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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Digital pH meter for fermentation monitoring, acid levels
Fine mesh sieve for silky purees, dusting, straining
Tapered rolling pin for pastry work, lamination
Piping set for pastry, choux, cream decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Digital pH meter for fermentation monitoring, acid levels
Fine mesh sieve for silky purees, dusting, straining
Tapered rolling pin for pastry work, lamination
Piping set for pastry, choux, cream decorating
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preheat oven to 400f. thaw pastry sheet at room temperature 30 minutes. unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin. place pastry on large baking sheet; brush edges with water. fold over 1/2 inch around all sides and press firmly into bottom of pastry to form rim. pierce pastry thoroughly with fork. bake 15 minutes or until golden brown, breaking any large air bubbles with fork after 10 minutes. cool completely on wire rack. beat cream cheese, sugar and apple juice in medium bowl until well blended; spread onto pastry. top with berries. brush melted jelly over fruit just before serving.