![]() ![]() ![]() Using a rolling pin, roll the square into a 16-by-8-inch rectangle. You should now have a square of butter wrapped in dough. (The dough mixture may still be very rough and tacky.) Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. Remove the rested dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Place the remaining butter on a work surface, (a marble surface is ideal). Wrap dough in plastic wrap and refrigerate for 1 hour. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Make a well in the center of the mixture and add the water. Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust. Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold. Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. #Choco cornet plus#Refrigerate.Ģ 3/4 cups all-purpose flour, about 12 ouncesġ 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks) Fill coronets, drizzle with melted chocolate or powdered sugar. Beat whipping cream in chilled bowl until stiff. Heat chocolate in heavy saucepan until melted. Cool briefly, carefully remove metal cone.ġ/2 c. Bake pastry cornets until golden about 15 minutes. Place on ungreased baking sheet, put in preheated 375 degree oven. Please contact us if you have any questions about a comment or the Guidelines.Cut rectangle off pastry 3/4 inch wide. These guidelines may be revised at any time without prior notice.
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