It was only a matter of time that I’d have to revisit the task of making pate feuilletee again. My first run-in with the multi-layered French pastry dough was also my first Daring Baker challenge over two years ago. The result was truly something that might qualify as an organic building material considering the sheer weight of it and lack of any discernible layers. It was awful. But when I saw this month’s challenge, I knew I’d be ready to tackle it again. After all, it’s been over two years, so my trauma has subsided and I’ve been more preoccupied by what kind of dessert I’d create with the puff pastry we were asked to make.
It’s officially Fall, so pears are plentiful here. Nuts always make me think of Fall as well, but what kind, and what to fill the pastry with? Leafing through The French Laundry Cookbook, I found the perfect recipe and decided that it would be the perfect way to welcome in my favorite season.
The September 2009 Daring Bakers’ Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!”