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The "Pats" Continued: Paté Feuillette
 Just prior to the ten days of flu (BF: Before Flu), I taught the boys how to make pâte feuilletée. It was the last of the "Pats" as the boys call them. I've taught them how to make pâte brisée, pâte à choux and finally, the most challenging, pâte feuilletée. It took us a few days to make. The key to baking with the young people is to break up long projects so that they don't become impatient and bored. With the nature of pâte feuilletée and the amount of chilling the dough needs between folding I figured that taking about 4-5 days to make the dough would work out well. And, it did! The boys did a bang up job and the dough came out magnificent! The final product: Napoleons. The boys' "text book" for baking has been Martha Stewart's Baking Handbook. We used her recipe for the pâte feuilletée and for the Napoleons.  This photo is out of sequence, but I had to add it. Baker #1 aka, The Swimmer, was concentrating so hard. Unfortunately, unbeknownst to me on this day, Baker #2, The Keeper, was suffering from the first day of the flu. He was laying on the couch with a fever. The bakers are measuring so that each folding be as precise as possible. I can tell by the smirk on my Swimmer's face that he'd like to bop his brother with that rolling pin. The "package". Calling the dough, "the package", earned coolness points. It sounded very 007ish. More rolling and measuring. The boys didn't roll the dough quite as thin as it should have been for the Napolean layers, but it still looked fantastic. I told them to keep rolling, but I think, after 5 days of working with the dough they fizzled. They were disappointed in the thickness, but it proved a point: follow through to the end. Despite it's think layers, it was flakey and delicious..so buttery! 
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