Our second session on pastry was pie doughs. Each team made two doughs, one pate brisee and one pate sucree. Sweet little me made the sucree...the two doughs are virtually the same. The pate brisee has flour, butter, water and a pinch of salt, and the pate sucree is the same with the addition of a little sugar and some egg. My dough came together nicely. The chef had us mix the dough together more versus previous classes I've taken in pastry. I have to say that this did help the dough stay together more. The class made 4 different recipes - 2 different ones on the pate brisee and 2 different sweet pies on the pate sucree. Our team made an onion and bacon tart and an almond pear tart. The other teams made a quiche lorraine and an apple pie. The class had a lot of down time. I didn't love either the onion tart and the pear tart was pretty looking but not too delicious.
Since we had so much down time, the chef taught us how to make pasta dough. I always forget how easy it is to make a homemade pasta dough. Its basically just flour, olive oil, eggs, and a pinch of salt. Unlike the pie dough that you want to only knead until it comes together, you knead the pasta dough for about 10 minutes. I took mine home and made some fettucini that was delicious.
Next week we're back to regular cooking...I think its all about potatoes next class.
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