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!!