Friday, January 23, 2015

4 pastries with 1 dough

Hello Guys! 
Today I will show a fabulous, multifunctional dough, that we can use for dozens of pastries. Both for sweet and salty. 
And what's even better, this is the original recipe that most of the pastry shops use as well. I learnt it in the confectioner school, and the professional name is the"Blundel- dough " 

The pastries that I show here are the mini versions of the original recipes, as I thought these are more edible in small sizes if you are serving them for guests. 

My boyfriend was amazed how quick I could present 4 really different pastries which tasted so good, and they looked nice as well.
 Finally, I could feel proud. :D (You know it's still hard to compete with his mother and grandmother in baking projects... I can thank this to my confectionery studies. :) ) 
Ingredients:
  • for the dough
    • 400 g of flour
    • 100 g of pastry flour (the one with rougher texture)
    • 30 g of margarine/butter
    • 10 g of salt
    • 50 g of powdered sugar
    • 30 g of yeast
    • 2 egg yolks
    • 2,5 dl of milk
    • 270 g of margarine
  • 3 tbsp of cocoa powder
  • 3 tbsp of sugar
  • 1 tbsp of water
  • 1 package of vanilla pudding powder
  • 1 egg yolk
  • 3 dl of milk
  • 3 tbsp of sugar
  • 2 tangerines
  • cheese 
  • 1 egg
  • 3 tbsp of sour creme
  • marjoram
  • grated cheese
  • sesame seed

Preparation:
1. Ok so the dough is not the easiest to make. But if you learn it, it will be your favorite. Firstly activate the yeast in lukewarm milk with a tbsp of sugar.

2. Knead together the flour with the pastry flour, with the smaller portion of the margarine, add the salt, the rest of the sugar, 2 egg yolks, then the activated milky yeast, and work them together to get a nice dough ball.

3. When it's ready cut an X on the top, and let it rest for about 20 minutes. 

4. Then grab the dough on the sides of the X, and pull them further to have an + shape. Roll these corners out.

5. Then place the big portion of the margarine in the middle. And wrap it with the dough corners 1 by 1.
6. Then place the dough to the fridge for about 20 minutes.

7. Then roll it out, and make a simple folding, which means to fold 1/3 of the dough into the middle, and the other 1/3 on the other side as well, so the dough will have 3 layers. 

8. Then roll it out again. Then make a double folding, which means to fold the two 1/4 parts into the middle, then fold them on each other so it will have 4 layers. Then leave it rest for again 20 minutes in the fridge.


9. After that repeat the simple then the double folding, and roll it out again.
10. Now we can use the pastry.
11. As I used it for 4 different pastries, I cutted it to 4 parts. The first pastry was cocoa rolls that I made. For that, roll out the pastry, and sprinkle it with cocoa powder and sugar, finally with a tiny amount of water. 

Roll it up, and cut slices.

12. Put baking sheet on a tray and place the rolls on it. You can push the slices down a bit on the sheet. Preheat the oven to 210 degree C,and bake them for about 12 minutes.


13. For the next pasty, after rolling out the dough, I cut squares. I cooked a vanilla pudding with pudding powder, milk and sugar,and filled the squares with 1 tbsp of the cream.

 I placed cutted tangerine slices in the middle, then wrapped the cream with the corners of the square dough. Push it in the middle to close the dough.

14. You can lubricate the top with a beaten egg, it will make them shiny. And again, place them on baking paper and bake them the same way.

15. For the next pastry, I rolled the dough out, and cut triangles to croissants.
I cut cheese cuboids, and placed them on the bigger sides of the triangles. 


Lubricate the smaller part of the triangle with beaten egg, and roll the croissants up. Place them on  a baking sheet-ed tray, and bake them the same way as the others.

16. Finally, I baked sour creamy scones. For that, after rolling out the dough, I greased it with sour cream, sprinkled it with salt and marjoram and grated some cheese on top. 
And made a double folding on it. 

Then I rolled it out again and cutted cubes. I greased the top with beaten egg and sprinkled it with sesame seed. 
Bake them the same way as the others.





So the tricky part is the dough of this recipe. But if you prepare the dough previously, (you can even make it the previous day and leave it in the fridge) the actual baking time is fast, and you can vary the filling with so much options! Sweet or salty, the dough is perfect for both, as it contains just a tiny amount of salt and sugar.  And with these folding technique, the pastry will have so many layers, so they will be soft and fluffy.  

If you have any more questions about it, do not hesitate to ask me in a comment. + also if you try it, post a photo of it on our FB page! :) 
xoxo: Hajni