The art of french pastry phần 700
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minutes.Turnthespeed
tomediumhighandmix
foranother2minutes.
Coverthebowltightly
withplasticandallowto
riseinawarmspotfor1
hour.
2 Dividethedoughinto
8equalpieces,
approximately100grams
each.Coverthepieces
youarenotrollingwitha
sheetofplasticoratowel.
Youwillbefreezingthe
crustsbeforebaking
them.Tofacilitatethis,
linea14-inchpizzapan
withalargesheetof
plasticwrap.Roll1piece
ofthedoughoutintoa
verythincircle,
approximately12inchesin
diameter.Placethe
rolled-outcircleontopof
theplasticwrapandbring
theedgesoftheplastic
wrapupovertheedgesof
thedough.Placeanother
sheetofplasticwrapon
toptocovertheround
airtight.Placeapieceof
parchmentpaperorwax
paperontopofthe
coveredround,measure
outanotherlargesheetof
plasticforthenextround
ofdough,andplaceiton
topoftheparchment
paper.Rolloutthenext
roundandplaceonthe
plastic.Wrapasdirected
andcontinueuntilallof
theroundsofdoughare
rolledoutandstackedon
topofeachother.Wrap
theentirestackandplace
inthefreezerforatleast2
hoursorforupto1
month.
3 Onehourbeforeyou
wishtobake,preheatthe
ovento500°F/260°C,
preferablywithabaking
stoneinit,orpreparea
hotwoodfire.
4 Inamediumbowl,
whisktogetherthecrème
frche,flour,eggyolk,
nutmeg,seasalt,and
pepper.Cuttheonionsin
halflengthwise(rootend
tostemend),thenacross
