Saturday, May 12, 2007

Pastry Flower

An ancient blog post under Blog.
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Since I had no sugarpaste on hand to make flowers like normal, and I really couldn’t be bothered kneading sugar at just past midnight (though apparently I could be bothered being at work four hours early) I used short pastry, but stuck with the same technique.

The process itself is pretty involved. A sausage of dough is rolled into a cone, with the tip tapered as thin as possible (I couldn’t get short pastry all that thin), and then anchored to the bench. A tiny ball of dough is pressed paper-thin and wrapped around the tip of the cone. Another similar piece is placed on the opposite side of the tip. As the flower gets more petals, the size of each dough ball is increased. Each flower in this bouquet has twelve to fifteen petals.

It was difficult to work with because it softened instead of dried as sugarpaste would, so I had to keep most of it in the freezer, and every time I worked a piece of pastry I would need to lightly flour my bench and fingers. The problem with that was the flour stopped the petals from sticking to the flower body. I ended up using water as glue.

I had to scale the project down thrice as the time ticked away. It took one and a half hours overall.

It looked okay, I think, and she smiled very happily when I gave it to her and the plan went very well, but my workmates were particularly impressed and my head chef is keeping it on his office desk so that if it dries out enough he can bake it without having it melt and so preserve it for posterity.

It's about fifteen centimetres square.

It has about twelve flowers stuck onto a dome of short pastry.

The edges of the petals are slightly torn because of the composition of short pastry.

That's all there is, there isn't any more.
© Desi Quintans, 2002 – 2016.