Feeds:
Posts
Comments

Archive for September, 2009

Vols-au-Vent

Vols-au-Vent filled with coconut pastry cream and passionfruit mousse

Vols-au-Vent filled with coconut pastry cream and passionfruit mousse

Puff Pastry.  mmm… This was my first challenge since joining The Daring Bakers . I admit I have never made my own puff pastry, why would I when I could just go buy some frozen at the market? Well, now I have a whole different view on the matter. While I was admittedly overwhelmed with this project, I was also overly excited (I have been puff pastry crazy the past month) .The self-satisfaction when those delicate, flaky, mile high shells come out of the oven is indescribable and the possibilities, endless.

The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon.

She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. Thank you Steph!

Prep Times:

-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)

-about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete

Michel Richard’s Puff Pastry Dough

From: Baking with Julia by Dorie Greenspan

Yield: 2-1/2 pounds dough

This recipe makes more than you will need for the quantity of vols-au-vent stated above. While you are encouraged to make the full recipe of puff pastry, as extra dough freezes well, you can cut the recipe in half successfully if you’d rather not have much leftover.

There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book. http://video.pbs.org/video/1174110297/search/Pastry

Ingredients:

2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour

1-1/4 cups (5.0 oz/ 142 g) cake flour

1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)

1-1/4 cups (10 fl oz/ 300 ml) ice water

1 pound (16 oz/ 454 g) very cold unsalted butter

plus extra flour for dusting work surface

Mixing the Dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.) Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.IMG_3774

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporating the Butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square.

IMG_3775IMG_3778IMG_3776

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the Turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

this is at 4 turns- back in the fridge for now...

this is at 4 turns- back in the fridge for now...

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Forming and Baking the Vols-au-Vent

Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent

Using a knife or metal bench scraper, divide your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage.

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.Dock (prick)the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.IMG_3781

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF . (You could also cover and refrigerate them for a few hours at this point-or- freeze them on the baking sheet and then put into a ziploc bag. Do not defrost before baking)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF , and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve

Filled with mixed seafood in a white wine cream sauce

Filled with mixed seafood in a white wine cream sauce

Filled with fig ginger jam, blue cheese and toasted walnuts
Filled with fig ginger jam, blue cheese and toasted walnuts

You can use just about anything to fill these with. Try sauted wild mushrooms, brie cheese with raspberry jam, cold crab or tuna salad, scrambled eggs with a drizzle of truffle oil, a scoop of your favorite ice cream, or just whipped cream. You can make them small for appetizers, slightly larger for a first course or dessert, or even a giant one filled with your favorite stew.  Have fun!

Advertisements

Read Full Post »

Coconut Raspberry Cupcakes

Oh Sweet Cupcakes

Oh Sweet Cupcakes

I made these cupcakes the other day for an interview with a lovely girl named Shelly from the Calgary Herald. She is writing a story about the Calgary Sugarcraft Guild and we used some of these to decorate on.  These tasted so good that I knew I had to post the recipe. I covered mine with a thin coat of buttercream and a layer of fondant, but they would be delicious with a cream cheese frosting or even plain with a cup of tea. This recipe  makes 12 cupcakes.

Coconut Raspberry Cupcakes

1/2 C (125 g)  butter, room temp
1 C (220 g)  sugar
3 eggs
1 tsp vanilla
3/4 C (110 g)  all purpose flour
1 tsp baking powder
1/2 C  (40 g) dessicated coconut (unsweetened)
1/3 C (80 g) sour cream
1 C (150 g) frozen raspberries

Preheat the oven to 350 degrees and line a 12 hole cupcake pan with paper cases.

Beat butter, sugar ,vanilla and eggs together until light and fluffy, around 5 minutes.
Stir in sifted flour, coconut,sour cream and frozen raspberries.
Divide mixture among the cases and lightly smooth the surface.
Bake 35-40 minutes or until a tester comes out clean. (What I mean by this is that you insert a toothpick or a knifetip into the cake and when removed it should be clean.) Cool on wire rack until ready to use.

Read Full Post »

%d bloggers like this: