Scarlett WGooseberry Barquettes
May 22nd 2007 15:02
Gooseberry Barquettes
About Gooseberry
The gooseberry Ribes uva-crispa is a species of Ribes, native to Europe, northwestern Africa and southwestern Asia. It is one of several similar species in the subgenus Grossularia; for the other related species (e.g. North American Gooseberry Ribes hirtellum).
About Barquettes
A small oval shaped pastry shell with either sweet or savory fillings.
About Pâte Brisée
This is a flavourful pastry dough that is quick to make and easy to roll out. The pastry can be made in a food processor, electric mixer, or by hand. Just make sure the butter and water are cold and don’t over mix this dough or it will be tough after baking. Pâte brisée is pronounced path bree-ZAY. It is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry its crumbly texture and buttery flavour. Used in both sweet and savory pastries.
About Pastry Cream
Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. It is used in pastry cookery, for example to fill éclairs or to top fresh fruit tarts. Basic pastry creams are typically flavoured with vanilla, but variations include chocolate, almond, butterscotch, and other flavours.
About Rum
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America.
Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.
Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and piracy. Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia’s Rum Rebellion and the American Revolution.
INGREDIENTS
Makes 12 individual barquettes
For the pâte brisée (makes one 8- or 9-inch crust)
1¼ cup flour
6 tablespoons cold sweet butter, cut into bits
2 tablespoons cold vegetable shortening
¼ teaspoon salt
For the pastry cream
one-third cup sugar
1 tablespoon plus 2 teaspoons cornstarch
pinch salt
1 cup plus 2 tablespoons milk
2 egg yolks, beaten
1 tablespoon butter, softened
1 teaspoon rum
½ cup heavy cream, whipped
To assemble
1 pint fresh gooseberries, peeled and sliced
1 X 10-oz jar clear apple jelly
1 bunch fresh mint leaves
To garnish
mint sprigs
1. To prepare the pâte brisée, in a large bowl, cut the butter, shortening, and salt into the flour until the mixture resembles coarse meal.
2. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
3. Knead the dough lightly with heel of the hand against a smooth surface for a few seconds, and re-form it into a ball.
4. Wrap dough in plastic wrap and chill for 1 hour before rolling out.
5. On a lightly floured surface, roll out pâte brisée dough to a ⅛-inch thick rectangle.
6. Place 12 X 3-inch barquette pans side by side, in 2 rows of 6 on a clean surface.
7. Lay pastry over the top of barquettes and run rolling pin across the top to cut pastry to fit pans.
8. Gently press pastry into barquettes with your fingers. Chill for 30 minutes.
9. To make the pastry cream, in a small mixing bowl, combine sugar, cornstarch, and salt. Add 2 tablespoons of the milk and blend well. Set aside.
10. In a medium saucepan, heat remaining milk over medium heat until almost boiling. Stir in cornstarch mixture and simmer, whisking constantly, until mixture begins to thicken.
11. Remove from the heat and stir in egg yolks, butter, and rum. Let cool.
12. Preheat oven to 375ºF.
13. Line each chilled barquette with a sheet of aluminum foil and fill with pie weights or dried beans to prevent pastry from puffing up and shrinking during baking.
14. Place on a baking sheet in the middle of the oven and bake for 12-15 minutes, or until lightly browned. Let cool.
15. Fold whipped cream into the pastry cream and spoon into a pastry bag fitted with a plain tip.
16. Pipe cream into cooled barquette shells.
17. Arrange gooseberry slices in barquettes, standing them as close together as possible, at a 45 degree angle.
18. In a small saucepan, melt the jelly over medium-low heat. Stir 2 teaspoons in water and simmer until mixture thickens and coats the back of a spoon.
19. Spoon or brush glaze generously over gooseberries.
20. Garnish with mint sprigs.
Tips:
Gooseberry barquettes are best if served within one or two hours of making.
**From “Outdoor Entertaining”, “AAA Recipes”, “Joyofbakikn.com” and “Wikipedia, the free encyclopedia”**[/SIZE]
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