French Dough II

French Dough II Recipe: Vegetarian Food from France and Romania

Region / culture: France, Romania | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

French Dough II is a classic pastry dough that is versatile and can be used in a variety of sweet and savory recipes. This recipe requires a bit of time and effort, but the end result is well worth it. The layers of buttery dough create a flaky and delicious pastry that is perfect for tarts, pies, and other baked goods.

History

French Dough II, also known as Pâte Feuilletée, has been a staple in French baking for centuries. The technique of layering butter and dough to create a flaky pastry was perfected by French bakers in the 17th century. This technique has since been used in many classic French pastries, such as croissants and palmiers.

Ingredients

1 lb (500 g) of flour
14 oz (400 g) of butter or margarine
1 cup of water
juice from half a lemon
0.5 tsp of salt
flour for dusting

How to prepare

Make a dough using 8 oz / 250 g of flour and cubed butter. Knead quickly with a wooden spoon and roll into a square that is slightly less than 1 inch thick.
Place the dough on a floured plate and refrigerate.
Prepare another dough using the remaining 8 oz / 250 g of flour, water, lemon juice, and salt. Knead well with your hands until it forms a ball. Cover and let it rest for 20 – 30 minutes.
Roll the second dough into a sheet that is twice as wide and slightly longer than the sheet made from the butter dough.
Place the butter dough sheet in the middle of the water dough sheet, then cover the butter sheet with the corners of the water sheet, similar to an envelope.
Press down on the edges to seal.
Sprinkle flour on the pastry board and roll the dough into a sheet that is 0.5 inch thick. Fold the dough four times and refrigerate for 30 – 40 minutes.
Repeat this folding and refrigerating procedure three times.
Roll the dough into a sheet that is 0.5 inch thick and cut it into either circles or squares.
Place the desired filling (cheese, meat, etc.) in the middle of the dough pieces, wash with egg, and bake for 10 – 15 minutes.

Variations

Add herbs or spices to the dough for a savory twist.
Use different types of flour, such as whole wheat or almond flour, for a healthier option.
Experiment with different fillings, such as fruit, chocolate, or nuts.

Cooking Tips & Tricks

Make sure to use cold butter when making the dough, as this will help create flaky layers.

- Be sure to refrigerate the dough between each folding to allow the butter to solidify and the gluten to relax.

- When rolling out the dough, be gentle and try to keep the edges as straight as possible to ensure even layers.

Serving Suggestions

French Dough II can be used to make a variety of sweet and savory pastries, such as tarts, pies, and turnovers. Serve with a dollop of whipped cream or a scoop of ice cream for a delicious dessert.

Cooking Techniques

French Dough II requires a technique called lamination, which involves folding and rolling the dough to create layers. This technique is what gives the pastry its flaky texture.

Ingredient Substitutions

Butter can be substituted with margarine or shortening.

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

Make Ahead Tips

French Dough II can be made ahead of time and stored in the refrigerator for up to 3 days. Simply wrap the dough in plastic wrap and refrigerate until ready to use.

Presentation Ideas

French Dough II can be shaped into different shapes, such as circles, squares, or twists, for a beautiful presentation. Brush with egg wash before baking for a shiny finish.

Pairing Recommendations

French Dough II pairs well with a variety of fillings, such as fruit, cheese, or vegetables. Serve with a glass of champagne or a cup of tea for a delightful treat.

Storage and Reheating Instructions

Store any leftover French Dough II 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, or until warmed through.

Nutrition Information

Calories per serving

Each serving of French Dough II contains approximately 300 calories.

Carbohydrates

Each serving of French Dough II contains approximately 30 grams of carbohydrates.

Fats

Each serving of French Dough II contains approximately 20 grams of fat.

Proteins

Each serving of French Dough II contains approximately 5 grams of protein.

Vitamins and minerals

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

Alergens

French Dough II contains gluten and dairy.

Summary

French Dough II is a high-calorie pastry dough that is rich in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

French Dough II is a classic pastry dough that is perfect for a variety of sweet and savory recipes. With a bit of time and effort, you can create a flaky and delicious pastry that is sure to impress. Enjoy this versatile dough in tarts, pies, and other baked goods for a truly decadent treat.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a handwritten note tucked away in an old cookbook that I had inherited from my own grandmother. The words were faded and smudged, but I could make out enough to know that it was a recipe for French Dough II.

I had always been drawn to French cuisine, with its delicate flavors and rich history. And the thought of making my own French dough from scratch was enticing. I had never attempted anything quite like it before, but I was determined to give it a try.

I gathered all the ingredients listed in the recipe - flour, yeast, sugar, salt, butter, and milk. As I began to mix them together, I could feel the excitement building inside me. This was going to be a labor of love, a true test of my skills in the kitchen.

As the dough began to come together, I could feel the pride swelling in my chest. I kneaded it with care, following the instructions on the recipe card to the letter. And as I watched it rise and double in size, I knew that I was on the right track.

When it came time to shape the dough into the classic French loaf, I felt a surge of confidence. I carefully twisted and turned it, shaping it into a perfect, golden-brown masterpiece. I sprinkled it with a bit of flour and slashed the top with a sharp knife, just like the recipe said to do.

As I slid the loaf into the oven, I could hardly contain my excitement. The smell of fresh bread filled the kitchen, and I knew that I was about to create something truly special. I waited patiently as it baked, the anticipation building with each passing minute.

When I finally pulled the loaf out of the oven, I couldn't believe my eyes. It was a work of art, a beautiful, golden-brown creation that looked like it had come straight from a French bakery. I let it cool on a wire rack, the scent of warm bread filling the air.

When it was finally time to taste my creation, I knew that this was a moment I would never forget. I sliced into the loaf, revealing a soft, fluffy interior that practically melted in my mouth. The flavor was rich and buttery, with just a hint of sweetness from the sugar. It was perfection.

I knew that I had stumbled upon something truly special with this recipe. It was a piece of culinary history, a testament to the skill and dedication of generations past. And I was grateful to have the opportunity to bring it back to life in my own kitchen.

As I sat down to enjoy a slice of my French Dough II, I couldn't help but think of all the other recipes waiting to be discovered in that old cookbook. Each one held a story, a memory, a connection to the past. And I was eager to uncover them all, one delicious dish at a time.