Weather in Sacramento this week, due to the full moon, has been quite 'welcomingly' cool. It also means that my kitchen is cool enough at 79'F for me to handle 1 lb of butter block for the Puff Pastry! Yes! The last time I prepared the Puff Pastry was in the early June. Practicing what I learned in the class to make the beautiful and wonderful, amazing Puff Pastry - Tarte Tatin, Almond-Apple Diamond, Fruit Strips, and Palmiers. All so wonderful, but the hot kitchen is not what butter block likes. Finally, today, I made Fresh Pineapple Tatin as a test and Asian Pear Tatin. Pineapple Tatin is one pastry that I remember and savour the taste since I was child. There is only one place in Japan, back then, bakes them - Fujiya Bakery at Tachikawa. I never saw the pastry made anywhere else that I've been to. Even in the State, I have never came across once like the ones I had. But today, I made both Pineapple Tatin and Asian Pear Tatin. Haven't decided what to do with the rest of the puff pastry dough, yet.
I am very happy to share this photo journal as the butter block cooperated quite well throughout the process. So, here it is my photo journal of Asian Pear Tatin.
Post a Comment
Hey! what is Cooking in your kitchen?