Rest dough for one more hour in the fridge

General — July 24, 2010 at 10:17

Rest dough for one more hour in the fridge.CREME ANGLAISEThis basic sweet sauce is served with a variety of desserts. Again turn the pastry through 90 degrees (in the same direction as before). Two turns have now been completed.6 Cover and rest in the fridge for an hour.7 Roll out again twice in a rectangle, fold and turn as in steps 4 and 5 Four turns have now been completed Rest the dough again in the fridge for another hour Repeat stages 4 and 5 again Six turns have been completed. This constitutes a “turn”.5 Ensuring the rolling pin is at right-angles to the folds, roll out again to a rectangle the same size as before, and fold in three again as before. Make a well in the middle and put into this the salt, 60g/214oz of the butter, the water and vinegar Mix and knead until dough is smooth and elastic.

Mould into a ball and score a cross with a knife across the top. Cover with a cloth and leave to rest in a cool place for an hour.2 On a lightly floured surface, roll dough into a sheet 20cm/8in square, rolling the tails of the cross more thinly than the centre.3 Place remaining butter in a block in the centre of the dough. Bring up the four corners of pastry over the butter to make an envelope.4 Roll this out into a rectangle 25cm x 15cm/ 10in x 6in and fold in three Turn through 90 degrees. It is mainly used for desserts, but it is good as a wrapping for skate.Makes about 1.1kg/2121b450g/1lb strong plain flour, sieved1 teaspoon salt450g/1lb unsalted butter, softened slightly180ml/612fl oz water2 teaspoons white wine vinegar1 Sieve the flour into a circular mound. Leave to cool.Chef’s note: blackberries can be substituted for the raspberries. They need less water 25ml/1fl oz instead of 100ml/312fl oz and you use creme de cassis instead of Framboise.PUFF PASTRYThis pastry will keep for a day or two in the fridge, and freezes well.

Dissolve the cornflour in the Framboise, and add this to the reduced puree. Stir and cook together until thickened, then remove from the heat.Mix the sugar and water together in a separate pan, and boil up to 121C/250F Add to the raspberry mixture, mix in well. The puree is made simply by blending 300g/11oz raspberries with 100g/4oz caster sugar and sieving. Frozen raspberries are moister, and cheaper, than fresh ones.Makes about 400ml/14fl oz1 quantity raspberry puree, sieved15g/12oz cornflour25ml/1fl oz Framboise (raspberry eau de vie)100g/4oz caster sugar100ml/312fl oz waterPut the raspberry puree in a pan and simmer very gently to reduce it by half. Make it a couple of days in advance if you like.Serves 460g/214oz caster sugar125g/4fl oz double creamMelt the sugar gently in a heavy-based pan, then cook to a dark caramel.

Add the cream carefully, as the hot caramel will make it boil and spit and stir to a sauce consistency.RASPBERRY REDUCTIONThis is the basis for the raspberry souffle on page 53. Store in airtight containers.CARAMEL SAUCEThis sauce is wonderful with an apple tart, or just with vanilla ice- cream. Cream the butter and the sugar together until they are white and creamy, then add the egg whites, breaking them in one at a time. Finally, fold in the flour.Spoon a few tablespoons of the mixture on to the tray(s) and spread out in thin circles Don’t let them touch.