Archive for January, 2009

From Classic Puff Pastry (Pate Feuilletée) to Tarte Tatin


The first time I laid eyes ( mind my language 😉 ) on this KBB’s challenge recipe, host this month by Mae dan Rachmah, I knew right away that I would make Tarte Tatin, because the title of the recipe is ” classic” puff pastry, the word classic made me thought thatI need to make something classic also out of it, so then  tarte tatin it  was.

This is my second encounter with making  Vienesse , but the result of this recipe is superb, very crunchy pastry, soft  and of course delicious 🙂

The recipe I used for the Tarte Tatin, you can find it in Nigella Lawson’s book, How to be a domestic goddess.



Classic Puff Pastry (Pate Feuilletée)

From King Arthur flour’s web  



  • 1 pound (4 cups)  All-Purpose Flour OR 3 cups  All-Purpose Flour and 1 cup pastry flour OR 3 1/2 cups  All-Purpose Flour and 1/2 cup cornstarch
  • 1 pound (4 sticks) unsalted butter, 1/2 stick chilled, the rest at room temperature
  • 1 to 2 teaspoons salt (1 for sweet pastry, 2 for savory)
  • 1 1/4 cups cold water (use more if necessary, a tablespoon at a time); you can also substitute 1 tablespoon of lemon juice for 1 of water if you wish to further temper the gluten in the flour


Making the Dough: Measure the flour into a mixing bowl. Remove 1/2 cup and set it aside in another bowl.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time, until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2 or 3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Preparing the Butter: Take the remainder of the butter and the reserved flour and mix the two together until they’re well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won’t decide to “flow.”

Rolling & Folding: Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don’t have to be obsessive about the dimensions but be pretty close.

Put the butter square in the center of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. (Make sure everything is still completely, but lightly, floured.) Begin rolling the dough from the center, away from and towards you, into a larger rectangle 20 inches long and 10 inches wide.

As you work, keep the dough, the table and the rolling pin well dusted with flour. Although the dough will absorb some of the flour, it is relatively soft to begin with so the dusting flour isn’t enough to worry about.

Turn the dough over from time to time. As you roll you tend to expand the top layers more than the bottom. By turning it, you’ll even it out.

When the dough is the right size, fold the bottom third of the dough up to the center and the top third over (like a business letter) and turn the dough package 1/4 turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins to feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes to chill and relax.)

If you’ve successfully rolled it out and folded it twice, you’ve completed two turns. Classic puff pastry gets six. Continue refrigerating it after each two turns (or more often if necessary) until all six turns are completed.

Make a checklist somewhere so you know how many turns or layers you’ve made. Bakers commonly put fingerprints in a corner of the pastry to indicate the numbers of turns. If you try this, be careful you don’t break through with your fingernails, since the layers are very thin.

An alternate way of rolling and folding, which is both more and less demanding, is to make a turn every 15 minutes. This means that you will have to be more attentive to the dough, but the dough, because it has a chance to rest after each turn, will be nice and relaxed for the next rolling.

The Big Chill: When all six turns are done, put the dough in the refrigerator for at least an hour (and preferably overnight) before shaping. Like other pastry doughs, you can freeze puff pastry in a non-self-defrosting freezer for up to a year if it’s well wrapped. It can also be frozen at any time during the rolling, folding, turning process. Defrost it thoroughly before you use it, but just make sure it doesn’t get too soft.




Green Tea/ Matcha Tuiles


Last month I was absent for the DB’s ” show” because mine having holiday. Now, though I’m quite busy adjusting my life back on track and   loosing the holiday mood 🙂 , I couldn’t miss it, this month challenge is brought to us by Karen aka Baking Soda at Bake My Day!  (from the Netherlands) and Zorra aka Kochtopf at   1x umrühren bitte.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

It’s exactly like what they said UBBER CUTE!!! 😉

I know, maybe green tea flavor is almost passe in the culinary world, but I’m still crazy about it and coming back from Asia, I couldn’t just get enough of it.

To pair it, I just  picked the typical simplicious strawberry and cream with honey.

Btw, I make the mold by my self, cutting the plastic film took longer than the actual making of the tuiles, but anything for DB 😉


Savory tuile/cornet recipe

 From Thomas Keller “the French Laundry Cookbook”

 1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour

1 tablespoon plus 1 teaspoon sugar

 1 teaspoon kosher salt (= 2/3 teaspoon table salt)**

 8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch

 2 large egg whites, cold

2 tablespoons black sesame seeds   2 tbs green tea powder

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.


Mini Pandan Chocolate Chips Muffin


Hello everybody… yes… I’m back again, back with new flavor… not new to the world but new in my pantry 😉 PANDAN, a sweet soft aromatic Asian scent with lovely green colour.

I bought also a new mini muffins pan (isn’t that just neat?)… so new flavor , new pan, but a simple recipe … muffin, and the chocolate chips are just  inevitable extras  😛


Muffin Recipe

from Betty Crocker Cookbook: Everything You Need to Know to Cook Today


2 cups Flour
¼ cup Sugar
2 tablespoons Sugar
2 teaspoons Baking powder
½ teaspoon Salt
1 Egg; beaten
¾ cup Milk
⅓ cup Cooking oil 

1 teaspoon pandan flavor

3 tablespoons chocolate chips


Preheat oven to 400 degrees. In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add pandan flavor and chocolate chips, stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm.