Wednesday, August 1, 2018

Flavors of Dance Camp Memories

We're cooking up something special!

Our Flavors of Dance Camp is in full swing and we have lots to share with you!
Our sous-chefs are focused on the task at hand!
Voila! Today we made Time Step Trail Mix combining ingredients that make NOISE just like our tap shoes
Now we want to share with you an actual recipe from the Music House Cookbook- our campers made this recipe after learning all about the history and technique of Ballet!

‘After the Ballet’ pastry

It’s midnight in Paris and the Ballet just ended. You leave the theatre and smell the sweet smell of baked treats. What is your favorite bakery treat?

Puff Pastry
Strawberry Jam

Other Materials:
Parchment paper

  • Unfold the defrosted (but still refrigerator cold) puff pastry sheet on a piece of parchment paper
  • Roll out the puff pastry sheet in both directions to create a slightly flatter and even surface
  • Evenly cover the surface of the puff pastry with the jam
  • Fold the long sides of the puff pastry towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half.
  • Put the folded puff pastry in the freezer for 30 minutes to allow the butter to harden before cutting
  • Preheat your oven to 350°F (180°C)
  • Slice the dough into 3/8-inch slices, this should yield approx. 25 hearts
  • Bake for 15-20 minutes. The hearts are done baking when they're golden and will continue to harden as they cool
  • Transfer hearts to a cooling rack
  • Store in an airtight container

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