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Old 12-28-2007, 05:13 AM   #11
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Why don't you email the restaurant and ask them about the pastry? The worst they can say is "no".
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Old 12-28-2007, 06:50 AM   #12
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Try the puff pastry again but roll it out a little and use a fork to punch holes into it so it won't puff as much.
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Old 12-28-2007, 10:30 AM   #13
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We make a very rich and easy "Rough Puff" Pastry using the Cuisinart and

1 pound of flour
1 pound of unsalted butter
1/2 pound of Brie
(all ingredients used cold)

Buzz it up in the Cuisinart until just before it makes a ball. Let it rest in the fridge for about an hour, and roll out and use.

This should be sturdy enough for what you want, and the cheesy crust will add (only) a subtle depth of flavor. It won't compete.

Bon Appetit!
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Old 12-28-2007, 04:37 PM   #14
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Thanks Andy, I will try that.

To the last reply, if I don't want to use the brie, can I just leave it out?
Are there any other ingredients I need to use if I don't use the brie? Remember, I don't want a very "rich" pastry. The sauce and mushrooms are rich enough.

thanks for your help!!!
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Old 12-28-2007, 04:40 PM   #15
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wow! That looks really good! Trader Joes sells a puff pastry dough, I haven't tired it yet but I bet it's good. You could also try to make puff pastry from scratch.

I love vol au vents.
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Old 12-28-2007, 08:57 PM   #16
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Quote:
Originally Posted by readymade View Post
Thanks Andy, I will try that.

To the last reply, if I don't want to use the brie, can I just leave it out?
Are there any other ingredients I need to use if I don't use the brie? Remember, I don't want a very "rich" pastry. The sauce and mushrooms are rich enough.

thanks for your help!!!
you could use more butter, or another creamy cheese. Puff Pastry IS rich. Good puff pastry is basically layers of butter sandwiched between the dough. I say "good," because Pepp Farms unfortunately ujses ersatz butter these days, instead of the real thing.
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Old 12-28-2007, 09:06 PM   #17
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If you want to avoid the puff dough you might want to consider putting mushrooms and sauce in a ramekin and surround it with toast points for individual servings .Then you just spoon some of the mixture on the toast points.Its actually really good that way.
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Old 12-28-2007, 09:19 PM   #18
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Another option is pate a chou (cream puff paste) which makes a cream puff shell its less rich but not really that firm either.
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Old 01-03-2008, 03:59 AM   #19
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that picture you posted has a rectangle cut out pf the pastry where the filling is. Maybe they prebake the puff pastry at the restaurant or roll it with a rolling pin to make it more dense.
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