Baking with Julia; #103; Michel Richard

a Hello. I'm Julia Child. Welcome to my house. What fun we're going to have baking and all kinds of incredible cakes, pies and breads right here in my own kitchen.

Today, taught by Master Chef Michelle Tisha, learn all about making and baking puff pastry from these charming breakfast sweets to this splendid, savory tart meal and ass. Join us. I'm baking with Julia. Baking with Julia is funded by the makers of Armin Hammer Baking Soda, part of America's favorite recipes for over 150 years. The standard of purity. At this program is also funded by Land O'Lakes, makers of a butter people have baked with since 1921 and King Arthur Flower, offering tools ingredients and flour for all your baking

needs. By the Corporation for Public Broadcasting and by annual financial support from viewers like you. It's hard to believe that this little flat pale piece of dough, when baked, can turn into this wonderful puffy object. This is French puff pastry, pap féa té, or mere té, which it means it has almost a thousand layers to it and it's tender and tasty, one of the most beautiful doughs and Michelle Richard is going to teach us how to make and he's about the best puff pastry maker in this whole country, if not, not the best. Well, one of the good ones. One of the very best. And I'm going to show you, I've been making puff pastry for 35 years, starting out in France.

France, I went in 1962 and one of the first dough I learned how to make. Good. Okay. To make a puff pastry, we need one pound of pastry flour. I use pastry flour because you don't want too much gluten for that kind of dough. We only use gluten when you use yeast. Okay. I'm going to use that. No, I'll have to. If you can't, if you can, yeah, pastry flour, you can use a combination of plain bleached cake flour and all purpose flour in the proportions of one cake flour for three, all purpose. I will use a recipe, you don't have to. All right. And then we need one and a half teaspoon of salt. Here we go. Let's just plain salt. We need one cup of water, one and a quarter cup, one and a quarter cup, one and a quarter and one and a quarter. I don't read well. I'm glad you are here to help me. And then we're going to process it to be, to be create a nice little bowl. Don't be afraid to over process.

Because I'm more water than the regular recipe. Yes, sir. Just remove the dough from the machine. Then you see the dough is rubbery, not firm, easy to work with. You're creating a nice little bowl. I'm going to cut the top. I cut the top of the dough. You have to cover the dough with a wet towel for a few minutes. And I'm going to work. I'm going to pound the butter. This is one pound of sweet butter. We have to use the butter with the butter. It just came out from the fridge. We want the butter to be firm. Make sure the butter is cold. You don't really want to do that in the pastry shop. Also, maybe you have to think about this. Okay, just pound the butter. Nice square.

And you roll the dough. That's a nice rolling pin. That's the first one. That's the one I've been using for a long time. Okay. Do you see this thick on the middle? Different. Not actually. And probably won't there. Because you're going to overlap. Oh, I see. So that'll make it even. Yeah. You'll reverse the butter. You know, in the middle of the dough. That's very clever way of doing it. You know, because you're going to have three layers on top of each other. Yeah. So neat. Nice. Yeah. And then you tap a little bit. Mm-hmm. Oh, yeah. It's a lot of very careful to keep it in a rectangle. Oh, yeah. Oh, yeah. And it's flour. Make sure that the dough won't stick. Yeah. Give it a roll. I'm going to do two turns. Because when you do a puff pastry, you know, you do a six turn.

Mm-hmm. To make the layer. That's just one. This is one turn. There's terribly important that it's very cold, isn't it? Yes, they're cold. The water's going to melt. It's going to go through the dough. Mm-hmm. And we're going to happen. Bye. So you can never just do that. There's a thin layer of butter. That's right. You can go to the green leaves. That's what makes the thousand leaves. Here we are. Second turn. And then we're going to have to rephrase the leaves for half an hour. One two turn to chill. That's so that you know that I know that I just did two turns. And you have to do two more and half an hour. Yeah. And we will wait half an hour after that. Mm-hmm. Just before using it, you're going to do two more turns. And that's a damp towel. Yeah. And you have to refrigerate it for half an hour. No, you're ready to do the tote me the layers.

Tort me the layers. Tort me the layers. That's Italian. No, no, it's French. It's French. It's French. When you see tote me the layers, it's French. I see. All right. And the dough is ready. We have six turns. We have one, two, three, six turns. So you will roll the last one. Yeah, you refrigerated it. Yeah, I did it so a few minutes ago. And you have them all. We're going to use some of the dough you've been for. I'm going to break the dough you've been for. It's going to be a tote me an inch for eight. For eight, maybe two like me. All right, let's do the dough for the inside, for the bottom of the tote me the layers. Okay? Can you do a little bowl like this? That's interesting. It's a bit because you want to do it wrong. See, that's right. Would you like to roll the dough? No. I know you don't want to help me. No, not just kibbits. You have to have a glass of muscle to do that. Yes, you do. The dough sometimes you don't shrink a little bit.

You have to always lift it up. They don't make it relax. If you'll force it, it makes it kind of tough. That's right. If you force it, you can tough. You're going to shrink the mold. You're going to find that a little dough in the middle of the bottom of the plate of the mold. There we are. Your butter. Lots of butter. Lots of butter. Lots of butter. You know why I do it, lots of the taste because it's going to stick it to it. You don't have to glue it. You don't have to glue it. You don't have to glue it. Okay, you do that. You don't have to do it perfectly. You don't have to do it perfectly. And then we're going to do the top of the pot of the tote me going to the top. The top pot. You roll the top. All right, the top is... I think the top should be the size of that. You're looking at the same size, more or less. Okay, you have to flour. You're going to keep the whole thing in the fridge while we are preparing the veggies. Mm-hmm.

The vegetables for them took me to this. And then we are going to cook. Cook. Cook. Good. Cook the filling. Okay, I'll put this in the fridge. Let me show, are you going to do the filling for the tote? Yes, we're going to do the filling. I think we're going to do it together. All right. See, it's beautiful. We're going to have a layer of spinach, our meat, ham, and cheese. Oh, great. And a beautiful red bell pepper. The first thing we have to do now, we have to roast the pepper. And here on the same time, we're going to do the spinach. The spinach has been blanched, sautéed. We remove all the veins. Mm-hmm. And then all the stems are out. The stems, I call that the vein stems. No, it's just indeed. Fresh spinach are wonderful. Okay, here for that, we need some olive oil. Is that extra virgin? It's just good. It must be French, if it's so good. It's any good at first. Okay, you need one teaspoon. Okay? Some fresh garlic. It's like we move here. We need two cloves.

Oh, garlic. Maybe you need more. You like garlic? No. A lot of garlic, too. But, you know, it's tough to kiss you with a boyfriend after you eat the garlic. And then see some, too. That's it. Okay. You know, I don't risk garlic. Because the oil of the garlic is going to end up in a bowl. All right? You've got garlic. You have to saute a little bit. You have two cloves. Oh, god. Too bad you don't have to spend on TV. Yeah, that would venture. We get smell of it. Okay, we have one pound of spinach. It would be more of a thing. Okay, we have two. Mm-hmm. So, to the spinach, we have to... You like to add some pepper? Some fresh ground pepper? Mm-hmm. Seasoning is very important for some salt. Mm-hmm.

You know what? I think it's a... It doesn't call for cream or butter, but I think it will dry anything. Yeah. You want more cream in your face? I think we do. What you need to do? So, that's what some... We don't have to say to anybody and we add some cream. I don't like the cream. That's very good. That's very good for the house. Well, it blends flavors. Gents flavors and... Mm-hmm. You need some moisture to the taste of spinach. Yeah. I got a little piece of butter too. Yes, why not? I love butter. We are going to transfer it to a dish to cool it down. Mm-hmm. Well, here's... There's a dish. Here we are. Thank you. On the top. A messy dish. A chorizo cream. Then we cover. I'm going to refrigerate it for a few minutes. It is cool. Next, we're going to do this quimble. It's going to break them. You can do that for me, if you said it. Yeah, well, well. One I'm going to work. I'm going to use this flat parsley. I'm going to eat that in parsley.

I prefer the flat parsley. More flavor than the curry one. Mm-hmm. And the parsley right here. Taragon. Taragon is something very special. It's a little bit very strong. Don't shop with the knife because he oxidized to give a very bad taste for them. Oh, no. To the Taragon. Don't put too much of Taragon. Taragon is good. Give a nice and nice flavor. Mm-hmm. Chives are going to give a nice on your knees. Nice. It's flavors to our eggs. Paper? Mm-hmm. We don't have any salt in here. We know where some salt is. And some fresh nutmeg. Like 23 years ago, in France cuisine we are done. We're not making everything. Yes, that's it. No. I can salt. Let's see. We have the salt right there. Do I? Do you want some very loose? I want the flus, but we're going to have to bake it again. Those eggs are going to be in the oven for more than hour. Avola, I think it's ready. France for that to another dish.

We're going to cover it in the place. Take that to the fridge. Mm-hmm. I could eat that one. No, paper almost ready, see? I was like... That's terrible. That's just the way you want it to be. It doesn't look terrible. I will grab that into water. And we're going to peel it. We're going to remove all the black pot. Look at that, the seeds to peel. It's not nice. It's not nice. Now we're going to cut the paper into it. And we're going to remove the seeds. See? I think we are ready now to finish the millenace. Everything is great. Everything is ready. Good. Now everything is cold. And you're ready to go. Okay. You're ready to build that beautiful top millenace. You see, I covered my dough with the plastic to make sure you want to get dry in the fridge. And that's nice and cold. Nice and cold, yes. And here, while we are working, we have the top on the side. You can keep the top in the fridge.

Well, you can have plates like that. That's covered with ice. That will keep the top cold. Because, you know, you have to keep that dough firm to be able to nice to make a nice decoration. Mm-hmm. Here we are. Let's finish. You have to press it down. Press it in. The dough should be all the way through the corner. Here we are. That beautiful. Nice dough. Mm-hmm. We're going to use half of the eggs first. This is the eggs were hot. They would melt the dough. And then they would be able to do a nice decoration. Okay. Okay, another layer of spinach. And when you lay down the layers, make sure they are all flat even. So, you cut it. That's a rainbow. Oh, that'll be a little bit lovely. Okay. We have the spinach. And there we have the abstract ham. Okay. I'll use ham. But you can use turkey. You can use, okay, one layer. You know, you can have as much as you want. Okay.

Let's start. We have plenty of ham here. All right. Here we have the cheese. We have some Swiss cheese. Another layer of cheese. A paper. Oh. What was it? You know? You need a paper here. We need to remove some nice ideas. Okay. Cheese again. All right. Another layer of ham. The nice thing is something like this. You can do it in stages. You can do the spinach. You can do it here. You can do it here. Yeah. You can do it here. You can keep it in the freezer already to go. Okay. Okay. The rest of the eggs are official. It's a rubber spat. So it won't miss any. Missy's real. Up. Spidey. You know, we have some left. Too much. Maybe too much to do around that. Took. We're going to cut the excess of. You keep like one inch on the sides.

Mm-hmm. One inch. You have to add egg glaze. You have to. That's just a little bit of water. A little bit of water. A really egg. Because I have to stick to the dough to stick together. And then you add that. The top. And you cut. Oh, yeah. Fight with it. Okay. Push the thing down. Make sure the two dough are connecting. Two dough are connecting together. Then we'll create a marriage of dough. And then you push it down. There we are. And then you go a little hole in the middle. Because while baking, you want to escape. If you don't do that, that's simple. The truth might explode. Excellent. It won't look nice. You brush it up. I mean, you do that one or two layers. You want that terrain to be gray, to be golden. Beautiful. Now we're going to do a little design. Mm-hmm. You have a little knife.

Mm-hmm. You have a little knife. Mm-hmm. Don't go. You don't have to don't go through the dough. You have to cut halfway down. That's going to make a nice design. That opens up. It opens up in the oven. It opens up in the oven. And you have two different colors. You have the inside of the dough. It will be a lighter color. Why you need everything to be chilled. That's right. See? And then you can. Oh. Oh. And then you do that. Well, that's going to be nice. It will be nice. That's what it's all lovely about. Puff pastry, I think, or all the decorations you can put in. We are going to bake the terrain. It will be almost an hour and a half in the oven. And now it's 15 minutes. That's three underneath 50 degrees. They're baking. They're baking sheet. I'm baking sheet. And that's about in the middle level. And we have a three hundred and fifty degree oven. That's going to be wonderful. Oh. Oh, look at that. Oh, mine. It's great. It's beautiful.

It smells so good. No, no. But now we have to wait until the tooth is cold. Oh, because if you open it up now, it could collapse. It looks awful. There we are. Cooling rack here. All right. That's good. And now we're going to use the oven for the puffs on the plough. We're going to do the puffs on the plough. It's a nice fried eggs. Fried eggs. It's a nice little thing for breakfast. We can serve it for breakfast. You know, you roll the dough until like a half an inch. It's half an inch. And then you have a cookie cutter here. Mm-hmm. What? It's about three and a half inches. We got it. Yeah. I'm going to do four. It's a nice little tarto for breakfast. Okay. We're going to roll those four-year circles. Sugar.

Sugar thing, granulated sugar. Yeah. Okay. And you roll the flour. Flour on one side, sugar, and another. Yeah. Yeah. You're going to be a palmier, well? Like a palmier, yeah. And it's good because when you bake it, the tub will be crunchy and caramelized. Okay. And the bottom, the inside will be soft. That's really lovely. Mm-hmm. And buttery. See it will leave the end. It will leave the end a little bit. It's going to be. Oh, I see. So the end will rise. It will rise. It's a good idea. It will look better. Yeah. So you don't roll it all the way to the end. You're going to leave it a little bit. That's a good idea. I'm going to pour it. Oh. Voila. No. No. I made some fish like caramel. Mm-hmm. Beautiful fish. I showed you the recipes. Caramel. Oh, what we need. We need two cups of milk. Mm-hmm. We need one. Half a cup of sugar. Mm-hmm. How we use the sugar. That's like my fish became too sweet. One piece of salt. Mm-hmm. One thing that I've been cut halfway,

nothing wise, we have to extract the seeds. Mm-hmm. And then you add the whole thing to the milk. Both the both the seeds and the pugs. Yeah, the pugs. Fried yolk. Mm-hmm. One third of a cup of co-stops. Mm-hmm. And you mix the whole thing. Cold. And then you bring it to a void. And you have your pastry cream. And then you have to spring it, I suppose. No, that's a strange perfect. And then what you want to do is, you want to do a little bit. Yeah, you should be moving on to put it aside. And that one whole pastry cream. I'm not supposed to use my finger, but that one will be using it. That's what was just an impeccably clean finger. And it's all right when they haven't been cooked. Right there. Now we're going to finish a little bit. I'm sorry, blah. Oh, sorry, blah. You have some fresh apricot. Oh, no. I'll use apricot. You can use cherries. You can use apple if you want. But then they wouldn't look like, oh, no. They don't want that. That's right. They won't look like eggs.

Like, oh. OK, you have time to see. That's the egg yolk. That's a wonderful idea. Yeah, nice. Two? That's fun. You don't want to give that to your kids. They have a good time on the morning. I give them to my little girl. That's just a surprise. Because they don't like eggs, but they do like apricot and hampticea. And we are going to bake them. You know? And it's three of them. But you can't wait and see what it looks like. Yeah. We're ready for the oven. And the 350. Oh, no, no, no, they're going to bake. It's 35 minutes. Let me see that golden brownie. It could be a moistened water. You know, I'm putting a nice glaze over that. Oh, with that. That's pretty good. You know what it's exactly like? It looks like an egg. It's one thing. I do that because the apricot, they're not sweet after you bake them. Oh, here we go. And then we'll give some sweetness to the apricot. And it looks a little shiny. What kind of glaze is this? It's apricot.

You know, I boil some apricots with a little bit of sugar and some water. You bring to a boil and see me. And then you strain it. Ah, here we are. In France, we don't eat eggs on the morning. But we do do this. We do do this. Then we're going to cut. We're going to have a slice of the toatmeal and ask. I'm going to see this inside. Now, this is cool off. Cooled off, yes. It's been cool for a few hours. You're going to sort of eat it at room temperature. Yeah. It's easier to cut. Oh, it's easier to do otherwise. If you cut one, it's too warm. That could be with all fall apart when one ever. Beautiful slice. Oh. Can't make sure you cut all the way down. You don't want that. Yeah. Just take it. And then you take your knife and make sure that. It's just, wow. Look at that. It's still warm. That is lovely. Oh, that is just. I can't wait. Look at that. Now, what should we eat first? I think we're going to have it for dessert.

I think the first we need to think we'd some wine to. I think you're right. We've been working so hard. We're working so hard. We need some wine. This is a nice amortized wine that I find in your wine cellar. It's going to go well with that, with the terrain. With the terrain, because the Anis, you feel the Anis. The pepper is peppery. Well, I can't wait to try this. Mm. That's good. That's good. Another best one ever made in my life. Mm. Little fresh ingredients. I think we should try some of the flour. That's true. Yeah. It's so wonderful. It's that. I can't cut right through the egg yolk there. Mm. Yeah, we'll taste it. Appreciate it. Mm. It's so wonderful.

Perfect. It's so good. It's nice. Michelle, thank you very very much. It's so nice to be here. I will drink to maybe back. Good. Oh. Complete recipes for all the breads, cakes, cookies, and pies in this series, and more are available in the baking with Julia Cookbook. Over 500 pages, detailed instruction, and 100-color photos. To order, call 1-800-918-3600. Funding for this program has been provided by Farberware. Creators of Farberware Millennium. Never stick stainless steel cookware. At this program is also funded by Land O'Lakes, makers of the butter people have baked with since 1921. Baking with Julia is funded by the makers of Arm and Hammer baking soda, part of America's recipes for over 150 years.

Arm and Hammer baking soda, the standard of purity. And King Arthur Flower, offering tools ingredients and flower for all your baking needs. By the Corporation for Public Broadcasting, and by annual financial support from viewers like you. This is PBS. Detailed recipes for everything baked in this program are available with a printed transcript of this episode of Baking with Julia. To order your copy, call 1-800-918-3600, the price is 495 plus handling.

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