To make Millefoglie (1,000 layers) (also a form of “Napoleon”) from scratch, we first had to learn how to make “Puff Pastry” from scratch. This is a challenging process even for professional chefs to get right, and takes practice, patience, and acquiring the feel for when to “fold in” more butter, how much to roll it out, when to put it back in the refrigerator, etc. It has a lot to do with temperature, it can’t get too warm, or it starts to separate, so technique is important, and you have to work quickly and proficiently. This is something done only with the Advanced Class.
The finished product
Making Orange-Almond Biscotti. “Biscotti” means “Twice Baked,” you bake the loaf of dough shown here once, then you slice it into strips and bake the “cookies” a second time so they get crunchy.
