The Basics: Chocolate Pastry Leaves

Chocolate Pastry Leaves By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Tarts Tarts With Double Crusts and Designs By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaCooking & Baking Essentials

The Technique 

Chocolate Pastry Leaves 

When an elevated look is desired for beautiful pies, tarts & other dessert creations, a simple pastry finial may be the answer. They may be formed from Chocolate Pâte Sablée, Pâte SucréePâte Brisée or classic Pâte Sablée using traditional cookie or canapé cutters & with pastry wheels, knives or other tools. Although baking the garnishes ahead of time & adding them to desserts just before serving is always an option, consider attaching these items to the edges of tarts & pies before baking to create a lovely finished presentation. 

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How To Make Chocolate Pâte Sablée Pastry Leaves

Any good pie dough may be used to make a fine selection of garnishing elements but nothing quite beats the incredible rich flavor of Chocolate Pâte Sablée. Use this simple technique to attach designs to the outer edge of your creations using a bit of egg wash to secure them or bake them ahead.

Chocolate Pate Sablee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. RebeccaGordon Southern Hostess Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining ButtermilkLipstick Southern Recipes Pastry Chef TV Cooking Personality Birmingham Alabama Southern Entertaining

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Roll Chocolate Pâte Sablée to 1/8-inch thickness on a lightly floured surface. Cut leaf-shaping using a paring knife. Use the tip to create grooves in the dough surface to mimic the fine details. Place them on a parchment paper-lined quarter sheet pan. Freeze 30 minutes. Preheat the oven to 425 degrees. Bake on the center oven rack approximately 8 to 10 minutes. Cool completely.

The Tune
“I Got The Sun In The Morning” Betty Hutton

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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