Caviar Puff Pastry Stars Food

STAR PUFFS

Steps:

• Cut a sheet of puff pastry with a star-shaped cookie cutter. Arrange the stars on a parchment-lined baking sheet; brush with olive oil and sprinkle with grated parmesan cheese and pepper. Bake at 400 degrees until puffed and crisp, about 15 minutes.

PARMESAN PUFF PASTRY STARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
• Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
• Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.

CAVIAR PUFF-PASTRY STARS

Steps:

• On a floured surface roll out the puff pastry 1/8 inch thick and with a 3-inch star-shaped cutter cut out 8 pastry stars. Transfer the stars to a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake the stars in the middle of a preheated 400°F. oven 12 to 15 minutes, or until they are puffed and golden. Transfer the stars to a rack and let them cool completely. With a sharp small knife carefully split the stars in half horizontally to form a total of 16 stars, leaving the bottoms cut sides up and the tops cut sides down. Just before serving, spoon about 1 teaspoon of the sour cream onto each star, divide the caviar among the stars, and sprinkle the hors d'oeuvres with the chives.

PASTRY PUFFS WITH CAVIAR

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Butter a large baking sheet.
• Bring water, butter, and salt to a boil in a 1 1/2- to 2 1/2-quart heavy saucepan over high heat, stirring. Reduce heat to moderate. Add flour all at once and cook, beating with a wooden spoon until mixture pulls away from side of pan, about 45 seconds. Remove from heat and cool slightly, then add 2 raw eggs 1 at a time, beating well with wooden spoon after each addition.
• Transfer mixture to pastry bag and pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart. With a finger dipped in water, lightly tap down points on mounds to make tops round. Bake profiteroles until puffed and golden, 20 to 25 minutes. Remove from oven and pierce each profiterole once with a wooden pick. Turn off oven and return profiteroles to oven, letting them stand in residual heat 5 minutes more. Transfer to a rack to cool completely.
• Horizontally cut off top third of each profiterole with a serrated knife and discard tops. Force boiled egg through a medium-mesh sieve into a small bowl and stir in parsley. Spoon a rounded 1/4 teaspoon caviar into each profiterole and sprinkle with a bit of egg mixture.

CAVIAR PUFF PASTRY STARS

Steps:

• Preheat oven to 400 degrees F.
• On a floured surface, roll out puff pastry 1/8 inch thick and with a 3 inch star-shaped cutter, cut out 16 pastry stars.
• Transfer to lightly greased baking sheets, brush tops with egg wash, being careful not to let it drip down sides.
• Bake in middle of oven for 12-15 minutes, or until puffed and golden.
• Let cool and split, leaving the bottoms cut-side-up and tops cut-side-down.
• Just before serving, spoon about 1 tsp sour cream onto each star, divide caviar among stars and sprinkle with chives.

FEAST OF THE SEVEN FISHES PIE

Steps:

• Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
• In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
• Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
• Chill uncovered, for at least 1 hour, and up to overnight.
• Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
• Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
• Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.

SHORTBREAD STARS

Steps:

• Cream butter 3-5 min until fluffy.
• add sugar and beat 2 min.
• add vanilla.
• add flour and salt and combine on low speed.
• chill 60 min.
• roll out to 1/4 " thickness and cut into stars.
• bake at 325 for 18-20 min.
• once cooled, sprinkle with powdered sugar.

STARS AND STRIPES FOREVER DESSERT

Steps:

• On a lightly floured surface, roll out pastry to 1/8 inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment-paper lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with sugar. Cool.
• In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars.

CAVIAR PUFF PASTRY STARS

Steps:

• On floured surface, roll out pastry 1/8" thick. With a 3" star cutter, cut out 8 pastry stars. Transfer stars to a lightly greased baking sheet. Brush tops of stars with egg wash, being careful not to let wash drip down sides. Bake in middle of preheated 400F oven for 12-15 minutes or until they are puffed and golden. Transfer stars to a rack and let cool competely. With a sharp, small knife, carefully split stars in half horizontally to for a total of 16 stars, leaving bottoms cut sides up and tops cut sides down. Just before serving, spoon about 1 tsp of sour cream onto each star, divide caviar among the stars and sprinkle with chives.

PESTO PASTRY STARS

Steps:

• Preheat oven to moderately hot (400°F - 205°C - Gas Mark 6).
• Combine butter and pesto in small bowl. Spread pesto mixture over pastry sheets, sprinkle with cheese.
• Using a 5.5 cm cutter, cut stars from pastry sheets, place onto lightly oiled oven trays.
• Bake, uncovered, for about 10 minutes or until puffed and browned, cool.

SPICED PEAR TART

Steps:

• Poach the pears: Combine 2 cups/480 milliliters water, sugar, vanilla extract and star anise pods in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Place the pears in the poaching liquid and cover with a lid. Keep just below a simmer and cook until the pears are tender, about 40 minutes depending on the ripeness of the pears. Remove the pears from the liquid to a plate and cool completely. Slice each pear half crosswise into 1/2-inch-thick slices. Set aside.
• While the pears poach and cool, make the pastry: Trim a sheet of puff pastry to one 4 1/2-by-12 inch rectangle. From the remaining puff pastry, cut two 1-by-12-inch strips. Transfer rectangle and strips to a sheet pan lined with parchment paper.
• Using a pastry brush, brush the beaten egg in a thin 1-inch strip along both long edges of the puff pastry, then place the strips of puff pastry on top. (You should have a rectangle of puff pastry with a puff pastry border down each of the long sides.) Use the back of a chef's knife or the tines of a fork to gently press the strips of puff pastry into the rectangle. Prick the pastry all over with a fork, then refrigerate for 15 minutes. Meanwhile, heat the oven to 325 degrees.
• Brush the puff pastry all over with egg wash, then line the center with parchment and fill with baking weights or dried beans. Bake for 20 minutes, turning halfway through. Remove the parchment and baking weights. Bake until golden brown, about 3 more minutes. As soon as you pull it out of the oven, trim the edges with a knife so the layers line up, if necessary. If the center has puffed up, gently prick with a fork or toothpick to release air. Allow to cool completely.
• While the pastry bakes and cools, make the pastry cream: Combine the milk, vanilla extract, and half the sugar (using 2 tablespoons/30 grams) in a pot. Bring to a simmer over medium-low. In a separate bowl, whisk together the remaining 2 tablespoons/30 grams sugar and the cornstarch, then whisk in the yolks. Whisking the eggs and cornstarch continuously, carefully add 1/4 cup of the hot milk mixture to the egg yolks, and whisk well to combine. Now, whisking the hot milk mixture in the pot continuously, add the egg yolks and cornstarch mixture to the pot. Continue whisking until it thickens. (It happens fast!) Immediately remove from the heat and whisk in the softened butter until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface of the pastry cream. Allow to cool to room temperature.
• While pastry cream cools, make the glaze: Combine the pear purée, sugar and 2 tablespoons water in a medium saucepan and bring to a simmer until slightly reduced and glossy, about 3 minutes. Strain and chill.
• Transfer the puff pastry to a serving platter. Spread about 1 1/2 cups pastry cream down the center of the pastry shell. Place the sliced pear halves over the pastry cream in alternating directions. Brush each pear with a thick layer of pear glaze. Garnish any areas between the pears with toasted almonds. Dust the whole tart with confectioners' sugar just before serving.