True to form the inspiration behind this post is attributable to none other than Julia Child. After taking a few days off (from Cape Town and life at large), I returned motivated to make Julia’s renowned Pâte feuilletée recipe with my own connoisseur caramelised apple filling (when Julia met Zorah – if you will).
Whipping up your own pastry from scratch can be a somewhat tedious and drawn out task – i mean it’s no easy feat having to “fold”, “layer” and let it “rest” after the tourage (you know, the A4 sized butter that makes the pastry puff) has been added to the dough. Although, with that being said, the end result is not only worthwhile but garners a sense of pride and achievement (to the tastebuds, tummy and perhaps even the heart).
Your first few bites of this pie, fresh out the oven, warm and crispy will no doubt make you wonder why you havent chosen to make this sooner. Without further delay here’s the recipe… give it your best shot, as I’m sure it’ll be nothing short of wonderful! Bon appetit!
- Peel and chop 4 apples into cubes
- 60g white sugar
- 60g brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons lemon juice
- 3 tablespoons of flour
- Once the apples are chopped and ready to go, add all the ingredients and the apples to a medium sized pan.
- Allow the sugar to caramelise and poke the apples to make sure they are fairly soft.
- Once you see a golden colour forming, remove the apples from the stove and let cool.
Puff Pastry á la Julia Child Michel Richard
- 500g flour
- 75g butter (melted)
- 250ml water
- 10g salt
- 300g dry butter
- Sieve the flour and salt together
- Make a well in the middle and add the butter (melted) and the water. Put into a mixer and let it mix until the dough pulls away from the sides.
- Bring the dough together to a square, cover with cling film and let it rest for about 15 minutes int he fridge.
- Roll out the 300g butter in between baking sheets designed to look like an A4 page, use a rolling pin to even it out. Then place the butter in the middle of the pastry once rolled out to look like a long rectangle (this is called inclusion).
Add the butter, with a quarter space above of pastry only and then do one single turn i.e. fold the either side of the pastry midway and fold the other half over that. Then let the pastry sit once again.
After the pastry has rested, roll out, keeping the closed side on your left, and do a double turn. I.e. both ends of the rolled out rectangular pastry to meet in the middle and then fold either side over that.
- Continue in this way until you have done four single turns and two double turns. Lamination is very important for making puff pastry.
- After each fold, let the dough rest for about 10-15 minutes in the oven.