Puff Pastry

Ok, the above tart is actually not puff pastry, but rather a savory tomato tart we made on Friday. Monday we actually fire some puff pastries, Friday was mostly prep and this tart! I can't express how amazing the kitchen smelled while we all reduced the tomato sauce, the lack of sugar permeating the air was a such a welcome change!

The exam went well. Everyone (or most everyone) was livid at the results of our second performance review. Most of us felt we had improved, but all the evals were about 10% lower than last time, since a different chef was doing them. But, I still did fine, so I'm not personally concerned. There's quite a bit of drama in that school, I forget I am no longer attending a scientific based school, and in fact most people are more into the arts, and all that comes with. High-strung and lots of personality. At least things are never boring! After the exam a group of about ten us went for drinks where rumors of our less-than likable chef were revealed, the truth I can't tell, but as long as I improve in my technique and continue to love baking, I'm not terribly concerned.

Puff pastry, is one of my favorites. I'm not sure why, it's another dough, but something about the methodical predictability of it. I know that if I do exactly what I'm supposed to, it will turn out beautifully. To make classic puff pastry, you make the dough (simple butter-flour mixture). Then make a clover, in the middle place a slab of butter. Yes, a slab. almost the same weight as the dough itself, fold over the flaps and roll it out three times (resting in the fridge in between). I almost got in trouble in fact, due to my insistence of keeping to protocol. The rest is essential. As we were turning the dough (rolling out to create layers of delicious-buttery-flakey-ness), I noticed mine was still too elastic, the gluten too tight. This could ruin the result. On the last turn when class was near over I told the chef I would clean up and then quickly turn mine last minute since it wasn't done resting (everyone else had proceeded to start to roll theirs out). He asked if I had taken too long before, no, I was actually the first one with mine in the fridge. He basically informed me I better be done by the time class ended. I was, and as a result of waiting I believe my dough will reflect positively. I'm convinced he's waiting for me to mess up. But I'm not about to ruin the product because he doesn't trust my time management skills. Good thing he's only temporarily our chef!

My new favorite activity is walking an extra ten blocks to the Times Square subway when going to class. Once I hit 8th ave I start passing the masses of business men and women headed uptown to work. I can't express the simple joy I get out of walking in the opposite direction as them, headed to do something I truly love. I always feel extremely blessed that everyday I wake up I get to go do something I love, its not routine. Everyday is new and exciting. Not to say everyone I pass in a suit isn't happy with what they are doing, but for the first time in my academic career I feel entirely certain that what I'm doing is exactly what I ought to be, I couldn't be happier with my career path, I know how rare that is.