Serves: 4

1 pound puff pastry sheet, thawed
1/2 pound Swiss cheese
4 tablespoons Dijon mustard
12 asparagus spears, cooked crisp
1 egg, beaten

• preparation

Preheat oven to 375 degrees.
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted

Serves: 6

3- 1-pound packages frozen puff pastry
Flour for rolling

For the mushrooms:
2 large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
salt and pepper

For the onions:
3 tablespoons butter
3 medium onions, thinly sliced
1/2 cup red wine
salt and pepper

For the spinach and cheese:
1 cup cooked chopped spinach
6 ounces blue cheese
For the beef:
6- 5 to 6 ounce center-cut beef tenderloins
salt and pepper
1/2 cup olive oil

• preparation

Prepare the pastry and fillings:
The frozen puff pastry usually comes in sheets.
Two in each 1-pound package. Thaw pastry. Unwrap each sheet. Sit a 10-inch round cake pan on pastry.
With a sharp knife, cut out pastry sheets into 10-inch rounds. Lightly score a 4 by 3-inch rectangle in the center of each pastry round. Do not cut through the pastry.
Extend the lines of the rectangle and cut out the corners as shown in sketch.
Use scraps to cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds between sheets of wax paper.
For the mushrooms:
Slice the portobello into strips. Heat a heavy skillet over high heat. Add oil, garlic, mushrooms, thyme and rosemary.
Stir until mushrooms are brown. Season with salt and pepper. Transfer to a bowl.
For the onions:
Melt butter in a heavy skillet. Add onion and cook over low heat until onion are caramelized, stirring occasionally. Add Sherry wine and cook until pan is dry. Season with salt and pepper.
Set aside to cool.
For the fillets:
Heat a heavy skillet over high heat. Add oil and sear fillets 3 minutes on each side.
Season with salt and pepper. Transfer fillets to a plate. Refrigerate until ready to use.
For the sauce:
Pour 1 cup red wine in skillet. Cook for 5 minutes. Stir a package of brown sauce mix in cold water. Pour in skillet with wine. Whisk until thickened. Set sauce aside.
Assemble the wellingtons:
Preheat oven to 400 degrees. Line the prepared pastries on a work surface.
Spread half of the well drained spinach over center of pastries. Divide blue cheese and well drained onions into six equal portions and spread over spinach.
Top with fillet, mushrooms and remaining spinach. Fold each side panel onto top to seal the content of pastry.
Turn the packages and arrange on a baking sheet seam side down. Decorate with pastry cut outs Brush pastries with a beaten egg.
Bake in for about 20 minutes or until the internal temperature is at 110 degrees. Be sure that the tip of the thermometer is inserted in the center of the package.
Set cooked wellingtons aside no longer than 10 minutes. The sealed fillets continue to cook out of the oven.
Cut each wellington in half. Arrange on warm plates and serve immediately.

Serves: 4

1 small leg of lamb (about 2 pounds)
2 lamb kidneys, cut into small cubes
1 tablespoon olive oil
1/2 cup diced mushrooms
2 tablespoons chopped truffles
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
to taste salt and ground black pepper
1 tablespoon oil for roasting
2 tablespoons Madeira wine
1 cup diced vegetables (carrot, celery, onion)
1 1/2 pounds puff pastry
1 egg
to taste salt and ground black pepper

• preparation

Bone the leg of lamb without opening completely and leave shank bone attached.
In a sauté pan, heat olive oil over high heat, and briskly sauté the lamb kidney pieces.
Deglaze with Madeira wine. Add mushrooms and truffles, thyme, rosemary, and tarragon.
Cook over medium heat for 5 minutes. Season with salt and pepper. Set aside until cool.
Preheat oven to 450 degrees. Stuff boned leg of lamb with the kidney mixture.
Close opening with a trussing needle and twine. Rub stuffed leg of lamb with oil; season with salt and pepper. Place diced vegetables, lamb bones and trimmings in a roasting pan.
Arrange leg of lamb on top of vegetables, and roast in the oven for 15 minutes.
Remove lamb, and cool.
Also, remove twine before wrapping in pastry dough. Add 2 cups of water to the pan and boil to make 1 cup of lamb juice. Strain. Remove fat, and set aside.
Roll out puff pastry to about 1/4 inch thickness. Brush surface with beaten egg.
Place lamb on top and cover with dough, leaving shank bone uncovered. Decorate pastry with any trimmings. Brush dough with egg again. Reduce oven temperature to 350 degrees, and bake for 20 more minutes for medium-rare.
Carve the lamb, and serve with the lamb gravy. Potatoes Savoyarde are served with this dish .

Serves: 8

6 to 8 leaves of chard
2 tbsp butter
3 cups sliced leeks, white and light green portions only
½ cup (125 mL) cream
6 cups spinach
Salt and freshly ground pepper
8 oz (250 g) scallops, chopped
2 tsp paprika
1 tsp ground ginger
Pinch cayenne
1 tsp cinnamon
2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut
1 pkg (450 g) pre-rolled puff pastry, thawed
1 egg, lightly beaten

ARUGULA HOLLANDAISE
½ cup (125 mL) butter
2 egg yolks
11/2 cups (375 mL) packed baby arugula
1/4 cup (60 mL) Greek yogurt
Salt and freshly ground pepper

• preparation

1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.

2 Heat butter in a skillet over medium-low heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and simmer until thickened, 1 to 2 minutes. Add spinach and cook for 2 more minutes or until spinach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature.

3 Combine paprika, ginger, cayenne and cinnamon. Season both sides of salmon with salt, then sprinkle with spice mixture.

4 Preheat oven to 400°F (200°C).

5 Line a baking sheet with parchment paper. Place one 10-inch (25 cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in center of pastry, leaving a 1/2 inch (1 cm) border. Brush edges with egg wash. Sprinkle chard with salt.

6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap.

7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay over top, enclosing salmon. Cut away any excess pastry and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry.

8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked.

9 For Hollandaise, place butter in pot on medium heat and bring to boil. Meanwhile, place egg yolks, arugula and yogurt in food processor. Process until well combined. Pour bubbling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pepper. Serve warm.

Serves: 4

50g butter
25g flour
25 cl of milk
2 eggs
150 g Comté cheese, cut into small dice
grated nutmeg
400g puff pastry
2 thin slices of ham (optional)
Salt and pepper to taste

• preparation

Make a roux with 25 g of butter and the flour.
Moisten with the milk, mix carefully; quickly bring to the boil and cook for 3 minutes over low heat.

Let the béchamel cool down, mix in one egg yolk, the diced Comté cheese, salt, pepper and nutmeg.

Cut the rolled-out puff pastry into 4 discs 16 cm in diameter

If using ham, Cut the slices of ham in half.

Crack the second egg into a bowl, beat with a fork until golden brown.

Using a brush dipped in this egg wash, brush the edges of the discs of puff pastry.

Place a ½ slice of ham in the center of each disc of dough.

Place on top 1 large spoon, 1/4 - of the cheese preparation.

Bring the discs on three sides towards the center to give a tricorn shape. Seal the three sides well. Gild with egg.

Place each talmouse on the baking sheet, leave to firm in the refrigerator for 15 to 20 minutes.


Heat the remaining butter in a frying pan, sauté the mushrooms, sprinkle with the chopped shallot, salt and pepper, and cook briskly until the water has completely evaporated.

Remove the talmouses from the refrigerator, brush them completely with the egg wash.

Bake in the oven preheated to 240°C - Th 8, until the pastry is flaky and golden, about 35 minutes

If necessary, lower the oven temperature and cover the talmouses with aluminum foil at the end of cooking.

Arrange each talmouse on a warm plates. Serve hot.

Serves: 6

3 lbs of ripe tomatoes
puff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper

• preparation

Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.

Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.

Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.

Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.

Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.

Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.

Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.

Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.

Serves: 6

3 lbs of ripe tomatoes
puff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper

• preparation

Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.

Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.

Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.

Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.

Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.

Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.

Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.

Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.

Serves: 6

a 1-inch piece vanilla bean split lengthwise
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired

• preparation

Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.

Serves: 8

1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed

• preparation

Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.

Serves: 8

1 pound puff pastry dough
2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream

• preparation

Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.

Serves: 5

Caramelized puff pastry

1 pound puff pastry
2 tbsp powdered sugar

Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding

1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate

• preparation

1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.

Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.

13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.

Serves: 8

1 pound puff pastry dough (2 rectangle sheets)
1 tablespoon soft butter
1/2 cup superfine sugar

• preparation

Thaw the puff pastry if frozen. Roll one sheet of dough on a lightly floured work surface to 1/4-inch thick. Spread butter over surface of pastry.
Sprinkle with one half of the sugar. Roll second pastry sheet to the same size as first. Place on top of first. Sprinkle remaining sugar over whole surface.
Fold as sketched bringing the ends to within 3/4 inch of each other. Repeat this folding as shown.
Slice into 1/4-inch- thick "palm leaves". Put leaves on an ungreased baking sheet. Bake in a preheated 375 degree oven for 15 minutes. Turn cookies over with a spatula.
Continue baking until golden brown. Transfer palmiers on a rack to cool. Store in an airtight container.

Serves: 12

1/3 cup all-purpose flour (40 g)
1/4 teaspoon salt
1 1/2 cups of whole milk (350 ml)
1 1/3 cups white sugar (265 g)
1/3 cup water (80 ml)
6 large egg yolks
1 teaspoon vanilla extract (5 ml)
1 cinnamon stick
1 lemon peel only, cut into strips
1 sheet pre-rolled puff pastry (about 300g or 10 oz)

• preparation

1. Preheat your oven to 550°F (290°C), and lightly grease a 12-cup muffin tin.
2. In a saucepan, bring to a rolling boil the sugar, water, vanilla extract, lemon zest, and cinnamon stick.
3. Separately, whisk the milk, flour, and salt together very thoroughly. Cook over medium heat, whisking constantly, for about 5 minutes or until well combined and thickened. Remove from heat and allow to cool for 10 minutes.
4. Once cooled, whisk in the egg yolks. Then add the sugar syrup (removing the cinnamon stick), and mix until everything is well-combined. Strain into a bowl.
5. Meanwhile, cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log, from the short side. Next, cut the log into 12 evenly sized pieces.
6. Place one piece in each of the 12 wells of the muffin tin. press down into the center of the dough piece and press outwards to form a cup with the pastry. The pastry cup should have its top edge just above the top of the well of the muffin tin.
7. Fill each pastry cup 3/4 of the way to the top with custard.
8. Place the tray in the oven and bake until the custard starts to caramelize and blister and the pastry goes golden brown (10-12 minutes). Cool pastries before serving.

Serves: 8

2 cans (1-lb, 14-oz size) pear halves
1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar

• preparation

Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.

Serves: 6

1 cup fresh orange juice
1/2 teaspoon grated ginger
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound red rhubarb stalks, unpeeled and thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest

Accompaniment: vanilla ice cream

• preparation

Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.