L’ Atelier Vi turned 2!! Time seems to have gone by so quickly! I’d like to thank all the readers of my little blog for your support. I would not have gone this far without you. I’ve been inspired by all your feedback and truly grateful to your kind comments over the year!!
As this being said, it calls for a celebration!! Besides whipping up a little something to celebrate the anniversary, I also got you a little something in return of your continuing support of this little blog of mine. Remember what I did for the 1st anniversary? Well, you don’t have to do anything this time…umm…other than leaving a mark on the comment page of this post so that you can be enter into the drawing by 7/31!!! As for the gifts I picked out for you, there are 2 sets – each consists of a box of 2 copper cookie cutters and a simple apron of black rose pattern (sewn by me). I hope you’ll like them =)
Now, let’s talk about the little something I made for the anniversary. Giving this special occasion, I attempted something from my too-hard-to-do list! A dessert conjured of layers of feullitage and pistachio cream from a pastry book written by Chef Koji Yamamoto of Patisserie Les Planetes. Feullitage or puff pastry as known to most, is not something myself and most people would have the leisure to make regularly given its lengthy method (precise technique too). I have been dragging until this very day to finally give it a try because I was repeatedly told by many baking enthusiasts that all I need to master fabulously flaky feullitage is flour, butter and plenty of time and patience - the repetitive roll-fold-rest process will take up a good amount of time (a day & a half to be exact).You know how people said about good things need time? They were right! Indeed a lot of time but the end result worth every minute of it. The lengthy process yields a layered pastry structure of unparalleled lightness and flakiness and once you take a bite into the ultimate buttery goodness, you’ll be hooked for life!!
As for the pistachio mousseline, it is relatively easy. The hardest part was trying to find the pâte de pistache, which I found here (I just love this place!). As for the griotte cherry in liquor (another hard to find item in the States), I happened to find it in a local specialty shop in Berkeley; however, you can replace this by using Bing cherries or Rainier cherries coated lightly with Kirsch and a sprinkle of vanilla sugar. Because both the pistachio mousseline and mille-feuille are loaded with butter, you can imagine how rich and creamy this dessert is. I suggest serving it with some sorbet high in acidity (like lemon or passion fruit) to cut the creaminess.
Mille-feuille Pistache Griotte (Napolean with Pistachio Mousseline & Sour Cherry) makes 5 single serving cakes
I use tear drop shaped mousse rings to cut out puff pastry and served them as individual cakes as opposed to cutting them into sheets. Yield about 15 tear drops.
185g bread flour
125g cake flour
50g unsalted butter, cubed
140g ice cold water
225g blocks of unsalted butter, each thinly sliced lengthways
Crème pâtissière (vanilla custard)
340g whole milk
1 vanilla bean, split & seeds scraped
55g egg yolks
85g granulated sugar
Crème mousseline à la pistache (pistachio mousseline)
150g crème pâtissière
50g pâte de pistache (pistachio paste)
75g unsalted butter, room temperature
20 griotte cherry in liquor, cut into halves
Some apricot jam, Isomalt sugar decoration, and fresh rainier cherries
For the Feullitage:
Arrange the butter slices into a square on a piece of plastic food wrap, put another piece of food wrap on top then mash the butter into 1 big square using a rolling pin; refrigerate it until firm. Make the base also known as a détrempe next. Using a food processor, process flours, cold butter cubes, water and salt until the dough is well combined. Turn onto a lightly floured surface and form dough into a ball. Wrap the dough in plastic food wrap and leave to firm up overnight in the refrigerator.
Roll out pastry dough on a floured surface to a square slightly bigger than the butter block then arrange the butter block in the center, pull in all 4 corners toward the center then flip it over and roll it out to a rectangle. Fold the top third of pastry to the middle third then fold up bottom third. Turn counter clockwise so opening is on the right, roll out pastry to a square, cover with plastic wrap, refrigerate until firm (1-2 hours). Repeat 5 more times, resting in between.
Divide the dough into 2 halves, wrap 1 half in plastic food wrap, store it in a airtight container and place it in the freezer, it will keep for months. Roll out the other half of pastry dough to 3mm (1/8 inch) thick, prick dough all over with a fork and let chill for 15 minutes or until the dough is firm enough. Meanwhile, preheat oven to 400°F/200°C. Place dough in a jelly roll sheet pan lined with parchment paper, place a wire rack on top (to prevent dough from puffing) and bake for 30 minutes or till nicely browned and cooked through. Remove and let cool.
For the crème pâtissière:
Combine milk, vanilla pod and seeds in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, sugar until mixture turns pale yellow. Add in the cornstarch and whisk until combined.
Remove the milk mixture from the heat and add a little to the yolk mixture to warm it first, whisking constantly to keep the yolks from cooking. Pour the rest of the hot milk into the egg mixture, whisking constantly as you pour. Strain the mixture into a clean saucepan.
Return the custard to the stove and cook over low heat, whisking constantly. Let the custard cook for 1-2 minutes until it is thick enough to coat the back of a wooden spoon. Using a fine sieve; strain the mixture into a clean bowl. Cover the surface with plastic wrap and refrigerate until chilled.
For the pistachio mousseline:
Using a handheld mixer, beat the chilled crème pâtissière over medium speed until smooth. Fold in the pâte de pistache, beat until combined then fold in the unsalted butter and beat until combined. If not being use immediately, please refrigerate (just whisk until smooth before use).
Place a tear drop shaped mousse ring on top of the puff pastry, trace the outline using a paring knife and cut out 15 pieces. Spoon the pistachio cream inside a piping bag fitted with a round tip. Arrange 5 tear drop shaped mousse rings on a sheet pan, put 1 piece of puff pastry inside each ring, arrange some griotte cherry halves, pipe a layer of cream on top, level with the back of a spoon, put in another piece of puff pastry, press down lightly to release any air bubbles, arrange some more griotte cherry halves, pipe another layer of cream almost to the top, level with the back of a spoon, put another piece of pastry on top and press down lightly to release any air bubbles. Refrigerate until firm.
Brush a layer of warm apricot jam on the top then carefully push out the cakes from the rings. Arrange 2 rainier cherries on top then a piece of Isomalt sugar decoration, viola!
又到七月了﹐也就表示我的部落格邁入第二個年頭了﹗我的天呀﹐兩年過的真快﹐真不敢相信 L’ Atelier Vi已經兩歲了﹗ ﹗希望以後還有無數個兩年可以在這個平臺跟你們分享切磋製作甜點的心得。最重要是不管你是從一路走來的舊友﹐還是剛剛到訪的新知﹐衷心感謝你們不時送上鼓勵加油的話﹐感動死了 ~.~
現在來說說為了這個特別的日子製作的甜點吧﹗當在Patisserie Les Planetes 的甜點主廚山本光二師傅著作的書中看到這個以開心果櫻桃組合做成的千層派﹐就深深的迷上這個看起來高雅又帶有清涼感的甜點。可是看到需要自己動手製作千層派皮時卻步想放棄﹐因為我沒耐性挑戰這個高難度﹑耗時﹑需要繁複的製作過程的麵糰。可很多培烘同好不斷地游說說要做出酥脆美味的千層派皮並不如想像中的困難﹐最後被說服決定嘗試磨煉一下自己的能耐。耗了我一天半的時間反覆摺疊製作而成的千層派皮有著超級酥脆的口感﹐無比細膩層次的特質﹐咬下去的瞬間所散發出來的奶油香讓我覺得付出的時間是值得的。現在終於明白人們說好的東西是需要同等的時間去準備的道理了 =)
櫻桃開心果千層派 – 5個小蛋糕
75g 無鹽奶油 - 切成小方塊﹐室溫放軟