The end of week 12 (yes this is the week 13 post) saw us making pastry doughs. The last dough we made was puff pastry dough, or "Pâte Feuilletée." This is the fancy pastry dough that is used to make croissants and other delicious breakfast pastries. The pastry is rolled and folded, or "turned," so many times that there are 729 layers to it. If you're interested in trying to make your own puff pastry I've found this excellent site with pictures and great descriptions on hot to put it all together. The point is, we rolled out our puff pastry dough at the end of week 12, but didn't get to do anything with it until this week.
We made Napoleons, Jalousie, and Pear Feuilletées and they were all superbly delicious.
Sharon Ardiana, of Ragazza, came in for a special pizza making class. I aboslutely love Ragazza so this was an exceptionally fun time. We made really thin pizza and learned how to properly put it in the burn-you-face-off-hot oven. I still have some pizza dough in my fridge waiting to be used up for a delicious dinner. Sharon was definitely one of the best guest instructors we've had in class. She very obviously loves what she does and she was an engaging speaker. I think she's my chef crush.
And then, as if we hadn't had enough food we had a little potluck that Saturday night! Needless to say, it was all delicious! Jen was awesome enough to host the party and we all had a wonderful time.
Stay tuned, we're nearing the end!