French Dough I

French Dough I Recipe - Vegetarian Food from France and Romania

Region / culture: France, Romania | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

French Dough I is a classic pastry dough that is versatile and can be used in a variety of sweet and savory recipes. This flaky and buttery dough is perfect for making delicious pastries such as croissants, turnovers, and tarts.

History

French Dough I, also known as Pâte Feuilletée, has been a staple in French cuisine for centuries. This multi-layered dough is believed to have originated in France during the 17th century and has since become a popular choice for bakers and pastry chefs around the world.

Ingredients

Part I

4 oz / 100 g of flour
8 oz / 250 g of butter or margarine

Part II

7 oz / 200 g of flour
1 egg yolk
1 tsp of lemon juice or vinegar
A pinch of salt
water as needed
flour for dusting the pastry board

How to prepare

To make the dough, knead 7 oz / 200 g of flour, 1 yolk, lemon juice, salt, and water until it forms a medium stiff consistency.
Shape the dough into a ball and cover it.
In a separate bowl, quickly mix 8 oz / 250 g of butter or margarine with 4 oz / 100 g of flour, then set it aside.
Using water, roll out the dough into a thin sheet resembling a pencil.
Place the flattened butter dough, which should be three times smaller than the water dough, in the center of the water dough.
Fold the larger dough over the smaller one, similar to an envelope, and transfer the dough to a plate.
Refrigerate the dough for 45 minutes.
Sprinkle the pastry board with flour and roll out the dough into a square-shaped sheet.
Fold the dough three times lengthwise and three times crosswise.
Refrigerate the dough for 20 - 30 minutes.
Repeat this process four times.
Finally, roll the dough into a square shape, cut it into strips that are 4 fingers thick, and then cut each strip into squares.
Place the desired filling (cheese, meat, etc.) in one corner of each square and cover it with the opposite corner.
Bake the pastries at high heat.

Variations

Add herbs or spices to the dough for a savory twist.
Substitute whole wheat flour for a healthier alternative.
Use different fillings such as chocolate, fruit, or nuts for a sweet treat.

Cooking Tips & Tricks

Make sure to use cold butter or margarine when making the dough to achieve a flaky texture.

- Refrigerate the dough between each folding process to allow the layers to properly set.

- Use a light touch when rolling out the dough to prevent it from becoming tough.

Serving Suggestions

French Dough I can be used to make a variety of pastries such as croissants, turnovers, and tarts. Serve warm with a cup of coffee or tea for a delicious breakfast or snack.

Cooking Techniques

French Dough I requires a technique called lamination, which involves folding and rolling the dough multiple times to create layers. This process is essential for achieving a flaky texture in the final product.

Ingredient Substitutions

Butter can be used instead of margarine for a richer flavor.

- Lemon juice can be substituted with vinegar or white wine vinegar.

Make Ahead Tips

French Dough I can be made ahead of time and stored in the refrigerator for up to 3 days. Alternatively, the dough can be frozen for up to 3 months.

Presentation Ideas

Serve French Dough I pastries on a decorative platter or cake stand for an elegant presentation. Dust with powdered sugar or drizzle with glaze for a finishing touch.

Pairing Recommendations

French Dough I pairs well with a variety of fillings such as ham and cheese, spinach and feta, or apple and cinnamon. Serve with a side salad or fresh fruit for a complete meal.

Storage and Reheating Instructions

Store leftover French Dough I pastries in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of French Dough I contains approximately 200 calories.

Carbohydrates

Each serving of French Dough I contains approximately 20 grams of carbohydrates.

Fats

Each serving of French Dough I contains approximately 15 grams of fats.

Proteins

Each serving of French Dough I contains approximately 2 grams of proteins.

Vitamins and minerals

French Dough I is not a significant source of vitamins and minerals.

Alergens

French Dough I contains gluten and may contain traces of dairy if using butter.

Summary

French Dough I is a high-calorie dough that is rich in fats and carbohydrates. It should be enjoyed in moderation as part of a balanced diet.

Summary

French Dough I is a versatile and delicious pastry dough that is perfect for making a variety of sweet and savory treats. With a little patience and practice, you can create flaky and buttery pastries that are sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by a dear friend who had learned it from her French grandmother. The thought of being able to recreate this delicate and delicious dough in my own kitchen was thrilling.

I remember sitting at my kitchen table, carefully reading through the instructions. The ingredients were simple – flour, butter, sugar, salt, eggs, and yeast. But the technique involved in making the dough was a bit more complex.

I started by proofing the yeast in warm water, watching as it bubbled and frothed. In a separate bowl, I mixed together the flour, sugar, and salt. I then cut in the butter, rubbing it into the flour until the mixture resembled coarse crumbs.

Next came the eggs, which I beat lightly before adding to the flour mixture. I poured in the yeast mixture and began to knead the dough, feeling the smoothness and elasticity develop under my hands. It was a labor of love, but one that I knew would be worth it in the end.

After letting the dough rise, I rolled it out on a floured surface, shaping it into rounds for tarts. I filled them with a sweet fruit compote and baked them until they were golden and bubbling. The aroma that filled my kitchen was intoxicating – warm and buttery with a hint of sweetness.

As I sat down to enjoy my first taste of the French dough, I closed my eyes and savored the moment. The flavors were rich and buttery, with a light and flaky texture that melted in my mouth. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my kitchen.

Over the years, I have made this French dough countless times, experimenting with different fillings and variations. I have shared it with friends and family, watching as their eyes lit up with delight at the first bite. Each time I make it, I am transported back to that moment in my kitchen, filled with excitement and anticipation.

I am grateful to my friend for sharing this recipe with me, and to her grandmother for passing it down through the generations. It is a reminder of the joy that can be found in the simple act of cooking, of the connections that can be made through food and tradition.

And so, as I continue to bake and create in my kitchen, I carry with me the memories of that first taste of French dough – a moment of pure joy and satisfaction that will stay with me forever.