Tag Archives: Puff Pastry

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.

 

Fish Pie

Want a yummy, tasty fish pie recipe that can be made in advance and almost entirely in the Thermomix? Well, you’re lucky because that’s exactly what I’m proposing you today.

First, the sauce is quickly cooked with Thermomix and the addition of cider adds a great, almost sweet, flavour to the dish. Next, the fish doesn’t even need to be pre-cooked, leaving it to rest in the cooked sauce is enough. Finally, the quick puff pastry makes the crispy, fluffy and buttery topping that adds texture to the whole pie. Yummy I told you!

Fish Pie_001

Source: Delicious magazine

Ingredients
Serves 6 to 8

300g quick puff pastry
1 egg for the eggwash

Sauce:
50g butter
50g flour
300g cream
200g dry cider
1 tsp sea salt and pepper to taste

Filling:
250g fresh or frozen prawns
150g fresh haddock fillet, skinned and cut into large pieces
400g smoked haddock fillet, skinned and cut into large pieces
50g frozen peas (I didn’t use any)
1 bunch spring onion
Large handful of fresh parsley

Method

  1. The day before or in the morning for an evening dinner, prepare the sauce and filling: place the spring onions and parsley in the TM bowl and chop 3 sec/speed 5. Tip out and reserve.
  2. Place the butter, flour, cream and cider, salt and pepper into the TM bowl and cook for 8 min/90C/speed 4.
  3. Meanwhile, skin and cut the fish into chunks.
  4. When the sauce is cooked, pour into a 23x23cm pie dish and add the fish, prawns, parsley and spring onions. Stir with a spatula and leave to cool completely at room temperature.
  5. Roll the puff pastry dough so it is bigger than the dish. Brush the edges of the pie dish with water and place the pastry over the dish (it should be completely cold at this stage otherwise it will start melting the butter in the pastry). Press the edges down to seal. Cut off the excess pastry with a knife and use the trimmings to cut out shapes for decoration.
  6. Cover with cling film and refrigerate for at least 3 hours. You can also wrap in tin foil and freeze if you want to prepare this days in advance. Just defrost completely overnight before baking. This step is important if you don’t want your pastry to shrink while cooking so it needs to be very cold.
  7. Preheat the oven at 200C.
  8. Make the eggwash by beating the egg with a little bit of milk and brush over the pastry. Make a couple of slits in the pastry to let the steam escape.
  9. Bake for 30 to 35 minutes until golden.

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 fine aux pommes

Recently, Madame Thermomix from Why is there air was talking about her mum’s apple pie and how to her, it was simply the best in the world. In my case, my dad’s apple tarte was equally the best in the world for us and we were always anticipating his tarts with great excitement when we could smell the delicious sweet vanilla and apple fragrances coming out of the oven while it was cooking.

Ingredients

For 4 people

3 or 4 Granny Smith apples (or any apple you like but it should keep its shape after cooking)
1 puff pastry
4 tbsp sugar (white or brown, as you like)
20g butter
Vanilla extract or vanilla sugar
A few drops of lemon juice
Apple jelly or apricot jam to glaze

Method

  1. Butter and lightly flour a tart tin.
  2. Roll the puff pastry and place in the tin. Remove excess pastry and refrigerate for 10 minutes (this will stop the pastry from shrinking when cooking).
  3. Peel and core the apples and place them in a bowl of cold water with a splash of lemon juice to stop them from browning.
  4. Take out the pastry from the fridge and preheat the oven at 200C (fan assisted ovens) or 220C (for conventional ovens).
  5. Turn the sugar into icing sugar in the Thermomix for 20 sec/speed 10.
  6. Melt the butter gently on the stove and add the sugar and vanilla flavour.
  7. Use a mandoline or a knife to cut thin slices of apples. Place them neatly on the pastry.
  8. One the whole tart tin is filled with one layer of apples, brush them with the butter mixture then continues layering the apples slices. After each layer, brush with butter & sugar and so on.
  9. Bake for 20 to 25 minutes. Check that the apples are not caramelising too much, if they do, place a piece of foil on top.
  10. Glaze with apple jelly or apricot jam reheated in a pan for easy spreading.
  11. Serve warm with a scoop of vanilla ice cream. Yum!

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.

Camembert & Apple tartlets / Goat’s cheese and plum tartlets

These are delicious served on a bed of salad leaves, they would make a very smart starter for a dinner party. In season, you can replace the apple slices with fresh figs. Just place 1 or 2 quarters of fresh figs on the camembert and cook in the oven. Yummy!

Ingredients

350g puff pastry

For the Camembert tartlets

150g Camembert cheese
1 apple (Granny Smith or Golden delicious)
1 tbsp dark Muscovado sugar
1 tbsp apple cider vinegar

For the Goat’s cheese tartlets
1 log of fresh goat’s cheese
Plum Chutney
A sprig of thyme

  1. Preheat the oven to 200C.
  2. Roll out the puff pastry and cut out rounds to fit your tartlet tins. Butter and flour the tins and fit the pastry into each one.
  3. Step 3

    Prick the pastry with a fork, line with baking paper and fill the paper with baking beans or rice and blind bake for 15 minutes.

  4. Camembert filling:
    1. Peel and core the apple. Slice it not too thinly (2 or 3 mm thick).
    2. Heat a good knob of butter in a frying pan and add the sugar and vinegar. Mix well until the sugar is dissolved.
    3. Step 4.C

    4. When it starts caramelising, place carefully the apple slices in the pan, trying to fit them all side by side. Cook 3 or 4 minutes each side on a medium heat until they are golden brown.
    5. Take the tartlet shells out of the oven and discard the beans and baking paper. Cut pieces of Camembert and place at the center of each tartlet.
    6. Carefully lift 2 or 3 caramelised apple slices and place on top of the Camembert.
  5. Goat’s cheese filling:
    1. Place a good teaspoon of chutney in each tartlet
    2. Slice the goat’s cheese log (about 1 or 2 cm thick) and place at the center of the pastry. Sprinkle with thyme leaves for decoration (pine nuts would also work well).
  6. Step 6 - tartlets before cooking

    Bake in the oven for a further 10 minutes at 200C and serve hot on a bed of salad leaves with a cider vinegar and olive dressing.

Quick puff pastry

Puff pastry is not that difficult to make and tastes much nicer than the bought version. The proportions in this recipe make enough for a big tart. You can easily double them and freeze the rest wrapped well in cling film and packed in a freezer bag.

(Source Fast and Easy Cooking)

Ingredients

150g plain flour
150g butter diced and put in the freezer for at least 10 minutes
75g chilled water
pinch of salt

  1. Mix all the ingredients 15 sec, speed 6
  2. Mix 10 sec, speed 2, reverse blade direction and turn out the pastry onto clingfilm. Wrap and chill in the fridge for 1 hour or in the freezer for 20 minutes until firm but not frozen
  3. Roll the chilled dough into a snake shape on a floured surface (step 1)
  4. Then roll the snake onto itself to form a snail (step 2)
  5. Roll the snail (standing as in step 2) to flatten it. This will form the layers we need in the puff pastry.
  6. Roll into a rectangle (add flour if the dough becomes sticky)  and fold in 3 (step 3). Wrap in cling film and reserve in the fridge until ready to use.

Step 1

Step 2

Step 3