Laminated doughs are used to make puff pastries. The process of making the lamination is kind of fascinating. You start with a layer of dough and lay a sheet of rolled out butter on top of the dough. There is then a series of foldings and rollings. This is done over and over until you have over a 1000 layers of dough / butter. The butter expands during baking and produces the flakiness in croissants and danishes. The first few days of this week were dedicated to fruit puff pastries. The pinwheel is a Pithivier (pa-tiv-ee ay) and it has almond cream in the middle. The rectangle is a Band Au Fruit (band oh fwee). The fruit slices are pears that were poached in white wine, lemon juice and cinnamon sticks. The pear slices are lying on a spread of almond cream. The tart is a Tart Tatin. The fruit is caramelized apples. Not pictured is a Chausson which is basically a little apple turnover. I'm stuffed.
