I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD. After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve. I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event. All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients. Fueled by my love for food and the opportunity to share that love in so many ways.
Rolling out the Puff Pastry and Adding the Filling
Chef Bryan Davis demonstrates how to roll of the pastry and add the filling for puff pastry coins.
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Rolling out the Puff Pastry and Adding the Filling
1. Keep the puff pastry dough cold. Place flour on a work surface and the dough on top of the flour. Roll it out to a nice rectangle.
2. Use a pastry brush to brush the flour off. Brush mustard onto the dough and add diced ham and two types of cheese.
3. Roll the filling up in the dough. Make a tight roll. Put it in the fridge.
4. Set the rolled dough on a cutting board and slice it into pieces about a quarter inch thick. Lay them on a baking sheet and put them in the oven for 12-15 minutes at 375 degrees. Plate and serve.
Bryan Davis: Hi! My name is Bryan Davis, for Chef Bryan's KITCHEN and today we are making puff pastry coins. What we are going to do is we are going to start off with our puff pastry. This is a store bought pastry that I brought because it's lot easier to work with than making your own.
Puff pastry is a very difficult dough. It's takes a long time to make and it takes a knowing a how to do it to make it right. So whenever I work with puff pastry, generally I buy, I use store bought pastry. One thing you want to remember, when working with puff pastry, you want to keep it cold. The thing that makes the puff pastry work is it's layer of butter and flour. The reason it puffs, you keep the butter cold as it hits to the oven, the moisture from the butter releases, which kind of lifts the layers of butter and flour, which creates to rise.
So what we are going to do, is we are going to start with our dough. We are just going to put a little bit of flour on our work surface. We put our puff pastry down on the flour and then we are going to sprinkle a little bit over the top. You kind of want -- you don't want to use a lot of flour, but you want to use enough to where it allows you to work with it and roll. If you are rolling it out and you see that it's not moving, that it's sticking to the table, then you don't have enough flour, lift it up and add little bit more flour.
So what we are going to do, we are just going to just roll this out into -- we don't want it too thin, we want it may be 16 pinch thick, so we are just going to roll it out to a nice rectangle. And what I like about these French style rolling pins, is they are kind of angled at either end, so if you need to straighten it out, you can just put little more pressure on one end, to keep a nice, straight dough.
So that's basically what we are going to do with our dough, that's about all we need. So we are going to take it here and now what we are going to do with these puff pastry coins, is we are going to roll them. So we want to get all this flour off, that's why we have two different pastry brushes. I am going to use one pastry brush, to brush the flour off and I am going to use the other pastry brush, to put the mustard on.
So what we are going to do is we are just going to take the flour, take the pastry brush and brush the excess flour off the dough. You don't need to put any heavy pressure on it, just lightly brush it, to remove the excess flour. Okay, kind of brush around the edges of it. Now what we are going to do is we are going to flip it over and do the same thing on the other side. This way we are going to flip our dough over and we are going to brush all the flour off the other side.
Now making these is very simple. We are going to brush it with the dijon mustard, we are going to sprinkle it with the diced ham, the two types of cheese. We are going to roll it, slice it, and bake it. So it's very simple, it's a great vessel for flavor. If you don't want to use ham and cheese, you could use turkey and cheese, you can use vegetables. You can use a number of fillings for this.
Okay, so we have got it brushed off, so now we are going to take our pastry brush, put it on our mustard and we are going to leave about an inch border at the top. We are going to need that to seal the dough. Okay, so we are going to brush the dough with the dijon mustard. Okay, so we got our pastry brush with the mustard, so what we are going to do is we are going to take our diced ham and we are going to sprinkle it over the dough. Now then you really don't need to use a lot of it because as you'll see, when we get to the next step of rolling it, it's going roll -- all the fillings are going to, kind of be rolled up inside.
So you are going to have multiple layers of fillings, as you go through, when we go to the end product. So we are going to take our parmesan cheese and just kind of sprinkle a little bit of shredded Parmesan cheese on it, and we are going to take our diced swiss cheese and just kind of sprinkle our diced swiss cheese on top of that and when you get this big chunks of plumpster cheese, just kind of break them up, just make the rolling a little bit easier.
Okay, so now we have got our filling together. Now what we are going to do, is we are going to roll it. And the way we are going to roll, we want to try and keep this very tight, as we are going through. So we are going to take it and we are going to lift the bottom edge and we are going to fold that over. Now, keep an eye on your flour, that's why I used two pastry brushes. If you see flour, when you lift up -- as you roll this up take the dry pastry brush and wipe it off. What we are going to do is we are going to start from the left end and we are just going to start folding the dough over and rolling it, okay. Then we are going to work into the middle and we are just going to work all the way across.
This is basically where you are going to start your tight roll, okay and you kind of want to make a tight roll because when we slice it, you kind of want the layers, the pin wheel layers to stick together and if you have got a lot of space and a gap between it, it's going to hard form to stick together.
So once we get about half way up, then we'll be able to take it and we are just going to roll it all the way, all the way up, okay. Now what we are going to do is we are going to take a little bit of this mustard and we are going to put it on the edge. The reason I didn't brush before is, if I needed to unroll it, I'd be able to unroll it. Once if I brushed this mustard all the way up, once the mustard is attached to it, it's not going to unroll, okay.
So, this just helps to keep us smooth seem for the finished product. So we are going to brush it with the mustard and then basically what we are going to do is we just going to finish rolling it out, okay. And there we go, we have our pastry roll and what we are going to do, we are going to put this in refrigerator and when we come back in the next segment, I am going to show you how to slice it and bake it.