Text 24882, 136 rader
Skriven 2012-05-16 16:35:00 av DAVE DRUM (1:123/140)
Ärende: Saint Honore Cake - Pt 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pate Feuillete - Puff Pastry
 Categories: Pastry
      Yield: 2 1/2 pounds

      3 c  All-purpose flour; + more
           - for work surface (420 gr)
    3/4 c  Cake flour (105 gr)
  1 1/2 ts Salt (7 gr)
      4 tb Unsalted butter; in 1/2"
           - pieces, and well chilled
           - (60 gr)
  1 1/4 c  Cold water (295.5 ml)
      1 tb All-purpose flour (14 gr)
  1 3/4 c  Unsalted butter;
           - well-chilled (405 gr)

  Make the dough package: In a large mixing bowl, combine
  both flours with the salt. Scatter butter pieces over the
  flour mixture; using your fingers or a pastry cutter,
  incorporate butter until mixture resembles coarse meal.

  Form a well in center of mixture, and pour the water into
  well. Using your hands, gradually draw flour mixture over
  the water, covering and gathering until mixture is well
  blended and begins to come together. Gently knead mixture
  in the bowl just until it comes together to form a dough,
  about 15 seconds. Pat dough into a rough ball, and turn
  out onto a piece of plastic wrap. Wrap tightly, and place
  in refrigerator to chill 1 hour.

  Make the butter package: Sprinkle 1/2 tablespoon flour on
  a sheet of waxed or parchment paper. Place uncut sticks of
  butter on top, and sprinkle with remaining 1/2 tablespoon
  flour. Top with another sheet of paper; using a rolling
  pin, pound butter to soften and flatten to about 1/2 inch.
  Remove top sheet of paper, and fold butter package in half
  onto itself. Replace top sheet of paper, and pound again
  until butter is about A inch thick. Repeat process two or
  three times, or until butter becomes quite pliable. Using
  your hands, shape butter package into a 6-inch square.
  Wrap well in plastic wrap, and place in refrigerator until
  it is chilled but not hardened, no more than 10 minutes.

  Assemble and roll the dough: Remove dough package from
  refrigerator, and place on a lightly floured work surface.
  Using a rolling pin, gently roll dough into a 9" round.
  Remove butter package from refrigerator, and place it in
  the center of the dough round. Using a paring knife or
  bench scraper, lightly score the dough to outline the
  butter square; remove butter, and set it aside. Starting
  from each side of the center square, gently roll out dough
  with the rolling pin, forming four flaps, each 4" to 5"
  long; do not touch the raised square in the center of the
  dough. Replace butter package on the center square. Fold
  flaps of dough over the butter package so that it is
  completely enclosed. Press with your hands to seal.

  Using the rolling pin, press down on the dough at regular
  intervals, repeating and covering the entire surface area,
  until it is about 1" thick. Gently roll out the dough into
  a large rectangle, about 9" X 20", with one of the short
  sides closest to you. Be careful not to press too hard
  around the edges, and keep the corners even as you roll
  out the dough by squaring them with the side of the
  rolling pin or your hands. Brush off any excess flour.
  Starting at the near end, fold the rectangle in thirds as
  you would a business letter; this completes the first
  single turn. Wrap in plastic wrap; place in refrigerator 45
  to 60 minutes.

  Remove dough from refrigerator, and repeat process in step
  5, giving it five more single turns.Always start with the
  flap opening on the right as if it were a book. Mark the
  dough with your knuckle each time you complete a turn to
  help you keep track. Chill 1 hour between each turn. After
  the sixth and final turn, wrap dough in plastic wrap;
  refrigerate at least 4 hours or overnight before using.

  Makes about 2 1/2 pounds.

  From: Bo Friberg’s books "The Professional Pastry Chef"
  editions 3rd and 4th, and "The Advanced Pastry Chef"

  Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Saint Honore Cream (Rapid Chiboust or Diplomat Cream)
 Categories: Pastry, Desserts, Dairy, Booze
      Yield: 

      1    Envelope unflavored gelatin
           - (7 gr.)
    1/4 c  Cold water (60 ml)
    1/2 c  + 2 tb sugar (130 gr)
    1/2 c  All-purpose flour (70 gr)
    1/4 ts Salt
      5 lg Egg yolks
      2 c  Whole milk (500 ml)
      1 tb Rum
    1/4 c  Whipping cream (57 gr)
      3    Egg whites
        ds Salt

--------------------------CARAMEL-------------------------------
    1/2 c  Sugar (105 gr)

  Soak the gelatin in the 1/4 cup of cold water.

  Put the sugar, flour, and salt into a saucepan and stir
  together with a whisk. Add the yolks and enough milk to
  make a paste. Whisk in the remainder of the milk. Place
  over low heat and stirring constantly, cook until thick.

  Remove from heat and stir in the rum and the gelatin. Stir
  until the gelatin is completely dissolved.Stir in the
  whipping cream. Set the mixing bowl in cold water and stir
  until the cream is cool. Place the egg whites in a clean
  bowl and using clean beaters, whip them with the dash of
  salt. As soon as the whites begin to stiffen, gradually
  add the 1/2 cup of sugar and beat until they are very
  stiff. Fold the egg whites into the cooled cream.

  From: Bo Friberg’s books "The Professional Pastry Chef"
  editions 3rd and 4th, and "The Advanced Pastry Chef"

  Uncle Dirty Dave's Archives

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