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unbleached bread cake flour sugar salt unsalted butter cider vinegar butter flour shallots celery garlic oysters clam juice bay leaf thyme salt cayenne pepper heavy cream sherry parsley
Viewed: 106 - Published at: 6 years agoIngredients
- 3 1/2 cups unbleached bread flour
- 1 cup cake flour (not self-rising)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 16 pieces, cold
- 1 teaspoon cider vinegar
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons unbleached all-purpose flour
- 1/3 cup finely chopped shallots
- 1/3 cup finely chopped celery
- 1 tablespoon finely chopped garlic
- 1 pint shucked oysters, coarsely chopped, liquor reserved
- 1 cup clam juice
- 1 bay leaf
- Sprig of fresh thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons heavy cream
- 1 tablespoon dry sherry
- 2 tablespoons chopped fresh parsley
Method
- In a large bowl, stir together the bread flour, cake flour, sugar, and salt.
- Toss the chunks of butter into the flour and make sure each piece is coated with it.
- Combine the vinegar with 1 cup cold water and stir into the flour mixture while lightly tossing the ingredients to moisten them evenly.
- Gather the dough into a ball.
- On a lightly floured surface, pat and roll the dough into a neat rectangle thats about 1/2 inch thick.
- Fold the dough into thirds like a business letter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Unwrap the dough and place it on a floured work surface with the folded side towards you.
- Roll the folded dough into a rectangle and again fold the dough into thirds.
- Repeat this process two times.
- The dough will be slightly marbled-looking with streaks of butter running through it.
- Wrap the dough in plastic and let it chill for 1 hour.
- Unwrap the dough and place it on a floured work surface.
- Roll it out to a 1/4-inch thickness and cut it into 4-inch squares with a sharp knife.
- Place the squares 3 inches apart on a baking sheet and chill for 1 hour.
- Heat the oven to 400F.
- Bake the pastries for 10 minutes or until puffed and golden.
- Remove the pastries to a cooling rack.
- In a medium skillet set over medium heat, melt the butter.
- Sprinkle the flour over the butter and whisk to combine.
- Cook, stirring constantly, for 3 minutes or until the roux is lightly golden.
- Add the shallots, celery, and garlic and cook until softened, about 4 minutes.
- Add the oyster liquor and the clam juice to the roux, along with the bay leaf, thyme, salt, and cayenne pepper, and cook, stirring, until the mixture thickens, about 4 minutes.
- Add the heavy cream, sherry, and parsley and cook for 3 minutes or until very thick.
- Add the oysters and cook, stirring, just until the edges begin to curl, 3 to 4 minutes.
- Discard the bay leaf.
- To serve, make an indentation in the center of each pastry square using the back of a spoon.
- Spoon the oyster filling into the center of each pastry.
- Serve at once.
- If you are a hostess pressed for time, pick up frozen puff pastry shells at the grocer.
- The vinegar helps make the pastry more tender.
- The pastry cases can be made 1 day in advance or frozen unbaked for 1 month.
- If you like, cut 3-inch rounds of dough and top each round with a circle with the center cut out (like a doughnut) and bake to form more elegant patty shells (or you can just buy some frozen ones).