Last week I started a new module which covers baking with Laminated Doughs. One of the first things we made was a Puff Pastry from scratch, also known as the Classic Puff Pastry. However to make the Fruit Band on left, we used a pre-manufactured Puff Pastry sheet. We cut the sheet in half and layered it with one inch strips of puff pastry. We used egg-wash to layer the strips on top. It was baked until golden brown. The puff pastry formed a band which was filled with pastry cream and topped with strawberries, blackberries, raspberries and blueberries. The Apricot Nappage was applie to provide the finishing touch.