chef-ginneza

[chef-ginneza]

~Jalouise~

How to:

Puff pastry 11” x 9” , 1/8” thick

Apples 1/2 each, cut into 1/4”

Pears 1/2 each, cut into 1/4”

Frangipane 45-50 grams

Cream wash as needed

Sanding sugar for garnish

Step 1: divide the dough, make sure one piece is 4 1/4” and other one is 4 3/4”

Step 2: take the piece that is 4 1/4” and egg wash the edges, and spread a layer of frangipane

Step 3: place the apples and pears on the frangipane in a alternating pattern

Step 4: take the 4 3/4” piece and cut slats about 1”

Step 5: place the piece of dough with slats on top of the bottom piece, lightly press down on edges to seal, trim

Step 6: cream wash the top and sprinkle with sanding sugar

Step 7: bake at 375-425 degrees until golden brown, about 25 minutes

Step 8: garnish with powdered sugar

Step 9: ENJOY!!!!

[chef-ginneza]

~Paris Brest~

Delicate and delicious pate choux piped into a donut shape, filled with praline mousseline, and garnished with crushed hazelnuts and powdered sugar!!

[chef-ginneza]

~Band de Fruit~

Puff pastry topped with pastry cream and an array of fruits such as oranges, raspberries, blueberries, strawberries, and kiwis!!

[chef-ginneza]

~Pithivier~

Mouthwatering puff pastry filled with sweet almond frangipane mixed with orange zest, and chocolate. Shaped like a sun and topped with simple syrup!

[chef-ginneza]

~Elcairs~

Delicious pate choux piped in a straight line, filled with vanilla pastry cream, and garnished with chocolate ganache and a white chocolate design!

[chef-ginneza]

~Chausson aux Pomme~

Puff pastry dough filled with a delicious and sweet apple chausson!!

[chef-ginneza]

~Cream Puff~

A little history of Cream Puffs:

Cream puffs were created in the 1540’s, France. They were created but the Catherine de Medici’s pastry chef for her husband, Henry II. Although the origin of its name is unknown, by the French they are known as profiteroles while in english it is known as cream puffs. In French the name means “baked under the ashes”. Cream puffs first appeared in restaurants around 1851.

Cream puffs are a delicate choux pastry piped into a ball shape, usually filled with with a custard such as pastry cream or filled with whipped cream. They can also be made into savory treats by adding cheese.