Subj : Top Parisian Noshes - 18
To   : All
From : Dave Drum
Date : Sun Mar 05 2023 06:09:48

The Seigle Feuillete at Les Copains du Faubourg: The mill on a ledge
above the bakers’ counter is impossible to miss; indeed, its steady
grind of rare, artisanal flours - and the metronomic clack-clack it
produces - often lulls customers into a moment of morning contemplation.
As hypnotic as it is functional, the flour production at Les Copains du
Faubourg speaks to the baker Gerald Auvrez’s ambition to bring
hyperlocality to baking. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Feuillete
 Categories: Pastry, Fruits, Citrus, Dairy, Booze
      Yield: 6 servings
 
      2    Sheets puff pastry
  2 1/2 c  Strawberries; hulled,
           - quartered
      3 tb Sugar
      2 tb Fresh squeezed lemon juice
      1 tb Kirsch
      2 c  Thickened cream
           Icing to decorate
 
  Cut each sheet of puff pastry in half, then cut each
  half into 3 rectangles and place on a greased baking
  tray.
  
  Bake @ 400ºF/205ºC for 10 minutes. Cool on wire rack
  
  Place half the strawberries, the sugar and lemon juice
  in a medium saucepan and cook gently over moderately low
  heat for 10 minutes, stirring constantly.
  
  When fruit is soft push through a sieve and discard
  pips.
  
  Stir kirsch into puree and set aside.
  
  Whip cream until light and fluffy, fold in remaining
  strawberries and spread over 6 of the pastry leaves.
  
  Top with remaining 6 pastry leaves.
  
  Dust with icing sugar and serve in a pool of strawberry
  puree.
  
  By: Genevieve Ko
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bad: Manhattan clam chowder. Worse: Clam Manhattans
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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