Pastries and Quicker Breads

Wednesday started with a pastries lab that included sweet and savory pastries. We made scones, pies, tarts, and empanadas.

I made an empanada dough (from regular wheat flour) and it was really loose. I was worried that the dough would not hold together, but I chilled it according to the recipe and that helped a lot. I don’t do much baking, so working with dough is pretty unfamiliar to me, so these labs are really useful for me to advance my knowledge.

Some of the recipes we worked with were gluten free, so I got to enjoy those. One of my favorites was a gluten-free pear pie. Mmm!

Below: Chef Alex did a demonstration of fruit crostadas.

20120414-205602.jpg

20120415-114654.jpg

20120414-205425.jpg

Below: Blueberry lemon scones.

20120414-205456.jpg

20120414-205507.jpg

Below: We cooked down five pounds of spinach with some mushrooms and garlic for savory empanadas. Five pounds is a lot, as you can see.

20120414-205624.jpg

20120415-114642.jpg

 

Advertisements

2 thoughts on “Pastries and Quicker Breads

  1. Pingback: Gluten Free Baking Lab | diet is correct

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s