Feuilletine

frick

This is a new product to me which I read about in Christina Tosi's Milk Bar cookbook. Thanks, dachshundlady, for getting it at the library! It's fascinating and even though some desserts require making three or four base products, they are all easy enough if you have the ingredients. Admittedly, you will have to search some of them out but if you live in a large city, you won't have to mail order much, if anything.

The more difficult ones are glucose and feuilletine -- which, TA DA, you can make, rather than spend $48. + shipping at Amazon! Feuilletine is a whisper thin, crispy caramelized flaky product which texture-wise resembles a corn flake. Flavor wise, not at all. If you try the whole recipe, you will have 14 cups of razor thin flakes which can be a heavenly ingredient or a garnish. You won't have any problem finding uses for it.

Here's the link:
http://bravetart.com/recipes/Feuilletine

Mike, dlady, and others, check it out! It seems like fun but I'll still need a silicone pan liner or two.

You can't believe how entrancing is the Cinnamon Bun Pie. Crazy as it sounds, it's more like a giant, embellished kolache and while some may think it's a lot of trouble, I will make it as soon as we get some cooler weather. She had a Mother bread dough which is spread into a 10" pie pan, flattened and spread with browned butter and an unusual "Liquid Cheesecake" filling, then more browned butter, streusel, a tsp of cinnamon and a sprinkle of kosher salt.

Between the Crack Pie, the Compost Cookies, the CBPie & the other unique recipes, this book is worth seeking out, at a library if you can. I may even buy the darn thing.

Too bad it's finally suffocatingly hot here. Will bake bits and pieces until we get a break in the weather, which in SoCal, may happen sooner than the center of the country.

I conquered the blowing hot air which burned my bread last week. I found an extra 'broiler pan' from an old toaster oven. It is perforated and I leaned it up against the fan in the back of the oven. It worked perfectly. Evenly browned bread, though it does require raising the oven temp back up to normal rather than 25F degrees lower.

If it will help, I found both Guittard dutch process cocoa, only $4.95 for 8 ounces, and a reasonable little tub of glucose at Janes' Cakes and Chocolates, right here in La Canada. Cake baking specialty stores are popping up everywhere due to the cupcake baking craze. You may find one nearby and it might save you a shipping charge. The glucose is not essential to the cookies, just ask dlady, though I believe I will try it.

You will have on hand everything you need for the Cinnamon Bun Pie.

badge posted by: frick on August 13, 2012 at 7:29 pm in Baking, desserts and sweets
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reply by: GinaG on August 13, 2012 at 8:15 pm
GinaG

WOW!!!...Very, very wow! Thank you, Frick, for sharing this, my mind is racing with ideas, I can hardly wait. Like you, I'll have to wait until it cools off some. I don't mind it so much as my little guy, but I'm not covered with hair from muzzle to paws either...Poor guy deserves the coolest air I can make in this house.

Great idea with the broiler pan! Lots of users for that one.

The Cinnamon Bun Pie? I was sold the second I read 'mother dough' which is something I've been getting into lately, but sourdough.

Glucose would still be good for me to have on hand for some European dessert apps I've wanted to try.

I'm getting this book! I love it when someone finds new things for us to play with in the kitchen. Thanks again!

And BTW, everyone: Scroll down for GF version.

~Smartypants

reply by: frick on August 13, 2012 at 9:10 pm
frick

Well, the Mother Dough is really a single dough she uses for several breads, strangely enough for something called Bagel Bombs and even for a breakfast bread called Volcanoes, the dough filled with (separately made) caramelized onions & scalloped potatoes made with pancetta completely enclosed in the dough. Then a cross is cut in the top and Gruyere is inserted. It bubbles up as it bakes. There are even exotic croissants.

One of the most fascinating recipes is what she calls Liquid Cheesecake, a semisoft, barely cooked cheesecake filling. It is not eaten on its own but is an ingredient used creatively as a topping for the Cinnamon Bun Pie, a filling for the Apple Pie Layer Cake, and probably others. I've not read but part of the book.

That cake is a Brown Butter Cake brushed with an Apple Cider Soak and layered with the Liquid Cheesecake and an Apple Pie Filling, then frosted with Pie Crumb Topping. Yes, it's over the top but I can't resist.

The only ingredient that so far I'm on the fence about is the homemade corn powder. First you buy freeze dried corn at Whole Foods (or order it), then pulverize it to a powder in the blender. Dachshundlady used something else -- I'll have to look up her comments on the Crack Pie.

Gina, I can mail you the glucose although you can get it on Amazon. It was only I think $6.95 at Janes' though I didn't look at the quantity. It was about the size of a can of Planters' Peanuts. Think about a trip down here, could even bring your puppy though I don't have a fence. However, it's blasted hot right now. How is it at your place?

reply by: GinaG on August 13, 2012 at 9:35 pm
GinaG

Oh, it's blasted hot up here, too alright, but thank goodness not humid. Chico, also called "The City of Trees" gets very humid and runs about 10 degrees hotter than up here in the mountains and we're over 100, so...No Costco trips until it gets a little better! My tomatoes are loving it, though!

Bandit is a nearly blind mama's boy. I don't have a fence, either, he apparently thinks my feet are his own GPS. He mostly sleeps. We'll talk more about a visit and thanks for offering to send the glucose, but Amazon is fine and I get free shipping. I'd never make you go out in this heat!

reply by: sandra Alicante on August 14, 2012 at 4:21 am
sandra Alicante

Mmmmmm. Those flakes are going on my MDWC list (must do when cooler).
At the moment it is as much as I can do to bake bread, if heat could melt fat away I'd be a mere slip of a thing by now!

sandrascookbook.com

reply by: dachshundlady on August 14, 2012 at 11:21 am
dachshundlady


Oops, double post.

reply by: dachshundlady on August 14, 2012 at 8:01 am
dachshundlady

frick, I have been using half the amount of light Karo syrup for the glucose. And yes, her recipes are complicated with all the steps but I copied off a few like banana cake and choc chip cake anyway. I need to get one of those 6" cake forms for cutting and building her cakes. I thought I would make the banana cake and fill it with custard and then maybe a penuche icing (you know me and penuche!). And the choc chip cake I may brush with seedless rasp jam. I just can't worry about making passion fruit puree! It is a fun book to read. I love the convoluted story of how she came to be at the milk bar.

reply by: frick on August 14, 2012 at 3:16 pm
frick

I'm fascinated by the Apple Pie Cake. I have to make the Pie Dough Crumbs. What a bummer to find such a book when it is so hot, especially since most of the recipes require 4-6 mother recipes. I think I have a 6" springform around here if I can only find it. Sometimes the hunt for equipment and ingredients is half the fun. Up til now I have avoided buying a Silpat liner but now I think that will be a birthday present.

reply by: dachshundlady on August 14, 2012 at 9:15 pm
dachshundlady

Do you have the acetate ribbon? I think you need 2" and 4".

reply by: frick on August 15, 2012 at 3:53 pm
frick

I did forget about that. However, I am very fortunate to have Janes' Cakes just a few minutes away. They are like a Home Depot of cake and candy making supplies. There are literally thousands of molds, pans, ingredients, bags, boxes & tools. It pains me that I will probably never be near a King Arthur store, or a specialty store for bread making but Janes' really does fill in with a lot of unusual goodies. Oddly enough, they were right in the 'shopping & restaurant' district only four blocks away but finally outgrew their space & moved a little farther away. However, this is a grapes, dates, wild rice, lettuce, strawberry, garlic and artichoke state so flour is still like buying gold.

reply by: cwcdesign on August 15, 2012 at 4:41 pm
cwcdesign

Sandra,

I meant to mention that I think they have translated this book into "British" because I looked it up at AmazonUk and they had a version published just this last May. When you go to look inside, they tell you it's the other version.

reply by: sandra Alicante on August 15, 2012 at 4:56 pm
sandra Alicante

I'd have a great problem getting any specialist items. I don't think they have ANY baker/decorating supply shops here at all!

sandrascookbook.com

reply by: stephsugar on August 19, 2012 at 12:56 pm
stephsugar

Pierre Herme uses rice krispies as a substitute for feullitine