Disclaimer:

Outside of the Breadbox and www.outsideofthebreadbox.com is in no way affiliated with, endorsed by, or sponsored by Outside the Breadbox, Inc., a Colorado corporation, or its federally-registered trademark, Outside the Breadbox®. If, however, you would like to try the best gluten-free baked goods in the world, visit www.outsidethebreadbox.com.

Thursday, October 1, 2015

Recipe: Poached Pears in Puff Pastry Cages - Poires en Cage


Poire en Cage - Poached Pear in Puff Pastry Cage

Recipe: Poached Pears in Puff Pastry Cages 

Poires en Cage


When I make pastries at home, I have a tendency to make way too much. We're talking quasi-gross quantities. It's one of the many occupational hazards of working in a restaurant, always planning for a dining room serving a couple hundred covers. Caramel Sauce measured by the gallon! Why not?

Predictably, it happened again last week when I made the Spiced Wine Poached PearsAlmond Cream and Puff Pastry for the Tarte BourdaloueWhat am I going to do with a refrigerator full of boozy Pears? They're crowding out the Sriracha and Mountain Dew.

Fortunately, Poached Pears keep extremely well. But more importantly, there's more than one way to package them in Puff Pastry. If you're interested in some visual "wow", Poires en Cage - Poached Pears in a lattice-cut Puff Pastry - is the way to go.

Cutting a lattice pattern in Puff Pastry is a lot easier than it looks, but it requires some patience (not my strong suit). You have to keep the dough chilled and firm as you work - not the easiest thing in a hot kitchen with a dough that tempers in a matter of seconds. But stopping at intervals to re-chill the dough is the key to avoiding a frustrating mess!


Bottom Layer of Puff Pastry for Poached Pears in Puff Pastry Cages
Poires en Cages are mostly about assembly. So before you begin, make your Spiced Wine Poached Pears, Almond Cream and Puff Pastry. All of these components can be made several days in advance (if you have the space in your refrigerator).

The first step in assembly is cutting the bases out of Puff Pastry. Roll the Puff Pastry to approximately 1/8" thickness and cut pear-shaped pieces that are 1" wider than your Poached Pear halves. The additional space at the edge of the dough is where the top, lattice-cut Puff Pastry will seal over the Poached Pear.

Place these base pieces of dough on a parchment lined sheet tray.

Placing Almond Cream and Poached Pears on Bottom Layer of Puff Pastry
Spread a thin layer of Almond Cream in the center of the Puff Pastry. Do not use too much Almond Cream, or it will spill out during baking.

Place a cooled Poached Pear at the center of the Puff Pastry on top of the Almond Cream. At this point, the Puff Pastry is probably warm and soft, so place the sheet tray in the refrigerator as you continue to work.

Ruler for Measuring Lattice Cuts
Now it's time to make the lattice-cut dough. The first time you do this, you'll probably want to use a ruler. But with practice, you will be able to eye the cuts.

If you have not already done so, begin by rolling the remaining Puff Pastry to approximately 1/8" thickness and make sure it is very well chilled.

Lattice Cuts - First Series
The lattice pattern is made with a series of 1" long cuts with 1/4" spaces between cuts, like a dotted incision in the dough.

Starting at the top of your sheet of dough and using an extremely sharp knife, make your first column of 1" cuts with 1/4" in between each cut. Make sure that you cut completely through the dough with each cut. You don't want to have to go back and repeat your cuts.

Continue making the dotted cuts all the way to the bottom of the sheet of dough.

Lattice Cuts - First Series
Repeat this process to create a series of columns with 1/2" spacing between columns, as above.

At this point (if not sooner), the Puff Pastry will likely be warm and tricky to cut cleanly. Put it back in the refridgerator or freezer until it is firm.

Lattice Cuts - Second Series
The next series of cuts is where the "magic" happens.

In the space between the existing columns, make another set of 1" long cuts with 1/4" between cuts, exactly as before. However, start these cuts approximately 1/2" lower than the existing column of cuts.

Lattice Cuts - Second Series
As with the first set of columns, repeat the pattern across the sheet of dough. This will create a set of staggered column cuts.

Puff Pastry with Lattice Cut
When you've completed all of the cuts, return the dough to the refrigerator for one last chill before cutting it into individual portions that will fit over the Poached Pear bases.

Spreading Latticed Puff Pastry
Once the dough has chilled, cut rectangles that are as long as your base Pear-cut pieces of dough and about 1" narrower. The width of the lattice-cut dough will expand when you pull it open.

Placing Latticed Puff Pastry on Poached Pear
Remove the base pieces of dough with the Poached Pears from the refrigerator. Lightly egg wash the exposed edge of each base, and then place the square of lattice-cut Puff Pastry on top of the Pear. Gently press the two pieces of dough together, sealing the Pear inside. 

Trimmed Latticed Puff Pastry
Using a sharp knife, trim the excess lattice-cut Puff Pastry.

Lightly egg wash the top of the Puff Pastry, being careful not to drip any egg onto the Pear. It is also important to try to keep the egg wash off the edges of the Puff Pastry as it can inhibit the rise.
Baked Poached Pears in Puff Pastry Cages
Bake the Pears at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 20 minutes or until the Puff Pastry is lightly brown.

The unbaked Poires en Cage can be assembled and refrigerated for several days or frozen for several weeks. The baked Pears are best served the day they are made but will keep in an airtight container for 2-3 days. The Puff Pastry will become soft and stale over time.




- The Recipe -




Poached Pears in Puff Pastry Cages:


Yield: 4x Pears 


Ingredients:


Directions:

1. Poach the Pears and allow them to cool. The Pears can be poached several days in advance and stored in the refrigerator in the Poaching Liquid.

2. Prepare the Puff Pastry. Allow the dough to rest and chill for at least 30 minutes before rolling.

3. As the dough rests and chills, prepare the Almond Cream.

4. Once the Puff Pastry has rested for at least 30 minutes, roll the dough to approximately 1/8" thickness. Using a sharp paring knife, cut four pear shaped pieces of dough approximately 1" wider than your Poached Pear halves. Place the cut pieces of dough on a parchment-lined sheet tray and return the remaining Puff Pastry to the refrigerator to stay chilled.

Chef's Note: If at any point the dough is soft and difficult to work with, return it to the refrigerator or freezer to re-chill.

5. Spread a smooth, thin layer of Almond Cream at the center of each pear-shaped piece of dough. Place a Poached Pear halve at the center of each piece of Puff Pastry on top of the Almond Cream.

6. Remove the remaining Puff Pastry from the refrigerator. Using a sharp paring knife, cut a lattice pattern in the dough.

The pattern is created through a series of 1" long cuts with 1/4" between each cut. The cuts are made in columns running all the way from the top to the bottom of your sheet of dough. Begin by making the first column of cuts. Repeat the pattern across the sheet of dough every 1/2", moving from left to right.

The second series of cuts are made in between the existing columns. However, start these 1" cuts approximately 1/2" lower than the existing columns. This will result in a staggered pattern of cuts which, when the dough is gently pulled apart, results in the lattice-cut pattern. 

When all of the cuts have been made, return the dough to the refrigerator or freezer to re-chill. When the dough is chilled, cut it into rectangles as long as the base Pear pieces but 1" narrower. The width of the lattice-cut dough will expand when you pull it open.

7Carefully pull the rectangles of lattice-cut dough to open the pattern. Lightly egg wash the exposed border on the base Pear pieces of dough. Carefully lay the lattice-cut dough over the Poached Pears and gently press the top and bottom pieces together. Trim the dough around the Pears.

8. Bake the Poires en Cage at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 20 minutes until the Puff Pastry is golden brown.


Storage:
- The unbaked Poires en Cage can be assembled and refrigerated for several days or frozen for several weeks.
- The baked Pears are best served the day they are made but will keep in an airtight container for 2-3 days. The Puff Pastry will become soft and stale over time.



Questions? Comments? Send me an email or leave a comment.
Stay connected with Outside of the Breadbox on Facebook, view on Instagram,
follow on Twitter @BreadChefMark. And sign up for the email list.

No comments:

Post a Comment