For the first time in over 30 lessons, we didn’t use sugar – it was a strange thing. Today my group created petit-fours sales (savoury hors d’oeuvres) with inverted puff pastry, also a very strange thing. If you can imagine, we wrapped a layer of butter around the dough and rolled and folded and rolled and folded – you get the idea. And yes, it was a bit of a disaster…but these things usually work themselves out. In the end, all 5 types worked out fairly well with the exception of the saucissons which exploded out of their puff pastry during baking (it was ok, I couldn’t eat them anyways – French sausages are often look less than appealing).
And the lineup (from left bottom to right top):
* devil’s on horseback (prunes wrapped in bacon)
* cheese straws