"Easy Baking"

Show 69

Mark Ramsdell
Director of Pastry at
L`Academie de Cuisine

Bethesda, Maryland
1-301-986-9490
1-800-664-chef

Rough Puff (Also called Quick
Puff and Rapid Puff)

Ingredients:
1) 1-pound All-Purpose Flour
2)  1 tsp. Salt
3)  12-16 oz. Unsalted Butter
4)  8-9 oz. water with a couple of drops of
      Lemon Juice

Procedure:
1)  Have all ingredients very cold.
2)  Cut into 1" cubes.
3)  Stir salt into flour.  Stir butter cubes into flour.
4)  Stir water into butter-flour mixture until a
      paste is formed.
5)  Roll dough as for classic puff.


Cheese Straws

Ingredients:
1)  1 1/2 pounds Puff Pastry Dough, chilled
2)  1 Egg beaten
3)  1 tbs. water
4)  3-4 tbs. Sesame Seeds, optional
5)  3-4 oz. freshly grated Parmesan Cheese
6)  1 tsp. Paprika, optional

Preparation:
1)  Roll out the puff pastry on a lightly floured
      work surface to a thickness of approximately
      1/4 inch, approximately 1 inch wider or longer
      than the sheet pan.
2)  Make an egg wash and brush the surface of
      the dough.  Sprinkle on half of the sesame
      seeds, cheese, and paprika.
3)  Turn dough over, brush with egg wash, and
      sprinkle with remaining sesame seeds, cheese
      and paprika.
4)  Loosely roll up the pastry like a jelly roll.
      Refrigerate for at least 30 minutes.
5)  Cut into 1/2-inch slices.  Unroll each slice.
6)  Place a sheet of parchment paper on a sheet pan.
      Twist each strip, place on the sheet pan, and
      pinch the ends flat to the edge of the pan.  This
      will prevent the strips from untwisting when
      baked.
7)  Bake at 375 degrees for 15 to 20 minutes.  If the
      straws begin to brown too much, reduce the
      temperature and cover with foil.
8)  Cut into desired length as soon as they are
      removed from the oven.  Allow them to cool
      on a wire rack.
9)  The cheese straws can be prepared ahead of time.
      Shape into a jelly roll and freeze at that state.
      To defrost, remove from freezer and place in a
      refrigerate for 12 hours or overnight before
      cutting, shaping, and baking.

Copyright L'Acadamie de Cuisine 1995


Easy baking!!