Episode 47: Re-Release En Croute Series
This was our first world level 5 dish together, our first time making puff pastry, and the first time we made something wrapped in dough.
In part one, we make our dough getting it ready to rest overnight, cure salmon to remove moisture from the flesh, and make Mushroom Duxelle.
Don’t aim for shaggy dough, but you don’t want a sticky dough either. But let’s learn from Gretchen’s mistake and figure that having more moisture in your dough will be less of a problem than having too little moisture in your dough.
You can chop your mushrooms for your duxelle by hand. And if you actually use your food processor, don’t forget that you can also process the shallot and the thyme in with the shallots. It also may be beneficial to chop your mushrooms in batches, especially if you want to end up with a bit more texture in your duxelle.
In part two, we complete our en croute dishes and roast our asparagus. We do a test bake first to determine if our puff puff pastry is going to work, and it does! After some minor troubles with getting our proteins wrapped, we rested and then finally baked our dishes. Becca needed to rinse the salt off her salmon a bit better because in the end it was too salty, but overall the dish was a success. Gretchen feels like hers ended up pretty close to perfect and even made excellent leftovers! Final conclusion: we would both do this again!
Enjoy Our En Croute Series Repisodes!
The Kitchn Puff Pastry Instructions
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee
High GluttonyPuff PastryBeef WellingtonSalmon En CrouteEn CrouteSalmonBeef TenderloinWellingtonBeef