Posts tagged pastry
THE Croissant Recipe I love
There are few croissant recipes on the web that have left me in tears. This one, this is the very one that has never failed me.

In the stand of a mixer combine
8 grams dry yeast
6 tablespoons warm water
2 teaspoons sugar

In a glass measure combine:
4 teaspoons sugar
1 tablespoon salt
1 cup milk

Microwave 1 minute, stir until the salt and sugar are dissolved.

Into the mixer bowl, on top the yeast mixture add:

450 grams white flour
.25 cup vegetable oil
Add the milk mixture

Mix with the hook attachment until it's all combined.

1 cup butter bring soft enough to spread. Make a rectangle out of the butter between two parchment sheets. Chill.

Once you have the dough knead it a few times. Oil the bowl and put the dough back in, make sure all the dough has been oiled. Cover with plastic wrap, let sit 2-3 hours.

Roll the dough, make an envelope with the butter in the middle. Do 2 book folds. Put on a plate and cover with plastic wrap, refrigerate at least one hour. Roll it out again and do 2 more book folds. Cover with plastic and refrigerate at least 2 hours. Roll it into the shape you want. Makes 24 small pastries. For Pain au Chocolate chop 12 ounces of untempered chocolate. Brush with egg wash (1 egg mixed with a little water). Let proof until double.

Bake 12-14 minutes.
Kouign-amann
Apricot filled swirls and plain sugary crowns.

I want to admit here and now I make many baking mistakes. This one I crossed referenced two recipes and forgot the salt. It makes a difference not only in taste but structure. I also over proofed the pastry because I was in a rush. Shame on me. This is The Daring Kitchen's April challenge. 

Maybe another day I'll try these again. 

The basic recipe that will work is: 
300g/10 1/2 oz / 2 2/5 cups strong plain flour, plus extra for dusting
5g / 1 1/2 tsp instant yeast OR 6.75g / 2 1/2 tsp active dry yeast
5g / 1 tsp salt
200ml / 6 3/4 fl oz / 4/5 cup warm water
25g / 1oz / 1 3/4 Tbsp unsalted butter, melted
250g / 9oz / 1 1/5 sticks / 1 cup + 1 1/2 Tbsp cold unsalted butter, in a block
100g / 3 1/2 oz / scant 1/2 cup caster sugar, plus extra for sprinkling
Egg wash

Make a bread dough with the flour, yeast, salt, water and melted 1.75 tablespoon of butter. 

On the second rise laminate the buttering into the dough. (Yes, I'm assuming you know what that means, but generally because I'm talking to myself.) 

Turn the dough a total of three times. Resting an hour after each turn. 

On the final round sprinkle a ton of sugar on the dough, give it a turn and cut it. Don't let it rest with the sugar in the dough or it will seep and ruin and the lamination. 

Cut into squares, collect the corners and put the pastry into sprayed muffin tin. 

If you are making a swirl, spread a cup of apricot preserves over the dough, roll into spins, put those in a muffin tin. Brush with egg wash. Sprinkle more sugar on top. Rise 30-90 minutes, until the pastry is ready for the oven. Bake 30-40 minutes at 350 degrees. Remove from the pan while hot or they will stick. 




Beet Tarte Tatin-Or Skillet Upside Down Puff with Beets
Apple Tarte Tatin
The Daring Bakers Challenge once again encouraged me to try my hand at something I've never done before. A Tarte Tatin!

The challenge for March 2015 is a tart developed by the Tatin sisters in France. What one does traditionally, is combine sugar and butter in a skillet until it caramelizes and then cook apple quarters in the caramel. Once that's all bubbly and delicious it is topped it with a round of puff pastry and baked until the pastry is brown. After, the creation is flipped over onto a plate and served.

Yeah, it's scary to flip a 350 degree cast iron skillet filled with molten sugar and apple goo. But it can be done and I did it. Actually mine was particularly gooey with too much liquid from the apples. So I tried it again savory style with beets, onions, thyme, goat cheese and Arugula.

Beet Tarte Tatin

Beet Tarte Tatin is terrifically pretty.
Rough Puff Pastry
5 small beets
1 onion, diced
1 shallot, diced
1 tablespoon olive oil
1 tablespoon brown sugar
0.5 teaspoon salt
pinch white pepper
1 tablespoon fresh thyme leaves
juice of 1/2 of a lemon

2 ounces goat cheese
1 fist full arugula

Clean beets, wrap it foil, bake with the seam side up for 1 hour at 350 degrees. Allow to cool in foil. Peel and cut into fat disks.

Preheat oven to 350 degrees. 
In a 9 inch cast iron skillet saute onions and shallot in oil. When brown add sugar.  Stir often scrapping the bottom of the skillet. Add salt, pepper, thyme. Add beets and toss best you can. arrange tightly in the bottom of the skillet, pulling some of the onions on top. Cut beets into pieces to fit between circles. Sprinkle with lemon juice.

Roll the puff pastry and cut into a 10 inch circle. Lay the pastry over the top of the beets, using the back side of a paring knife handle or other utensil tuck the puff into the pan, between the beets and the sides of the pan. Make slits in the pastry to vent steam. Bake for 40 minutes, until the pastry is golden brown. Remove from the oven. Let stand 5 minutes, flip onto a plate which is larger than the skillet. Dot with cheese and top with arugula. Cut and serve.

I'm excited for the upcoming Daring Baker's challenges. This has been super fun.
Beets with Goat Cheese and Arugula is a classic and delicious.