Spring Cleaning…..

Left over puff pastry. Check. Leftover Diplomat cream. Check. Leftover peaches. Check.
The need to clean out my refrigerator and my freezer had me come up with this tart. Other than feeling guilty about being a little like the evildoer Sandra Lee over on the Food Network, this tart turned out very tasty. You don’t need to use peaches, any fruit would do. You could get fancy and do a variety of fruits if you so desired. Blueberries, kiwi, peaches, raspberries and strawberries are what I see most often.
It’s a beautiful sunny day out here in the Pacific Northwest, so I am going to take full advantage of it and do what I love best when it is warm outside….stay inside and watch the Stanley Cup Playoffs. Anaheim is winning the series by the way, just as I predicted. I doubt the Cup will be making it’s way back to Canada this year. Sigh.

Puff Pastry Peach Tart

One sheet of store bought puff pastry(rolled out to be 9 by 16-inch) OR one 9 by 16-inch rolled out puff pastry
2 cups Diplomat Cream or pastry cream
5-6 medium peaches, peeled and sliced
apricot jam(for glaze)
toasted almond slices(for garnish)
powdered sugar(for garnish)

Roll out puff pastry dough to a 9 by 16 inch rectangle. Have the long side facing you. Fold over one side of the long side about an inch and a half. Repeat this on the other side of the long side. Place onto a baking sheet. Place parchment paper down on the part of the pastry that was not folded over. Place beans or pie weights on top of that. The goal is to only get the folded over ends to puff up(see photos). Bake at 400F for about 10 minutes…watch it at about the 8 minute mark. Look for it to be golden brown. Let cool completely.
Once puff pastry is cooled. Spread Diplomat cream into the “valley” of the pastry. DO NOT spread onto the puffed up sides. Place sliced peaches in a pattern of your choice on top of the Diplomat cream.
Heat about a cup of apricot jam in a sauce pan for just a few minutes so that it becomes syrupy. Take pasty brush and brush the jam onto both the peaches and the top of the puff pastry(this will help the almond slices stick better). Sprinkle almond slices onto the puff pastry as well as some powdered sugar. Place in refrigerator for at least 30 minutes. Best if eaten that day. When ready to serve, slice cake into 2-3 inch slices.

Pate Feuillete ¢â¬â€œ Puff Pastry:
Makes about 2 1/2 pounds.
3 cups all-purpose flour, plus more for work surface (420 gr)
3/4 cup cake flour (105 gr)
1 1/2 teaspoons salt (7 gr)
4 tablespoons unsalted butter, cut into 1/2-inch pieces, well chilled (60 gr)
1 1/4 cups cold water (295.5 ml)
1 tablespoon all-purpose flour (14 gr)
1 3/4 cups (3 1/2 sticks) unsalted butter, well-chilled (405 gr)
1/ Make the dough package: In a large mixing bowl, combine both flours with the salt. Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.
2/ Form a well in center of mixture, and pour the water into well. Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together. Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds. Pat dough into a rough ball, and turn out onto a piece of plastic wrap. Wrap tightly, and place in refrigerator to chill 1 hour.
3/ Make the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper. Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour. Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch. Remove top sheet of paper, and fold butter package in half onto itself. Replace top sheet of paper, and pound again until butter is about A inch thick. Repeat process two or three times, or until butter becomes quite pliable. Using your hands, shape butter package into a 6-inch square. Wrap well in plastic wrap, and place in refrigerator until it is chilled but not hardened, no more than 10 minutes.
4/ Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface. Using a rolling pin, gently roll dough into a 9-inch round. Remove butter package from refrigerator, and place it in the center of the dough round. Using a paring knife or bench scraper, lightly score the dough to outline the butter square; remove butter, and set it aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough. Replace butter package on the center square. Fold flaps of dough over the butter package so that it is completely enclosed. Press with your hands to seal.
5/ Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick. Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you. Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn.Wrap in plastic wrap; place in refrigerator 45 to 60 minutes.
6/ Remove dough from refrigerator, and repeat process in step 5, giving it five more single turns.Always start with the flap opening on the right as if it were a book. Mark the dough with your knuckle each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 4 hours or overnight before using.
 
Saint Honore Cream (Rapid Chiboust or Diplomat Cream)
1 envelope unflavored gelatin (7 gr.)
1/4 cup cold water (60 ml)
1/2 cup + 2 Tablespoons sugar (130 gr)
½ cup all-purpose flour (70 gr)
1/4 teaspoon salt
5 egg yolks
2 cups whole milk (500ml)
1 Tb. rum
¼ cup whipping cream (57 gr)
3 egg whitesdash of salt
1/2 cup sugar (105 gr)
Soak the gelatin in the 1/4 cup of cold water.
Put the sugar, flour, and salt into a saucepan and stir together with a whisk. Add the yolks and enough milk to make a paste. Whisk in the remainder of the milk. Place over low heat and stirring constantly, cook until thick. Remove from heat and stir in the rum and the gelatin. Stir until the gelatin is completely dissolved.Stir in the whipping cream. Set the mixing bowl in cold water and stir until the cream is cool. Place the egg whites in a clean bowl and using clean beaters, whip them with the dash of salt. As soon as the whites begin to stiffen, gradually add the 1/2 cup of sugar and beat until they are very stiff. Fold the egg whites into the cooled cream.

Comments

  1. This is a beautiful “leftover” recipe!!

  2. wow, that’s a lot of leftover diplomat cream :)

  3. oooooh, that last picture is sensational! cleaning out the fridge has never looked so good!

  4. Oh wow! Great idea and beautiful too. Way to go.

  5. That’s some Spring cleaning~only you could come up with something as beautiful and delicious looking ~ how about cleaning some at my house!

  6. great use of left overs! I love peaches on anything especially pastry cream.

  7. OH MY!! Again, everyone is being so creative with our DB challenge leftovers. I’m so jealous some people still have leftover diplomat cream. Ours made great ice cream that lasted all of 1 day. I’m going to have to make some more just to try this!

  8. I’m SO craving cake right now! You’re NOT helping! Uhhhmm.. Looks absolutely delicious! I’d wish all my leftovers was as delightful as this.

  9. Colleen says:

    YAAAAY for leftovers! I love spring cleaning if it does this for me. Pity its winter here…….:(

  10. My leftovers have never looked that good~ in fact your leftovers beat most anything.
    Awesome!

  11. I am with Sandi – my leftovers don’t come close! Love the peaches! Bravo – that is some encore!

  12. That’s the kind of cleaning I like!!!

    :o )

  13. That is right up my street, and I can just taste the puff, creme and peaches, so good! Great pics too.

  14. ooooh, that looks so good! I love the combination of puff pastry and custard AND fruit…. like mille-feuilles with sliced strawberries in between the layers….

  15. ohhhhh so cruel, that looks delicious!!! i have to find out about this diplomat cream, off to goooogle :)

  16. I’m trying so hard not to eat anything after dinner these days, but now that I’ve seen these photos my tummy thinks it needs a treat!

  17. Oh Peabody!! This is NOTHING like you-know-who!

    Delicious!! I SOOO want a slice for tomorrow morning with my coffee. If I ate something like this each morning, life would be that much sweeter. :)

  18. That looks soooo good. I’m totally getting the midnight munchies right about now. I have a sudden craving for pastry. :D I’m glad the weather is cooling down, it’s been too hot to bake in my house.

  19. Seriously…you are the worst blog to read on an empty stomach!!! hehe

  20. I wish I had used my leftovers this way.:)

  21. Fantastic use of the leftovers from the challenge. I am not going to even tell anyone what I did with the cream. I would be beaten and hung.

  22. My knid of leftover..major drool over that last photo.
    Sorry for the Cup…but cream, puff pastry and fruit are sure ways to feel better about it!

  23. Please consider this an open invitation to come visit the bay area and help me transform *my* leftovers? :)

  24. You did me in with the second to the last photo. Jeez. My trash truly enjoyed my left over puff pastry.

  25. Oh my. Now THAT’S perfection. And with leftovers too. You win!

  26. Wow, that looks so good! Peaches and cream at its finest!

  27. Dangit! I really need to conquer my fear of puff pastry – for some reason I cannot bring myself to buy the readymade stuff and hence can’t make any recipes that involve it! Still working up the courage though :(

  28. You inspired me.

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