HONEY CARDAMOM FRENCH PASTRY
OK, its time to try something a little more difficult...trust me, its worth it!
I know what you are thinking: I don't have the time to make something that takes more than a day to make. Well, you're right, this does take time but the experience of eating and sharing these treats fresh out of the oven is amazing!
Even though the dough takes a long time to make, it's actually the wait to chill the dough that takes the most time So while waiting, you'll have lots of time to get things done around the house (I know laundry never ends in our household!).
So my recommendation: Give this a try on a day you plan to be at home doing household chores, and in between getting things done you can make your dough. Be adventurous people!!
So French Pastry. I will be honest, before being on The Great Canadian Baking Show, I never experimented with French Pastry. I would gladly eat it, but not make it.
Landing a spot in the semi-final French Patisserie week forced me out of my comfort zone and into this crazy world of pastry. But honestly, I'm so happy I did, because now I'm obsessed! ....and as most of you know I LOVE BUTTER!
Here is one of my latest fusion experiments, give it a try! Honey Cardamom French Pastry!
1 cup of butter (cold)
¼ cup of flour (all purpose)
1/3 cup of pure organic honey
1 Tblsp of cardamom powder
¾ cup of warm milk
1 Tblsp of yeast
1/3 cup white sugar
1 tsp vanilla extract
3 ¼ cup flour (all purpose) plus flour for rolling
1 tsp salt
1. Stir together the yeast and warm milk in a large bowl
2. Add eggs, sugar and vanilla
3. Mix well with a whisk
4. Add the flour (half at a time) and the salt and stir until the flour is incorporated well.
5. Knead the dough (lightly flour the countertop) until smooth for a few minutes.
6. Cover the dough with plastic and chill in the fridge for 30 minutes.
Mix together the cold butter and flour with an electric mixer until smooth and set aside on the counter
Rolling the dough with the butter:
1. Take the chilled dough and roll on a lightly floured surface in a rectangle shape. The dough should be about ¼ inch thick.
2. Think of the rectangle as three even sections across. Spread the butter over the last two sections on the right side.
3. Fold the left side in and then the right side on top (similar to an envelope)
4. Roll out the dough and fold again in the same way (this creates layers of the butter)
5. Cover with plastic wrap and put in the fridge for another 30 minutes. You want to keep the butter cool when working with this kind of dough to keep nice layers between the dough.
6. Roll and fold 2 more times and then chill in the fridge overnight.
1. Slice sections of the dough and roll out very thin (even though there are many layers it is important to get the dough as thin as possible).
2. Cut out small rectangle shapes and place honey/cardamom in the centre.
3. Roll the pieces so you can see the spiral for each one.
4. Once ready to go, cover with plastic and proof on your counter for 30 minutes – 1 hour.
5. Bake at 400 degrees F for approx. 15 minutes (golden brown).
Enjoy! (and trust me, they won't last long!)