fours.

Today was about reaping the rewards of yesterday’s toil. That is if you did your puff pastry and pate brisee (short pastry) well.

I enjoyed today’s lesson even though I was rushing a little towards the end to get my mini pizzas into the oven but overall the products were beautiful. They puffed up really evenly and nicely.

The petit fours tasted awesome really; you cannot ask for more with a good puff pastry with flaky layers that melts in your mouth.

So that was our dinner.
Would have been our breakfast too if we didn’t control ourselves.

pissaladierre with julienned leeks, carrots and onions