LCB Notes

Pâte Feuilletée - Puff Pastry
Tarte aux fruits de Saison - Seasonal Fruit Tart

Chef said to watch more and take less notes - & was pretty insistant about it

Continuing the story of Puff Pastry

Can actually be done all in one day in about 4 hours (including resting times) but that's a minimum

2 more turns; after 4th turn don't roll - rest - wrapped in paper (which might cool better than film) on a baking sheet minimum 30 minutes; preferably 2-3 hours

Later: roll to 2-3 mm - a rectangle - we'll be making about 10cm squares & need about 6 of 'em. cut straight edges
roll up onto pin; roll onto sheet; cover w/ paper under & over; fridge 15 minute minimum - better 1/2, 3/4, 1 hour
Then: use a pattern (square paper); cut a +/- 10 cm strip; fridge to balance
cut the 2-3-4 squares; triangle them; cut part way from base to point inside each edge part; fold out flat onto another sheet w/ paper
fold point outside of point A to inside point B; outer point B to inside of A (yeh, right; you figure it out); press the overlap/joint at C & D.
Decorate w/ back on knife press 3-4 crosses along each edge
Fridge any time they'r getting soft/strechy

Then do the others too.
Egg wash lightly - wash must not touch/drip onto paper 'cause that will prevent puffing
Bake 'em.

Leeks: creamed
An under garnish for the poached egg
200 g white part of leek
20 g butter (to cook leeks)
2 T cream (30 ml?) which I forgot
salt, pepper

Peel outer layers away until you get to breakable leaves (of white part)
5-6 cm; fine fine julienne
Keep covered w/ paper or film at all times - don't want to lose moisture - listen to them
Steam leeks - must not brown at all - 'til completely soft (no crunch)
If cooking too quick add H2O but it disminishes flavor
After they're soft add salt - after to avoid affecting their natural color (which is white)
If not working thru then change leeks to another - cold - pan to stop cooking
add cream - cook
These are really delicious when done right (as I know from sampling others' leeks)

Albufera Sauce
Sauce Supreme w/ beurre manié, diced red pepper, a few drops of lemon
Add beurre manié a bit at a time (like salt, cannot be removed)
thicken to coat ladel/spoon well
Can hold at this point
Later: add cream; salt, pepper
lemon juice gradually (like salt - taste it)
boil
add r. peppers at very end so they don't discolor the sauce

Poached Eggs: put (lots - 20%) vinegar (plain, not wine) in water - Never use salt
slide/tip eggs into boiled (but not oiling) H2O - needs calm water
use skimmer to keep/help whites around yolk
cook 80% then into ice water to stop cooking
keep egg water for reheating later
Later the same day... reheat: boil water; turn down; trim stringy bit & heat egg.

Plating: remove top/tapa/ hat from cener of Puff; leeks inside; egg on leeks; sauce on egg; tapa on a jaunty angle; sauce around; some drops of fond du veau for interest (in the curls of Albufera)

Fruit Tart
Not much notes here -
For the crust make a sable (better a butter to hard than too soft) then add liquids; dont work it
Smeer against marble (max 2 times) to ensure btr/flour is blended - no butter lumps - smeer a looong way
Nappage = Glaze = expensive = use jellies instead
Strawberries - dont wash; brush clean