The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lemon Curd and Cream Cheese Puff Paste

dabrownman's picture
dabrownman

Lemon Curd and Cream Cheese Puff Paste

These sweet little jewels are made with home made puff paste and lemon curd with a little dollop of cream cheese to make it interesting.

I use 1 C AP, 1/4 C WW with some butter and shortening (6 T split 50-50) and few T of ice water (4-5) to make the dough.  After refrigerating, take 2/3 rds of the dough and roll it out as wide as my stick of butter and about 10" long and 1/4" thick.  Slice the frozen stick of butter into 4 slices lengthwise and lay one piece at time on the top of the dough and fold it over laying another piece of butter on top, fold over again and continue until all the slices of butter are encapsulated in the dough roll up.  Then roll out the other 1/3 rd of dough into a rectangle that is 1/4" thick.  Then put the butter layered portion onto this dough and encapsulate it.  Freeze for 20 minutes and then start rolling and folding 2 turns between freezes until you get the number of layers you want.  I did 6 turns folding in 1/3rds for 2,916 layers of butter.   The curd is Rachel Allen's with some  fresh ginger added.  Just cut the 1/4" puff into 3" squares, dock the center and put a T each of curd and cream cheese in the center.  You can mix the two which is what I normally do and wish I had done it on this bake.  Bake at 400 F until nice and brown - hopefully not as dark as mine and spin them in 8 minutes.  These were in 20 minutes because my apprentice was not paying attention tpo check them at 15 the first time.  These 8 used half the puff in various shapes.

 I have been behind on posting so will try to catch up quickly, now that taxes and citrus processing are finally done.  Am starting the retard of 22 hours for a couple of different kinds of baggies - one I promised teketeke I would make with YW since hers came out so well.  YW has really grown on me and this will be the 3rd bread bake in row using YW.  The other baggie is identical to the YW one, after the levain build, but is SD.  Both are around 17-20 % Rye and WWW so will be different than the normal mainly white baggie with poolish.  But, there are some other things to post first.

 

 

Comments

FlourChild's picture
FlourChild

Lemon, cream cheese, and buttery, flaky pastry sound great! 

dabrownman's picture
dabrownman

and taste even better.  I'm going to make another batch and encapsulate the mixed together LC and CC with only one side open to see if we can keep the sugar from boiling out and caramelizing at the 400 F required to get the paste to puff.  I think it might puff at 375 F but you never know.

isand66's picture
isand66

All you need is a cup of coffee or tea and your set.  Very tasty looking !

Can you Fed ex some to me for my trip to china tomorrow?  I won't be finding to many  treats like that where I'm going!

dabrownman's picture
dabrownman

exactlty 8 minutes possibly less.  Safe travels to one of my favorite food places.  if you go to Shanghai I helped design, manufacture and build terminal 4 at the airport there over 25 yrears ago.  Shanghai was different then.  They didn't have much bread  to speak of.

isand66's picture
isand66

I thought you were involved with the retail bread business.  What occupation did you have at the time when you were working on the terminal in Shanghai?

They still don't have much bread in most places I visit in China.  I love Shanghai in general since it is very western compared to most places in China.  Most places I visit are off the beaten path and a long way from the comforts of Shanghai and most of the major cities.  When I visit Shenzhen at least the hotel I'm staying is pretty nice but some of the smaller cities I visit like Zhanzhou which is around 60 minutes from Xiamen, leave little to be desired.

Fortunately I can check my email and surf the web in most places, although the speed sometimes is not much better than dial-up.  At least I can check in with all my friends on TFL to keep my sanity!

Regards,
Ian

dabrownman's picture
dabrownman

I did my internship at Butler Manufacturing.  After graduation I worked in their International Division for 10 years doing buildings all over the world except the EU and Australia.  As a result there are very few places I haven't been for work or play.  Eventually I moved to Jeddah Saudi Arabia to work at the steel fabrication plant there and was also responsible for the Butler International Builder Network.  One of our larger and better builders was in Happy Valley, Hong Kong and we bid together to build the terminal and were successful.

I then left Butler and moves to Phoenix to work at The butler Builder there and after 2 years I went to work for one of my customers Deli Products International in California.  It was a small Wholesale  Retail (Grocery Stores) Distributor of Specialty Food then.  After an 3 years I took over as Operations Director  while also doing all of their design nand constrution for Distribution Centers and we built it up to a billion dollar wholesale food distributor for both retail and Food Service .  Of the 35,000 items we distributed, Rubeschalger Bread out of Chicago was just one line of  them totalling about 10 items - but it was one of my favorites. 

After 20 years I left DPI and moved to PFG - Performance Food Group as their Director of Real Estate and Construction.   They did about $7 Billion in sales then.  When Blackstone bought PFG,  I stuck around for about a year in the merger with Vistar upping the company to $10 billion.  When Blackstone  decided they wanted to buy out my change of control agreement - I retired.

Got 20% WW and Rye baggies coming out of the oven.  Same problem you had.  24" doesn't fit on a 16" round stone well :-)

Safe travels

isand66's picture
isand66

Wow DA, that's a very impressive career you have had and it sounds like you are certainly deserving of your retirement.

I hope I can accomplish half of what you have done in your career.  I work as a Senior Product Manager for Regent Sports and I am responsible for managing, sourcing, pricing, etc. a line of outdoor game sporting good products.

If you are interested you can check out our website which is still being redone at www.regentsports.com.

I've been at this company for 20 years starting out as the marketing manager, then Marketing Director before around 6 1/2 years ago I switched over to the product side.  We source most of our product in China and some soccer products in India and Pakistan as well as a few dart items still in Taiwan.

 

Anyway, thanks for sharing your impressive career story.  It has to feel good to know all your work was responsible for so many successful ventures.

Good luck on the baggies...I look forward to reading about them if you can get them out of the oven!

 

dabrownman's picture
dabrownman

Heck, I can't even slash bread for heaven's sake.  But, thank you anyway for your kind words.

isand66's picture
isand66

You may not be able to go into the Hall of fame for Slashers just yet, but you're getting better with each post...so just keep at it and get yourself a blade already :)

AnnaInMD's picture
AnnaInMD

cream cheese and butter  ;)  Bring it on !

 

 

dabrownman's picture
dabrownman

I love 20% WW short crust pastery for the bottom crust on pies and puff for the top.  Anything in between has to taste great.  Lemon bars are our household favorite cookie, if you can call them that :-)

Bake on