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Reverse Puff Pastry and Party Dips

Fri, Feb 1, 2008

Cooking, Culinary School, Recipes

So, last night we made, or at least began making, reverse puff pastry.

Unlike regular puff pastry where butter is enclosed in dough, reverse puff pastry encloses dough in butter.  As the name implies it is reverse of the regular way.  Oddly enough it worked quite well though the first three turns (I have two to complete next Wednesday) despite the very warm room in which I worked.

Are you asking yourself how it works?  Well, if so, you’re in luck!

Reverse Puff Pastry

Butter Block:
190 gr soft butter
75 gr flour

Dough:
175 gr flour
7 gr. salt
60 gr melted butter
70 ml water

First, you mix the first quantity of butter and flour together in a large mixer with the paddle attachment.  Mix until it is well combined.  Take this mixture and roll it between two sheets of parchment, as square as you can manage, until it is 3/4 of an inch thick.  Rest in the fridge.

Next, combine the second quantity of flour with the salt, water and melted butter using the dough hook.  Rest for 30 minutes in the fridge. 

After it has rested roll it till it is a little under half the size of the butter.  You will need to leave a border around the outside so you can fully enclose the dough in butter.  Use the parchment paper to help you enclose the package.  Removing the paper can be a trial, but just do the  best you can and repair any holes in the butter.

Allow this to rest in the fridge (this will become a trend if you had not already deduced that for yourself) until the butter is firm but not hard.

Roll out the packet until it is three times as long as it is wide.  Give the dough a three fold.  Rest for 15 to 20 minutes in the fridge and repeat this process 4 more times (for a total of 5 turns)

Apple Turnovers with Blitz Puff Pastry 

Roll out and make up as desired!


Since the Superbowl is this weekend I thought to post a recipe that you could use for a party, or to just munch on while watching the big game.  So, with that in mind, here are some yummy dips that will please a party or satisfy the munchies!

Queso Blanco    Serves 4-6

1 cup cheese (Monterrey Jack, Asadero or Chihuahua) shredded fine
4 ounces green chiles
1/4 cup Half & Half
2 tablespoons onion, grated
2 teaspoons ground cumin
1/2 teaspoon salt
1 jalapeno or serrano pepper, minced (optional)
1 tablespoon fresh cilantro, minced (optional)

Combine all the ingredients in a double boiler and heat until melted and well combined. 

Spiced Bean Dip   Serves 6-8

2 tablespoons canola oil 
1 large onion, quartered
3 cloves garlic, grated
1 can vegetarian refried beans
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and pepper
1 juice of one lime

In a food processor combine the onion and garlic.  Process until it is almost a paste.  Place a pan over medium heat and add the oil.  Cook the onion and garlic until soft and golden.

Add the beans, tomato paste and spices.  Cook until warmed though.

Add the lime juice to the mixture. Take the pan off the heat and put in a serving bowl. 

 

© 2008 – 2009, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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