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Cutting and Presenting the Puff Pastry Coins

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Bryan Davis: Hi! This is Bryan Davis, for Chef Bryan's KITCHEN and today we are making puff pastry coins and our dough and pastry roll has been set in in the refrigerator. So what we are going to do now, is we are going to slice it. We are going to set it on our cutting board. Two different knifes, slicer and the serrated knife.

Most times, with most slicers, what you are going to do, the dough is going to kind of stick, if it's not real cold. If it starts to stick to the dough, take serrated knife and just use a saw motion and it will cut right through it, without sticking, okay. So what we are going to do, is we are just going to slice these about a quarter inch thick and we are going to then lay them on the baking sheet. We are going to put them in a 375 degree oven for about 12 to 15 minutes and as they cook, they are going to, kind of, expand out and when we are done, we'll end up with a nice little, tasty pastry coin.

Like I said in the earlier clip, you can put any kind of filling you want in here. Just make sure that it's cooked or the flavor that you wanted to be, when it goes in. Once it's in and rolled, it's done. There's nothing we can do to change the flavor. So, basically this we what we end up with, okay and we are just going to place them on a baking pan. You want to give them about an inch in between and we are going to puff them in the oven 12, 15 minutes and then they'll be done.

When they come out of the oven, because of the mustard and the high heat, they kind of stick to the bottom of the pan, so you have two options. You can use parchment paper or when they come out of the oven, you are going to take a heavy spatula and just slide the spatula underneath to lift them off the pan, okay.

They are great vessel for flavor. You can put a number of flavors or ingredients in these and they are very easy to make.

Expert: Bryan Davis

www.bryanskitchen.com

Email: chefbryan@bryanskitchen.com

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 More »