Friday, 14 August 2015

GBBO Week 2 - Rosemary & Parmesan Arlettes

So week two of GBBO gave us the theme of "Biscuits" with Biscotti as the signature bake, Arlettes the technical and biscuit box as the showstopper. Hats off to anyone brave enough to attempt a biscuit box (especially one in the shape of a fireman - I have a new favourite!) this week, but a full week at work and a weekend in London firmly pushed that challenge out of reach! I've made biscotti before and so that left me with the scary arlettes!

My aim each week is to bake something new, or attempt a new baking technique and while I've made rough puff pastry before now, this was my first "proper" puff pastry, with the correct number of turns and folds rather than my usual more haphazard approach. The bakers made a reverse puff pastry (with the butter wrapping the dough, rather than dough wrapping butter) but I stuck with a traditional puff for this recipe.

The online photos that I researched showed the arlettes paper thin, and palm sized. They were to be baked with a second weighted sheet over them to stop any puffing up creating a biscuit perfect to be served alongside a delicate dessert or dark coffee. Watching GBBO though, Paul Hollywood created much larger ones, allowed to puff during baking. To me these suited a savoury arlette more, similar to a cheese straw, and used as a large cracker or loaded with a dip of some sort. Hence my flavour combination of rosemary and parmesan -




Rosemary & Parmesan Arlettes

To make Puff Pastry

250g strong flour
Pinch of salt
150ml cold water
225g cold butter (I started with a 250g pack and cut away 25g leaving a single block)

Add the salt to the sifted flour and mix using a metal spoon.
Gradually add the water 50 ml at a time and "cut" into the flour using a butter knife.
Once all the water is added, quickly bring together using your fingers, rather than palm, wrap the ball of dough in clingfilm and leave to chill for 20 minutes.

While the dough is chilling, put the butter between two layers of parchment paper and hit it with a rolling pin to soften and flatten it. Cut the butter in half, place one on top of the other and repeat until the butter is pliable but still cold. Shape it to roughly the size of a postcard and chill for 10 minutes.

Dust your work surface with flour and roll your dough into a 25cm circle. Put your butter pat into the centre of the pastry and fold over the right & left sides so that they overlap in the middle. Gently roll your dough so that it is about 40cm long. Fold the bottom third up, and the top third down to overlap. Seal the top and bottom edge with your rolling pin to stop butter leaking out. Turn the dough a quarter turn.

Once again roll the dough out to a long rectangle, about 15cm x 40cm, keeping it as square and straight as possible. Once again fold the rectangle into thirds, seal the top & bottom edges and give a quarter turn. Repeat one more time, cover in clingfilm and chill for at least 20 minutes.

Repeat the rolling and turning process twice more, but chill in between and follow with at least one hours chilling time before you use it. It total you will roll out and fold your dough into thirds, five times.



To Make Arlettes

One batch of puff pastry (or one pack of ready made)
4 x 5cm sprigs of fresh rosemary, leaves removed and finely chopped into a powder
50g grated parmesan cheese
ground black pepper to taste

Roll your pastry out to a 1cm thick rectangle and sprinkle your flavourings over the dough. Starting on the shorter side roll up into a swiss roll shape. Chill for 30 minutes before cutting 1cm thick discs.

Preheat your oven to 190C

Roll each disc as thin as possible (I rolled onto a sheet of greaseproof paper dusted with flour to stop them sticking). Stack them on a plate between layers of greaseproof paper and keep chilled in the fridge until you are ready to bake them.




Place two arlettes onto each lined baking tray and bake for 8-10 minutes, before turning the arlette over to continue baking until golden and crispy. Keep checking thoughout the bake as they will change colour quickly.



Allow to cool before serving.


Linking up with

Mummy Mishaps

Cook Style #GBBO

21 comments:

  1. They look amazing. I like the idea of savoury ones, I'll have to try it.

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  2. they look great, and I'm loving the addition of the rosemary.

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    1. Thanks Helen, I'm surprised they came out as well as they did!

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  3. I love rosemary with cheese and I think your savoury arlettes would be great after dinner with wine! Impressed that you made puff pastry from scratch, it is on my to-do list.

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    1. Thanks Lucy, I think with puff pastry you just need to set aside time a few days before to make it so you don't rush the chilling times.

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  4. such a clever idea to make savoury arlettes Carrie - they look so good and i bet they tasted even better x

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    1. Thanks Jenny - they didn't last long!!

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  5. These look fabulous, I bet they taste good too. Could just eat one with my cheese and glass of wine x

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    1. Thanks Cathy - they made a nice change to our usual crackers and crisps!!

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  6. you certainly don't shy away from the tricky bakes do you, after your amazing walnut cake last week and now attempting those arlettes - which look amazing! I am seriously impressed as I don't think I'd really even know where to start with something like this. x

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    1. Thank you Rebecca, that's such a lovely comment! Why don't you buy some ready made puff pastry and just have a play around with flavourings and rolling it out...puff pastry always taste yummy in my book but it's not really the done thing to bake a slab and eat it!! x

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  7. Ooh, these look so good! And what a great idea to make them savoury x
    Angela x

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    1. Thanks Angela, the cinnamon & sugar just didn't appeal to me - not without apples & then I'd just make a pie!!

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  8. I like the sound of these, so much more than the cinnamon ones from the show. I'd probably eat the whoel batch in one though!

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  9. These sound absolutely delicious! Well done for trying something new, I was too scared!

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    1. Thanks Cat - I had some ready made pastry in reserve just in case!!

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  10. I love the idea of a savoury arlette - these look great! :) such a faff, but I made a biscuit box (fridge)! It was super tasty, but I did spend all afternoon making it! Alice xx

    www.woodenwindowsills.co.uk

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    1. Your box looks brilliant - I completely backed away from attempting that!! x

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  11. I didn't dare attempt these, ha, so well done, they look great and love the flavour combination! #gbbobloggers2015

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