Category Archives: Pastry

King’s galette with caramelised apples and inverted puff pastry

As is the tradition in France on the day of the Epiphanie (6th January), I made a galette des rois and for the first time, I made it with an inverted puff pastry. What is it, you may ask? Well, the inverted puff pastry is the Rolls Royce of the puff pastries. It guarantees a light, well layered puff pastry and, although it asks for a little bit of work, it is well worth it for dishes where the puff pastry is the star of the show such as this galette (also known as Pithivier) or the famous millefeuille.

The filling is made of a creamy almond mixture and apples caramelised in salted butter caramel. It makes the galette moist and delicious with the slight acidity of the apples and the sweet caramel. This is probably the best galette I’ve ever had!

Of course, Thermomix comes to the rescue in making this wonder but you will still need to make all the folding by hand…

GalettePommes_018 GalettePommes_020

Source: J’en reprendrai bien un bout

Ingredients

Serves 8

Inverted puff pastry

Makes 1 kg of dough

First “détrempe”
375g unsalted butter, softened to room temperature
75g plain flour
75g strong white flour (bread flour)

Second “détrempe”
175g plain flour
175g strong white flour (bread flour)
110g melted butter
150g cold water
10g salt
1 tsp white wine vinegar

Filling

3 small apples or 2 big (any type you like, I used Bramley apples)
100g salted butter caramel
100g butter
100g sugar
1 egg
100g ground almond
1 tsp almond extract or Amaretto

1 egg yolk + water for the eggwash

Method

  1. The day before,  make the puff pastry: place all the ingredients of the first détrempe in the TM bowl and knead 1 min 30 sec. Take out of the bowl (the mixture will be quite soft and creamy) and place between 2 sheets of cling film. Roll into a rectangle and refrigerate for 2 hours.
  2. Place all the ingredients of the second détrempe and knead for 1 min 30. The dough will be like a bread dough and quite easy to handle. Take out and place between 2 sheets of cling film. Roll into a small square, much smaller than the rectangle made earlier, like in the picture. Refrigerate for 2 hours.InvertedPuff1
  3. Take out both détrempes and let them relax at room temperature for 5 minutes. Take out the cling film, and wrap the dough square inside the butter rectangle (see picture). Turn around to get the folding at the bottom.InvertedPuff2
  4. Roll the dough into a rectangle about 1/2cm thick on a lightly floured surface. Make a double folding: fold the top quarter of the rectangle towards the center, then the bottom quarter to meet.InvertedPuff3
  5. Fold in 2 and wrap in cling film and refrigerate for 2 hours.InvertedPuff4
  6. Turn the dough 1/4 turn to the left so the closed side is on your left. Repeat steps 4 and 5 and refrigerate for 2 hours.
  7. Finally, make a single folding (always make 1/4 turn first and roll into a rectangle 1/2cm thick): fold the top 1/3 towards the center and the bottom 1/3 over it. InvertedPuff5 InvertedPuff6
  8. Refrigerate a final time for 2 hours or overnight.
  9. On the day, make the filling: peel and slice the apples and pan fry them in the salted butter caramel on high heat  until softened. Set aside to cool.CaramelisedApples
  10. Spread the ground almond on a baking tray lined with baking parchment and bake for 8 min at 180C. Leave to cool.
  11. Place the butter and sugar in the TM bowl with the butterfly whisk and cream together 1 min/speed 4.
  12. Add the egg, ground almond and almond extract/Amaretto and mix 1 min/speed 4. Set aside.AlmondCream
  13. Take out 600g of the puff pastry dough and cut in half.InvertedPuff7
  14. Roll one half and cut out a 26cm circle (I used a springform tin as a guide). Place on a baking parchment over a baking tray.
  15. Roll the other half and cut out a 28cm circle (use the same springform tin and cut a larger circle around it).
  16. Spread the almond cream on the 26cm pastry leaving 2cm free at the edges.
  17. Place the cooled caramelised apples on top.
  18. Brush the 2 cm edge with the eggwash made of 1 egg yolk mixed with cold water.
  19. Place the bigger pastry circle on top and press around the edges with the back of a fork to seal.
  20. Use a second baking tray and flip the tart upside-down. This will present the flat surface at the top and will be prettier when baked. Trim out the edges if needs be.
  21. Brush with the egg wash avoiding the edges of the pastry (if eggwash falls on the edges, this will prevent the puff pastry from rising).
  22. Use the back of a knife to score slightly the dough in a nice pattern (don’t cut all the way through though!) Make a small hole at the center to let the steam escape.Assemblage
  23. Refrigerate for 20 minutes before baking at 210C (fan oven) for 10 minutes before turning down the oven to 180C and continue baking for 25 to 30 minutes.
  24. Leave to cool in the oven with the door open and eat warm.GalettePommes_019

Roulés au fromage (cheese puff rolls)

I have seen the recipe in my friend Caty from A 2 mains Cap délice and it reminded me how I loved eating these when I was a teenager. They are the kind of hot food to go you’d buy at the boulangerie at lunch time. They are really tasty and not so hard to make though they need a little bit of prep’ time.

CheeseRolls_006

Source: A 2 mains cap délice

CheeseRolls_007

Ingredients
Serves 4

200g puff pastry, rolled in a rectangle of 20x35cm
500g cheese sauce (made with 50g butter, 50g flour, 90g cheddar/Emmenthal, 500g milk)
Ham, cooked chicken or cooked mushrooms for filling
1 egg yolk + milk for the glaze

Method

  1. Preheat the oven at 180C.
  2. Cut the rolled puff pastry across the longer side into 16 strip about 1 inch wide.CheeseRolls_002
  3. Make tubes with kitchen foil (don’t make them too thick) and brush with melted butter all over. Pinch each end to make it narrower.CheeseRolls_001
  4. Take 2 strips of dough and join them together by pinching one extremity to the other.
  5. Roll that strip of dough by overlapping slightly so it looks like a sea shell over one end of the foil tube. Use the other end of the tube to roll another 2 strips.CheeseRolls_003
  6. Glaze the rolls with a mixture of milk and egg yolk using a brush (I used only milk so my glaze wasn’t as golden after cooking).
  7. Bake for 15 minutes until slightly golden.
  8. Meanwhile, make the béchamel. Add the chicken/ham cut in strips or the mushrooms cut in quarters if using and stir into the sauce. Set aside.
  9. Take out the rolls from the oven and remove carefully the kitchen foil. That’s when you’ll be glad you used butter to grease them!CheeseRolls_004
  10. Leave them to cool down so they are not so brittle.
  11. Use a spoon to fill them with cheese sauce (the sauce should be almost cold at this stage so it’s not too runny).CheeseRolls_005
  12. Bake again for 10 minutes at 180C.
  13. Serve immediately with a salad.

 

Coffee infused chocolate tarts

This is another gem from “I love chocolate, I love Thermomix” cookbook and what a deliciously decadent dessert that is! The chocolate is enhanced by the coffee and the pastry is nice and crisp, not too hard but still holds its shape. I decorated it with homemade chocolate ruffles (see a good video here on how to make them) but you can do any decoration you like (in the book they say to make chocolate lattice using a paper cone).

I made them in mini tartlets version, which are the perfect size to serve with tea or coffee. You can of course make them in bigger tart shells if you wish.

ChocolateTart_004 ChocolateTart_006

Source: I love chocolate, I love Thermomix cookbook

Ingredients

Chocolate pastry
170g plain flour
25g unsweetened cocoa powder (I used Bournville)
50g caster sugar
100g salted butter, diced and very cold
1 large egg

Chocolate and coffee ganache
200g whipping cream
2 tsp granular instant coffee
200g dark semi-sweet chocolate (I used a good 58% cocoa chocolate)

Decorations
100g good dark chocolate (not too strong, 58 to 64% cocoa), melted and tempered

ChocolateTart_007

Method

  1. Make the chocolate pastry: sieve the flour and cocoa powder together by Turbo pulsing a few times.
  2. Add the butter and sugar, Turbo pulse in short burst until fine crumbs form.
  3. Add the egg and Turbo pulse in short burst JUST until clinging together.
  4. Press down into buttered and floured tartlet cases. Alternatively, chill in the fridge for 1 hour and roll into a floured surface. Line buttered and floured tart tins with the dough. Chill in the fridge for 1 hour to prevent shrinkage during baking.ChocolateTart_001
  5. Bake blind at 180C for 10 min for small tartlets (less than 5cm diameter), 15 min for bigger ones. Remove the baking beans and continue cooking in the oven for 3 minutes more. Cool in the tins on a rack.ChocolateTart_002
  6. Dark chocolate ganache: heat the cream and instant coffee 3 min/50C/speed 3.
  7. Add the chocolate and stir to a smooth cream 3 to 4 min/speed 3 with no heat.
  8. Set aside 10 minutes to cool a little then pour into the baked pastry cases. Cool at room temperature 45 minutes and refrigerate for 2 hours before serving.
  9. Decorations: warm the chocolate 2 min/37C/speed 2, scraping down the sides then finishing melting 3 min/speed 2.
  10. Make the ruffles as per the video or pour into a paper cone to create a nice lattice pattern over greaseproof paper. Set in the fridge 10 minutes before using.

ChocolateTart_008 ChocolateTart_005

Galette Cerises/chocolat (Cherry and Chocolate pie)

As part of the French tradition, the first Sunday of January we celebrate the Epiphanie, which is about the Messiah being visited by the 3 kings after his birth. To remind us of the kings, we eat this delicious galette made of puff pastry and filled with frangipane (a mixture of ground almond, butter, sugar and eggs, mixed with the same weight of creme patissiere). A little ceramic subject is hidden in the pie so whoever finds it in its plate is crowned the king. Nowadays, we like to vary the fillings (and not everyone likes almonds) so it’s up to your imagination what flavours you choose to fill your galette.

Ingredients

Serves 6 to 8 people

375g puff pastry
1 can Cherries (use Amarena if you can find) in syrup
1 egg yolk for brushing

Creme patissiere
180g milk
70g cherry syrup*
20g corn flour
20g sugar
1 egg (~65g)
70g chocolate

*If  your cherry juice is quite thin, weigh the juice and boil with same weight of sugar until reduced by a quarter until thick enough to coat the back of a spoon.

Frangipane
1 egg
25g butter
75g ground almond
30g sugar
140g chocolate creme patissiere

Method

  1.  Make the creme patissiere in the Thermomix: put all the ingredients except the chocolate in the bowl and cook 6 min/90C/speed 4.
  2. Add the chocolate in chunks and mix 20 sec/speed 2 or until it is melted.
  3. Tip out into a bowl and leave to cool with cling film touching the cream to stop forming a skin. Clean and dry the bowl.
  4. Make the frangipane by mixing the butter and sugar 20sec/speed 4.
  5. Add the egg and mix 30 sec/speed 4. Scrape down the side of the bowl half way through.
  6. Add the ground almond and mix 20 sec/speed 3.
  7. Add 140g of the chocolate creme patissiere and mix 20 sec/speed 3.
  8. Tip out into a bowl and refrigerate along with the remaining creme patissiere for 30 minutes.

    Creme patissiere “filmée au contact” (cling film touching the cream)

  9. If making the puff pastry, make sure you do at least 3 foldings (don’t use the snail easy method as it won’t give you enough layers). Refrigerate an hour before using.
  10. Roll the pastry into a large rectangle and cut in half. Keep one half as is and roll the other half so that it overlaps the other by 1 good inch (3 cm) on all sides. My smaller half was roughly 28 cm each side.
  11. Place the smaller half on a baking tray lined with parchment paper.
  12. Spread the frangipane on it, leaving the edges free on 3/4 inch.
  13. Place the cherries all over the frangipane and place a ceramic

    Spread the filling leaving the edges free

    subject if you want to.

  14. Now, spread the remaining chocolate creme patissiere over the cherries and cover with the bigger puff pastry.
  15. Cut out the excess pastry around and press on the edges with a fork to seal.

    Brush with eggwash and mark with the back of the knife

  16. Brush with the egg yolk mixed with 1 tbsp of cold water all over but don’t let the yolk falling off the edges of the pastry as it would stop it from raising.
  17. Using the back of the blade of a knife, trace some design on the pastry (make sure you don’t cut through the pastry).
  18. Refrigerate for 30 minutes. Meanwhile, preheat the oven at 210C with an empty baking tray in it.
  19. Slide the pastry from the cold baking tray to the hot one (this will avoid the soggy bottom) before baking in the oven for 10 minutes, then reduce the heat to 190C and bake for a further 25 minutes.

Tarte meringuée au citron (Lemon meringue tart)

This is one of the many desserts I cooked on my first week at the 1 month certificate. I love lemon meringue tarts and made a couple before but I had never blogged about it (never had time to take a picture as it seemed to vanish very quickly). I will give you the Thermomix version and the classical one so every one can try it (it’s well worth it 🙂 )

Source: Cooks Academy 1 month certificate

Ingredients

Sweet pastry (French sugar paste)
50g sugar
125g butter
1 egg
200g flour
A pinch of salt

Lemon Curd
450g sugar
2 lemons (zest and juice)
3 lemon juiced (you will need about 240g of juice altogether)
8 large eggs
2 egg yolks (save whites for the meringue)
350g unsalted butter, cut into small pieces

Meringue
4 egg whites + the 2 egg whites saved above
600g caster sugar

 Thermomix Method

  1.  Sweet pastry: place the sugar in the TM bowl and grind 10 sec/speed 9.
  2. Add all the other ingredients except the flour and mix 20 sec/ speed 4.
  3. Add the flour and turbo pulse briefly a few times until JUST clinging together. Turn out and chill wrapped in cling film for 30 to 40 minutes.
  4. Lemon curd: grind lemon peelings and sugar 20 sec/speed 10.
  5. Add eggs + egg yolks + juice + butter. Mix 10 sec/speed 6.
  6. Scrape down the sides of the TM with the spatula. Cook and stir 6 minutes/80C/speed 4. If it hasn’t thickened enough, continue to cook for another minute or 2.
  7. Spoon out into a bowl and leave to cool at room temperature.
  8. Meringue: clean thoroughly the bowl with soapy water and dry well with a clean tea towel. insert the butterfly whisk.
  9. Add the egg whites and whisk on speed 3 without the measuring cup.
  10. When it is starting to foam, add a little bit of sugar at a time while still whisking. Wait until the sugar is dissolved before adding more sugar.
  11. When all the sugar has been whisked in, you should have a thick and glossy meringue. Tip out into a piping bag with a round or star shaped nozzle.
  12. Preheat the oven at 180C.
  13. Take the pastry out of the fridge and knead it a little until softened slightly (it should be soft enough to roll but still cold and a little stiff).
  14. Place between 2 sheets of cling film and roll to fit your flan tin (it should be 2 or 3 mm thick).
  15. Butter and flour your flan tin (about 20 to 25cm in diameter).
  16. Carefully place the rolled pastry in the tin and press down the sides to fit the tin neatly. Cut out excess pastry but leave enough to have a 2 cm overflow as the pastry might contract during cooking.
  17. Line with parchment paper and place dry beans on top to stop the pastry from bubbling.
  18. Place in the fridge for 10 minutes before baking.
  19. Bake for 15 minutes, then take out of the oven, remove the beans and baking parchement and bake again for 8 minutes (watch the pastry as it cooks as you don’t want it to brown too much. It should be done when golden at the edges and lighter in colour but still lightly golden in the centre.
  20. Take out of the oven and turn the temperature up to 220C.
  21. Leave the pastry to cool for a couple of minutes and trim the edges neatly before pouring the lemon curd (which should still be warm enough to pour evenly) and pipe the meringue all over.
  22. Bake for 8 to 10 minutes so the meringue browns and becomes crispy.
  23. Leave to cool, then refrigerate for a couple of hours before eating.

Classical Method

  1. Sweet pastry: cream together the butter and sugar using a hand mixer or a stand mixer equipped with the wire whisk.
  2. Add the egg and mix for a few seconds
  3. Gradually incorporate the sieved flour and salt. Mix until smooth.
  4. Allow to rest in the fridge before using.
  5. Lemon curd: place the sugar in a bowl and zest the lemons on top of it. Rub the lemon and sugar together to make the sugar fragrant.
  6. Strain the lemon juice into a non-reactive pan. Add the eggs, egg yolks, zested sugar and butter and whisk to combine.
  7. Place over a medium heat, stirring constantly for 3 to 5 minutes until the mixture begins to thicken.
  8. At the first sign of boiling (you will need to see bubbles all over the mixture), remove from the heat and strain into a bowl. Leave to cool slightly.
  9. Meringue: whisk the egg whites until they start to foam. Add the sugar, a little bit at a time and continue whisking until the sugar is incorporated before adding more sugar.
  10. Follow recipe above from step 11 onward.

Tarte aux amandes (Almond tart)

Every month, for the past year, one person shares a recipe that everyone is invited to try at home and post their pictures. This month, Fancach has proposed a recipe for an almond tart. I must admit at first that I wasn’t too sure if I would make it because I am not a big fan of almonds. But when I saw everybody else’s mouth watering pictures, I decided to give it a go. There was no recipe for the sablé pastry so I picked one (because she has several!) from Christalie’s lovely blog Les folies de Christalie. It was to die for! The pastry case turned out crispy yet melting in the mouth with a hint of almond and butter. As to the almond filling, it is so easy to make and comes out of the oven nice and crunchy, caramelised and sweet. A yummy nut feast!

Source: Fancach for the filing and Christalie for the pastry

Ingredients
For 10 to 11 tartlets

Sablé Pastry
100g butter
100g sugar
250g plain flour
1/2 tsp vanilla extract
1 pinch of cinnamon
15g ground almond
1 egg

Almond filling
100g butter
50g sugar (I used demerara sugar)
1 tbsp honey
1 tbsp cream
125g flaked almonds

Method

  1. To make the sablé pastry, put the butter and sugar in the TM bowl and cook for 4 min/60C/speed 2.
  2. Tip out and reserve.
  3. Put the flour, vanilla, cinnamon, ground almond and egg to the TM bowl. Mix for 10 sec/speed 4. Scrape down the flour from the sides of the bowl.
  4. Add the butter/sugar mixture and turbo pulse 1 sec at a time until just combined (do not overwork or the pastry will become tough).
  5. Turn out onto cling and bring the dough together into a ball and refrigerate for 20 minutes or overnight.
  6. Preheat the oven at 180C.
  7. To make the almond filling, bring the butter, sugar, honey and cream to the boil in a saucepan. Take out from the heat and add the almond flakes and mix together.
  8. When the pastry has chilled, roll it out between 2 sheets of cling film (if the dough is too hard coming out of the fridge, let it warm at room temperature for a while until soft enough to roll).
  9. Butter and flour tartlets moulds and cut out the dough with a round pastry cutter. Place in the mould and add a tablespoon of the almond filling.
  10. Bake for 15 minutes or until the almonds have taken a nice golden colour.

Rhubarb and lemon tart

I saw this lovely recipe in the blog of Dominique: Cuisine Plurielle. I made some modifications to it to simplify the process and adapt to Thermomix. It’s a fresh, creamy and sweet tart, which can be declined with any fruits you like.

Source: Cuisine Plurielle

Ingredients

Sweet pastry
140g butter, cut in chunks
75g granulated sugar
25g ground almond
1 egg
1 pinch salt
250g plain flour

Lemon curd
1 lemon (zest and juice, about 35 to 45g of juice)
2 eggs
75g granulated sugar
50g unsalted butter

200g mascarpone

Confit of Rhubarb
1 stick of rhubarb
70g sugar
100g water

Method

  1. Make the sweet pastry: put the sugar in the TM bowl and mix 10 sec/speed 10 to make icing sugar.
  2. Add the butter to the TM bowl and mix 5 sec/speed 6 until combined and creamy.
  3. Add the egg and ground almond and mix for 5 sec/speed 5.  Scrape down the sides with the spatula.
  4. Add the pinch of salt and a third of the flour and mix 3 sec/speed 4.  Scrape down the sides with the spatula.
  5. Add the second third and mix 3 sec/speed 4. Scrape down the sides with the spatula.
  6. Repeat with the last third and finish with the spatula if some flour is left on the sides.
  7. Place a large rectangle of cling film on the worktop. Tip out the dough on the cling film. Put a second large rectangle of cling film on top, gathering the dough together into a ball.
  8. Roll the dough between the 2 sheets of cling film.
  9. Put on a tray and freeze for 20 minutes.
  10. Meanwhile, make the lemon curd: Grind the lemon zest and sugar 20 sec/speed 10.
  11. Add the eggs, butter and lemon juice. Mix 10 sec/speed 6.
  12. Scrape down the sides of the bowl with the spatula. Cook 4 min/80C/speed 4.  If it hasn’t thickened enough, continue to cook for 1 to 2 minutes more. Spoon out into sterilised jars and cover with sterilised lids. Leave to cool at room temperature.
  13. Take the pastry out of the freezer and cut out rounds with a cookie cutter. Put into buttered and floured moulds and bake blind for 15 minutes at 180C.
  14. Finally, make the confit rhubarb: Cut a stick of rhubarb into 5cm chunks, then cut each lengthwise into 4 to 6 little sticks, depending on the size of the rhubarb.
  15. Put the sugar and water into a saucepan. Bring to the boil and add the sticks of rhubarb.
  16. Gently simmer for 20 minutes, the syrup will have thickened and the rhubarb will become transluscent.
  17. To finish the dish, mix the same weight of lemon curd and mascarpone together (about 200g of each for 12 tartlets).
  18. Spoon into the tartlet cases and arrange the sticks of confit rhubarb on top.
  19. You can also use fresh raspberries instead of rhubarb.


Kiwi tart

What do you do when you are peckish, have a sweet pastry lying in the fridge and some kiwis that no one will eat? Well, a lovely tart of course ! I love making fresh fruits tarts as they are so easy to make. The only tricky bit is the pastry although it is so easy with Thermomix!

Ingredients

Pâte sucrée

50g sugar
150g plain flour
130g butter, diced
25g whipping cream
2 egg yolks
A pinch of salt

Crème pâtissière

500g milk
100g sugar
40g corn flour
2 eggs
2 egg yolks
1 tsp vanilla extract

4 or 5 kiwis, peeled and sliced
Jam for the glaze

Method

  1. To make the pastry, put the sugar in the TM bowl and grind 10 sec/speed 9.
  2. Add all the other ingredients except the flour and mix 20 sec/speed 4.
  3. Add the flour and turbo pulse briefly a few times until JUST combined. Turn out and chill the pastry wrapped in cling film for 30 to 40 minutes in the fridge before rolling out.
  4. To make the crème pâtissière, put all the ingredients in the TM bowl and cook 7 min/90C/speed 4.
  5. Pour out in a bowl with a piece of cling film making contact with the surface to avoid a skin forming. Set aside until ready to fill the tart.
  6. When the pastry dough is chilled, take it out of the fridge and roll it out so it is bigger than the tin (one trick is to put a piece of cling film on the dough that is big enough to cover the rolled dough, then roll it with the rolling pin: the cling film will stop the dough from sticking to the rolling pin). Butter and flour the tin so it doesn’t stick.
  7. Transfer gently the dough into the tart tin and place a piece of greeseproof paper on the pastry and fill the tin with dried beans.
  8. Chill the dough for another 15 minutes.
  9. Meanwhile, preheat the oven at 180C (fan oven 170C).
  10. Bake the pastry for 15 minutes, then remove the greeseproof paper and if the center of the dough is still raw, bake it again for 5 minutes longer.
  11. Let the pastry cool (you can trim the edges of the pastry with a sharp knife), then pour the crème pâtissière on top, spreading it evenly and then add slices of kiwis (or any other fruits you like).
  12. To glaze, heat 3 tablespoons of any jam that goes well with the fruit and when hot and liquid, brush it over he fruits.
  13. Serve cold.

Galette des rois aux biscuits de Reims

January is the period when French people eat the traditional galette. This galette is usually made of a puff pastry filled with a frangipane: a mixture of crème pâtissière and ground almonds. We place a “fève” in the filling (a religious character made of ceramic) and when serving it to the guests, a child sitting under the table must tell the name of the person a slice shall be served to (to avoid cheating). Who gets the fève is then named King or Queen and has to wear a golden paper crown. This tradition is usually celebrated on the first Sunday of January and is meant to remind people of the 3 kings who visited Jesus after his birth.

As I said, it is usually made of a frangipane but a lot of variations exist and the galette I will talk about today is one of them. The filling is made using ground almonds, raspberries and “Biscuits roses de Reims”, which are little sponge cakes, colored in pink and are often used to make charlottes or tiramisu. I said they are pink but due to a silly mistake (I confused the yellow coloring for red, duh!), I ended up with orange ones… It doesn’t affect the taste but it just doesn’t have that girlie look as it was supposed to.

(Source: Mamiedith from the Supertoinette forum)

Ingredients

600g puff pastry

Biscuits de Reims

2 eggs
100g sugar
1tsp vanilla extract
Red coloring
96g flour
Icing sugar

Galette’s filling

120g Biscuits de Reims
60g icing sugar
120g butter
90g ground almonds
3 eggs
15g berry liquor
15g corn flour
100g frozen raspberries

Method

  1. First, make the biscuits de Reims: put the eggs, vanilla and red coloring in the TM bowl. Add the butterfly whisk and  mix10 min/37C/speed 4
  2. The mixture should have doubled in volume. Add the flour and mix 10 sec/speed 2. If the flour is not all mixed in, stir manually with the spatula as we don’t want to overwork the batter.
  3. Pour into a 20cm square or 23x17cm rectangle tin, lined with baking parchment and buttered (or a silicone mould). The batter shouldn’t be more than 1cm thick. Leave to rest for an hour. Start pre-heating the oven at 180C, 15 min before this time is up.
  4. Bake in the oven for 15 min (check that the top is not getting colored, bring down the temperature to 170C is it does).
  5. Let the sponge cool down, dust with icing sugar and cut into 10x3cm rectangles. They keep well in an airtight container.
  6. Now, make the puff pastry as per recipe (you will need to allow 2 hours before you can use it for the galette as it needs to be cold enough). Also, if you want to use the traditional method of rolling and folding in thirds, all the better as it will get more layers and rise better and when cooked.
  7. For the filling, add the 120g of pink biscuits into the TM bowl and mix a few seconds speed 8 until crumbled.
  8. Add the icing sugar, ground almonds, corn flour, butter cut into chunks, berry liquor and eggs and mix 20 sec/speed 4.
  9. Tip out and reserve in the fridge.
  10. Cut your puff pastry in 2 and roll one half into about 28cm wide circle and the second into a 26cm wide circle (I don’t know you but I can’t roll my pastry into perfect circles so I roll them bigger and use a plate or a pastry ring of the right size to cut them to the right shape).
  11. Put the 26cm wide dough into a baking tray lined with either baking parchment or silicone sheet.
  12. Spread the filling on it but leave 1 cm free at the edge.
  13. Brush the 1 cm of exposed dough with an eggwash (an egg beaten) and put in the fève if you have one (see pictures).
  14. Scater the frozen raspberries on top, then put the second circle of pastry on top, sealing well the edges. Using the back of a round tip knife, make little lines outward on the 1 cm egde of the galette. Make sure you don’t cut through the dough, just leave a mark.
  15. Brush more eggwash on the pastry but be careful not to brush around the edges as if the eggwash falls down the side of the pastry, it won’t rise.
  16. Using the same round tip knife, make parallel lines (again don’t cut through the dough), then another set of lines at an angle so it forms diamond shapes.
  17. Last but not least, make 3 or 4 little whole with a pointy knike on the top pastry to let the steam out when cooking.
  18. Now place the baking tray on the fridge for 1 hour before baking.
  19. Preheat the oven at 180C
  20. Cook the galette for 40 minutes but make sure you don’t open the oven for the first 20-25 min!
  21. If you have a lot of puff pastry trims, you can make a quick apetizer. Just cut them in thin rectangle, twist them while holding both ends, brush with eggwash and sprinkle with grated cheese. Also, you can use a bigger rectangle of  pastry and spread some lovely sundried tomato tapenade for example and roll. brush with eggwash and cook in a hot oven (180C) for about 10 to 15 minutes.

Bouchées á la reine (Vols au vent)

I had never made vols au vent cases until I read a post from Helene of Superkitchenmachine where she explains all the step-by-steps to achieve those delicious puff pastries. Up to then, I was buying them from France so when they ran out (which happened pretty quickly),  I had to wait for my next trip home to get my hands on those beauties. Now, I can tell that I shall never have to wait to eat these again! Thank you Helene for sharing this recipe and giving me the motivation I needed to attempt to make vols au vent from scratch!

(Source: Superkitchenmachine)

Ingredients

Puffs

90g ice cubes
180g frozen unsalted butter (cut into 1cm chunks and freeze at least 24 hours)
200g flour
1/2 tsp salt
2 tbsp water

Filling

It’s up to your imagination really but we like it with Bechamel, ham, mushrooms, cheese and cooked chicken.

Method

  1. Put the ice cubes, butter, flour, and salt in the TM bowl and mix 7 sec, speed 7.
  2. Mix 5 sec, reverse, speed 5.
  3. Lock the lid and knead for 3 min while adding the water through the hole. The dough should look like beads at this stage.
  4. Tip out the dough onto a piece of cling film and bring it all together as quickly as possible. Wrap in the cling film and leave in the fridge for 1 hour.
  5. Preheat the oven to 200C.
  6. Put the dough between 2 pieces of cling film (or on the floured worktop)
  7. Working quickly, roll out the dough into a rectangle shape about 5mm thick.
  8. Fold the top third towards the middle and the bottom third on top of the folded dough. Turn the folded dough 90 degrees to the right (or the left but keep turning the same way at each folding step).
  9. Repeat step 6 and 7 at least 3 or 4 times (this will create the layers on the puff pastry).
  10. If the dough gets too hot and sticky during the folding steps, put it back to the fridge for 20 minutes or in the freezer for 10 minutes.
  11. Roll one last time to a rectangle of 1 cm thick.
  12. Using a dough cutter, cut out circles into the dough.
  13. Either use a smaller cutter or a sharp knife to cut out the “hat” but careful not to cut through the dough (note that if you want bigger vols au vent, you put 2 circles of dough on top of each other, in that case, only cut out the hat on the top circle).
  14. Brush the dough with milk or egg wash (1 egg beaten with 2 tbsp of milk).
  15. Bake in the oven for 30 minutes (more for bigger vols au vent) or until they are golden and crispy.
  16. Let them cool down a little before cutting out the hats and stuff with the filling of your choice. I usually put them back to a cooler oven (about 150C) for 10 to 15 minutes to heat the filling.