Keep Your Eye On The Ball

Every Little Leaguer heard to “keep their eye on the ball” ad nauseam. It’s good advice—in more ways than being able to hit a ball.

I had some fresh blueberries and a sheet of puff pastry left over from a previous bake so decided to make some blueberry hand pies. At the same time, as long as the over was hot, I made our granddaughters’ heart shaped Valentine’s Day cakes.

I made the blueberry filling and set it aside to cool to room temperature, then made the two cakes (plus five cupcakes from the extra batter. QC has to have her input, doesn’t she?) I rolled out the puff pastry, cut it into 9 pieces about 3.5” square, put about a half teaspoon of filling on one side, painted half with an egg wash, folded each square into a triangle and sealed the edge with a fork before slashing a small vent hole in the top. Cover with egg wash, a sprinkling of sparkling sugar and put into in the oven at 425 deg for 18 minutes. (The directions said 18- 22 min.)

Well… there’s 18 minutes, and then there’s 18 minutes. In this case 18 minutes was about 3 minutes too long. My hand pies were “well done,” instead of “just right” done. I did not keep my eye on the ball… or the hand pies. QC said they tasted fine, but were too dark to leave the bakery. Oh the trials and tribulations of being the QC department for such a demanding Manufacturing organization. Lesson learned.

The cakes and cupcakes were perfect. More on that closer to Valentine’s Day.

Hand Pies and Pan Au Chocolat

So, I had some puff pastry left over from the torsades last week, AND I had a half pint of fresh raspberries left over from my breakfast cereal. What am I to do?

I know! I can use some of my 11#s of chocolate for Pan Au Chocolat and puff pastry and raspberries for some hand pies. I posted both recipes and methods elsewhere in this blog so won’t bore you with repetition.