The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [423]
2. Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.
PÂTE SUCRÉE CITRUS VARIATION Make the recipe as directed, adding 2 teaspoons of freshly grated orange zest and 1 teaspoon freshly grated lemon zest with the dry ingredients.
DECORATING TECHNIQUES
•To make a crimped edge, line a pie plate with dough. Trim the overhang to 1 inch. Using the thumb and forefinger of one hand, push with the thumb of the other hand, crimping; continue around crust. Use the tines of a fork to crimp a single-crust pie and to make a seal for a double crust.
•To make a braided edge, cut 12-inch-long, ¼-inch-thick strips of dough; braid them. Brush the crust’s edge or the bottom of the braids with water; gently press the braid around the pie plate’s rim. Trim.
•To make designs, use cookie and aspic cutters, then attach the cutouts to the crust with water.
•To make a lattice top, roll out the crust. Using a fluted pastry wheel, make ½- to ¾-inch-wide strips, about 12 inches long. Lay the strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge, then lay a strip perpendicular to them at the folds. Return the folded strips. Fold back the remaining strips; arrange another perpendicular strip. Continue until the lattice is formed. Using a fork, seal the strips to the edge. For a shiny crust, brush it with a mixture of 1 egg and 2 tablespoons heavy cream.
pâte à choux
MAKES ENOUGH FOR 3 DOZEN CREAM PUFFS
1 cup water
1 stick (½ cup) unsalted butter
1 teaspoon sugar
½ teaspoon salt
1 cup all-purpose flour
5 large eggs (1 liquid cup)
1. Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the flour. When the flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
2. Transfer the panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add the eggs, 1 at a time, on medium speed, letting each incorporate completely before adding the next. Add the last egg a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the egg and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.
3. The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days. To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.
puff pastry
MAKES 2¾ POUNDS PUFF PASTRY, OR ENOUGH FOR 16 TURNOVERS
This pastry dough may be made in advance and frozen after the fourth turn for up to 2 months. The final two turns should be completed immediately before using.
2¾ cups all-purpose flour, plus more for dusting
1 cup plus 2 tablespoons cake flour (not self-rising)
1 teaspoon salt
1 pound (4 sticks) very cold unsalted butter
1 tablespoon fresh lemon juice
1. Combine 2½ cups all-purpose flour and the cake flour and salt in a medium bowl. Cut 1 stick butter into small pieces. Add with the lemon juice to the flour mixture; cut in the butter with a pastry cutter or 2 knives until the mixture resembles coarse meal. Gradually mix in up to 1 cup ice water, until the dough just comes together. Pat the dough into a 6-inch square; wrap in plastic. Chill 30 minutes.
2. Cut the remaining 3 sticks butter into bits. Sprinkle with the remaining ¼ cup flour; mix together by rubbing against a cold work surface with the heel of your hand. Form into a 5½-inch square; wrap in plastic. Chill 15 minutes.
3. On a lightly