Alumettes and Petites Parisiennes

They say practise makes perfect. Or at least, better. Puff pastry the second time round was way better. There are few more pointers to keep in mind:
1. Try keeping the edges as straight as possible. This can be done by marking the edges with the rolling pin pressed down hard before rolling the dough out.
2. Make sure the rolling is even. Run fingers over the two edges to check for thickness consistency.
3. Fleurer, fleurer, fleurer. Over and under. You can’t sprinkle flour often enough. It halts any risk of butter seeping out or the dough sticking to the surface which can cause tears in the dough.
4. Flip over, swap the sides around, keep the dough moving around the work surface so that any one side doesn’t get over-worked.
5. Never let puff pastry go to waste. Make whatever you fancy, however you fancy. Vanilla sugar, cinnamon, whatever. Twisties, curlies, swirlies. Anything. Just don’t waste it.


Petites Parisiennes

Pigs ears


1 portion puff pastry (follow recipe for Millefeuilles)
Sauce Mornay (follow recipe for Oeufs Farcis a la Chimay)

1. Roll out the pastry dough to size 24cm by 42cm.
2. Cut out a 24cmx24cm square. Reserve the remaining.
3. Trim the edges so they are straight. Slice into two 24cmx12cm strips. Flip over (so that the edges expand out straight and not slanted). Lightly mark 5 even rectangular sections along the strip. Brush lightly with water.
4. Fill the sauce mornay into a piping bag with a number 10 nozzle. Pipe fat lines of sauce into the centre along each section.
5. Lay over the other strip of dough and gently press down around the sauce to make little packets and seal the edges.
6. Cut the five alumettes. Pinch the sides with the back of a paring knife to seal the edges. Poke 3 holes on the top to let steam out when cooking. Brush with egg yolk and cream wash. Let rest for 10 minutes. Brush once again with egg wash and bake at 180C for 20 minutes.

Petits Parisiennes

250g veal
250g pork mince
Bunch of tarragon
Bunch of parsley
2 eggs
French 4 spice
Piment d’espelette
Salt, Pepper

1. Mince together the veal and the pork mince. Mix well.
2. Add in finely chopped herbs, spices, salt and pepper.
3. Crack in 2 whole eggs and mix all well.
4. Fry a little amount to check the seasoning. Adjust to taste.
5. Slice the remaining pastry dough into two strips, one 10cmx24cm and one 8cmx24cm.
6. Using 2 pastry cutter circles, one 10cm and the other 8cm, cut out 4 circles from each strip (10cm circle on the 10cm strip, 8cm circle on the 8cm strip). Flip over the circles and lightly brush with water.
7. Place golf sized balls of meat mixture into the middle of the 8cm dough discs and lay the 10cm dough disc over, sealing in the meat mixture gently. Seal the sides by pinching with back of knife. Brush with egg wash.
8. Poke holes or make Xs on the top for steam to escape while cooking. Re-coat with egg wash.
9. Bake at 180C for 20 mins.


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