Puff Pastry Dunkers Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the creme anglaise: Bring the milk, cream, vanilla and salt to a simmer in a medium saucepan over medium heat. Whisk the egg yolks and granulated sugar in a medium heatproof bowl until well combined.
• When the milk mixture comes to a simmer, pour about a quarter of it into the yolk mixture while whisking constantly to combine. Place the saucepan with the remaining milk mixture over low heat. While whisking constantly, add the yolk mixture to the saucepan. (Reserve the bowl.) Whisk until the mixture begins to thicken, 1 to 2 minutes.
• Switch to a silicone spatula and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to heavily coat the spatula, 3 to 5 minutes. Strain the creme anglaise through a fine-mesh sieve into the reserved bowl, press a sheet of plastic wrap directly against the surface and let cool.
• For the dunkers: Line 2 baking sheets with parchment.
• On a lightly floured work surface, roll out each sheet of puff pastry to flatten slightly. Cut the dough into 1-by-4-inch strips. Transfer to the prepared baking sheets.
• Whisk the egg with the cream in a small bowl until well combined. Brush all over the pastry strips, then sprinkle generously with coarse sugar, sanding sugar or sprinkles, almost covering the entire surface.
• Bake until golden brown and very crisp, 12 to 15 minutes. Let cool at least 10 minutes.
• While the dunkers bake and cool, make the chocolate sauce: Bring the cream to a simmer in a small saucepan over medium heat.
• Place the chocolate and butter in a medium heatproof bowl. Add the cream and let sit undisturbed to melt the chocolate and butter, 10 to 15 seconds. Gently stir to combine--the chocolate sauce should be glossy and smooth.
• Serve the dunkers with the cooled creme anglaise and warm chocolate sauce.

Steps:

• Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
• Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
• On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
• Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

Steps:

• Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
• Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
• Cover with cling film and leave to rest for 20 mins in the fridge.
• Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
• Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
• Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
• Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.