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 SAVORY

 SWEET

  VARIATIONS

 Crab Rissoles

 1000_Feuilles

 Puff_Pastry

  Apple Tatin Chausson / Turnover
 Duck_Tarte_Landaise

 Berry Napoleon

 
 Mackerel_Pissaladière Kiwi Tart Pithiviers
 Pork Roast Dartois  Pear Tart  
 Pigs in a Blanket Pineapple Jalousie 
 Roquefort_Napoleon Tatin 
 POT PIES

- Beef Short Ribs 

- Chicken Red Wine

- Veal Blanquette 

  
 
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  PUFF PASTRY

           or  Pâte Feuilletée

                 or  MILLE (1000) FEUILLES

   Puff pastry is the basic foundation for many sweets and savories.
   It may take a little time to master but the lovely feathery layered butter dough that is the end result is worth the effort.
   The advantage to learning the fundamental method is that you can make a batch and freeze some to keep on hand.
   When you wish to serve some delicious hors d’oeuvres or appetizers, or when fresh fruits in season beckon, you will be ready to envelope them in this beautiful pastry crust.

·         1 kg. all-purpose flour

·         25 gm. salt

·         225 gm butter , chilled

·         1/2 liter very cold water

·         2 lbs. butter. chilled

1.       Put flour and salt together in a medium size bowl.

2.       Break or cut 225 gm of butter into small pieces and with your hands work them into the flour until flour is crumbly.

3.       Add the water very cold water and mix the dough.

4.       Knead lightly to incorporate the ingredients but do not overwork.

5.       Allow dough to rest for ten minutes.

6.       Lightly flour a surface and with a rolling pin and roll out dough to about 10”.

7.       Form the remaining butter into a block about 8” square.

8.       Place a block of butter in the center of the dough with enough dough on all sides to cover over the butter.

9.       Encase the butter with the dough.

10.   Using the rolling pin, work the dough in a back and forth motion until you have a rectangle about 8” x 24”

11.   With the long side of the dough rectangle stretched out in front of you, you are going to fold the dough in thirds. Carefully lift the top end of the long side of the dough and fold it towards you, overlapping the center portion of the dough.

12.   Fold the bottom end of the dough over the upper two. This is called a turn.

13.   Let the dough relax.

14.   Turn the dough so that the open end is to your left or your right.

15.   Roll out the dough again in front of you, keeping the rectangular shape.

16.   Fold the top third over the center and then the bottom third over the center. This is a second turn.

17.   Let the dough rest 15 minutes.

18.   Repeat the same process of folding and rolling two more times, allowing the dough to rest each time. Essentially, you are incorporating the butter into the dough so that when it is baked, the dough will consist of airy, buttery layers.

   This completes the dough preparation. It is at this point that you would freeze a portion of the dough not being used.

 
 
   
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