I love buttery flakes of perfectly baked puff pastry which melt in the mouth. Pure butter puff pastry can be amazing. Who does not like an accurately baked, pure butter apple turnover with a slight tart apple filling? It is just perfection. Or a caramelized palmier with hints of cardamom? Allumettes [al-yoo-MEHTS] are another one of my favorites. The thin layer of royal icing spread on the surface before being baked highlights the butter flavor of the puff pastry and turns it into something extraordinary. I like allumettes plain, served with a good cup of espresso or filled with cream and slightly acidic fruit.
My preferred method of puff pastry is using the inversed method which in just a few weeks I will write an article on inversed puff pastry. Certainly good quality puff pastry made with pure butter can be found in specialty stores or through wholesale.
Getting it all together!
Puff pastry can be frozen so it can be made in advance. However, puff pastry is only good the day it was baked. The blackberry pastry cream to fill the allumettes can be made a day in advance.
1. Roll out the puff pastry to 1/8 inch (2.3 mm) thick. Place in the freezer until hard.
2. Spread a thin layer of royal icing on the surface of the frozen puff pastry sheet. Cut into desired length and width. Place on a baking sheet lined with parchment paper.
3. Bake at 350°F (180°C) until light golden. Baking at this temperature may seem slightly low, but it is necessary to retain a good color.
4. Once cooled cut in half and fill with blackberry pastry cream and berries.
Blackberry Pastry Cream
Note: The preparation of this pastry cream is slightly different compared to a standard procedure. This method is used to prevent the acidity of the fruit from curdling the milk. Divide the recipe in half for a smaller amount.
1 Cup (8 oz) Seedless blackberry puree 240 g
|1Cup||(8 oz)||Whipping cream||240 g|
|2 Cups||(16 oz)||Milk||480 g|
|½ Cup||(4 oz)||Extra fine granulated sugar (a)||120 g|
|8||(8)||Large egg yolks||8|
|6 Tablespoons||(3oz)||Extra fine granulated sugar (b)||90 g|
|9 Tablespoons||(2.5oz)||Cornstarch||75 g|
|2 Tablespoons||(1 oz)||Kirsch, raspberry or blackberry liquor||30 g|
- In a saucepan bring to a boil the blackberry puree, whipping cream and sugar (a).
- In a separate bowl whisk the egg yolks smooth, add the sugar (b) and whisk quickly and vigorously. Whisk in the cornstarch.
- In a separate pan bring the milk to a boil and add one fifth of the boiling milk into the yolk mixture and whisk. Pour the yolk mixture into the blackberry mixture and whisk quickly until boiling and is thickened like honey.
- Pour into a clean bowl, cover with plastic food wrap (Plastic touching the cream) and set the bowl on ice to chill rapidly.
- Add Kirsch or berry liquor to enhance the blackberry flavor.
2 (2 oz) Egg whites 60 g
|2 ¼ Cups||(9 oz)||Confectioners (powdered sugar)||270 g|
|½ teaspoon||( ½ tsp)||Lemon juice||2.5 g|
- Combine the ingredients and mix with a paddle attachment on medium speed for 4-5 minutes.
- Cover tightly with plastic food wrap.