Wednesday, April 10, 2013

Gougères and Canapés

The transition from making your own puff pastry to croissant dough is a simple one, with croissants adding yeast to the mix. The butter is flattened the same way, the folds are the same, just a different number. The addition of yeast yields a different flavor and consistency altogether, along with the need to consider temperature not just for the butter, but also how it plays in the development of the yeast. The slower it rises, the better it tastes. Last week I had a student sign up for several classes in a row. On Friday we made croissants and on Saturday, after visiting the market and fromagerie together, we went back to the kitchen to do one last multi-course meal. One of the delights in being able to cook over the course of several days together is that it opens doors for projects, one very important one being putting together a reception's worth of canapés and gougères. They freeze well, baking straight from their frozen state into quick savory appetizers. Whenever I do a croissant workshop, I always take some time to roll out some of that extra dough that we always have at the end and tuck in fresh green herbs and minced leafy aromatics with sausage meat or fresh farmer's cheese, seasonal wild mushroom duxelles and dabs of sauces we've whipped up over the course of the week, so that at any time, when the weather gets warm, friends can pop in for a drink or supper and we can get things off to a good start. It is a nice habit to get into.


Blogger Tim Vidra said...

These are beautiful!

1:36 PM, April 12, 2013  
Blogger shrazzi said...

Yumm!You make it sound so easy.

10:11 PM, April 13, 2013  
Blogger Unknown said...

And a delicious habit! As a savory snack fiend, your canapés are making me drool. Bravo!

4:50 PM, April 14, 2013  
Blogger Unknown said...

Lucy, when is the best time to freeze them, before they are baked,partially baked or afterwards, also do you add the filling before freezing or after thawing and before baking?
Wonderful to have these on hand.Haven't made croissant dough in a while!

2:23 PM, April 17, 2013  
Blogger Unknown said...

Lucy, when do you freze them? before they are baked, do you partially bake and freeze or after they are fully baked?
I haven't made croissants in a while,must get back to it. I am waiting for a friend to come and visit and we will make brioche together. Our local French bakery makes an orange scented one dusted with coarse sugar that is heavanly,so would really like to try one like that. Would LOVE to take lessons with you!!

2:29 PM, April 17, 2013  
Blogger L Vanel said...

Dear Wendy,

The time to freeze is just after filling them, and before baking. Then you can bake from frozen. Do an egg wash on the frozen canapes or gougeres before putting them in the oven.

That brioche does sound heavenly. Maybe one day we could do some lessons together.


2:35 PM, April 17, 2013  

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