Puff pastry cheesy snacks (Allumettes au fromage)
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- Опубликовано: 13 сен 2024
- Allumettes au fromage is a cheese puff pastry snack that is eaten during pre dinner drinks in France not hard to make and can really make everybody belly happy. get the recipe: bit.ly/3Hlu9CJ
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🧅🥕INGREDIENTS🥕🧅
1 roll of store bough pre made butter puff pastry
20 grams butter
20 grams flour
200 ml whole milk
40 grams grated cheese ( hard cheese is best)
1 egg yolks
seasoning: pepper, nutmeg, cayenne pepper
Egg wash: 1 egg yolk with 1 tablespoon of water ( or otherwise just use milk)
cooking time:
Bake in the oven at 200 degrees c ( 392 F) for 25 minutes
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I have lived to see the day when Stéphane said the words "HOT POCKET", LOLOL. These look wonderful, will try! :-) THANK YOU.
Oh my gosh! The moment you took a bite out of that, the crunchiness sounds HEAVENLY!
“
Wow! I can hear the crunchiness! Sounds so delicious!
I love your personality and commentaries. Thanks for the great instruction in all your videos. I bet you'd be a perfect friend to have over for dinner.
Dipping it in some jam, fruit preserve, honey should be amazing.
Yes....with a nice glass of crisp sauvignon blanc!
Stèphane, you were good when you started your channel? Now you are brilliant.
These are lovely allumettes au fromage! I actually love the not so perfect ones. They have character! I am going to have to make these for my family soon.
Excellent pour un déjeuner, avec une salade verte.
Cheeses of choice: Comté or French Gruyère.
The Mornay is mega yummy with either of those.
I think my belly needs these. 😍😍😍
Looks so appetizing! Sounds crunchy! And I bet it tastes really good! Thank you!
merci 🙂
Very encouraging for beginners to use a machine made dough. Storing the béchamel in the bag is nice tip.
I also think ham would go good inside of that. It looks really good. Cheers, Stephane!
Loved the flat whisk, just ordered a Teflon coated flat whisk! Can't wait to make the recipe.
I made a test batch of these to try before dinner and they ended up as dinner! Absolutely delicious! I used a puff pastry that had been shuffled to the back of the freezer for months and it puffed beautifully. I used all Mahon Minorca cheese and added a few chopped chives just before sealing up the little treasures. We paired the pastries with a Greek salad and a glass of dry Gavi and it was Heaven on a plate. Thanks for the awesome recipe Chef!
Thank you 😊 looks delicious!!
Mousing around 😂 I'm using that now
You are such a delight to watch & learn from 😋thank you🤤🐾
"MMMM,Wow,can I have some more? Ahhh, merci monsieur!" Typed in my best French accent.
Looks so good. I agree with the fruit dip idea. That'd send these over the top with goodness.😋
Wow! 500k! Well deserved, I remember when you started😄👍👏
lol ... You crack me up. Merci ... love the recipie’s. 😎🇦🇺
This looks fun to make. Gonna try it
I'm in the mood to snack.....
I'm definitely making these tomorrow.
Thank you😍😍😍😆
And yes..NO clumps of fromage !!😂
I like that whisk you're using...may I ask where you purchased it?
I must have one😊😊😊
Yes, cheese defines the saltiness of the cheese sauce. This allumettes au fromage is so ideal for mousing hi hi :D
Congratulations for 500.000 subscribers
ça a l'air si délicieux ❤️❤️😋
Yummmy, thanks for sharing. I like that it's versatile, so a person can play around with different fillings e.g. I'm thinking of your Crepe Jambon Fromage recipe. 😋😋😋😋
Sesame seeds on top... Is a must
A wonderful little recipe! Thank you!
Thank you for wonderful recipe 👌
👍
I can not wait to make these. I love your channel!!! I learn so much.
I really enjoy them
Greetings, thank you for all your great videos. Recently used your recipe and techniques to make the one hour puff pastry. Might try to make this recipe with the homemade pastry. Best puff pastry I have been able to make in 45 years of cooking. But for this comment I really want to know what is the brand of your grinder with a wooden frame on your workbench? Is it available to non-commercial markets and does it grind grain. If so where can it be purchased? Thanks again Stephane. Keep educating us on the mysteries of French Cooking. Marjorie from Georgia US.
made these last night for dinner...added some crispy bacon and smoked ham pieces. hubby loved them!!
thanks for trying 🙂👍👨🏻🍳
How long did it take for your cheese sauce to chill enough to pipe? I was in the process of making these tonight but the cheese sauce hasn’t thickened enough to pipe like in the video. Started at 8 pm. It’s now 10pm so I gave up having it for tonight and will let the sauce cool in the fridge overnight in the pastry bag and make it tomorrow.
@@maddoggbooks - i don't have a piping bag so i let the cheese cool at room temp for about 45 minutes in a bowl. then i improvised a piping bag with a freezer bag with a corner cut off - worked fine - a little messier that his but tasted great. the one thing i also added was a layer of dijon seeds - gave it a very nice tang !!
This sounds great ! I'm glad you're better!
Stephane, I think this looks similar to borek a very tangy cheese pastry I had in Istanbul years ago. I'm looking forward to making this!
i guess it’s a bit similar yes i think borek use a different pastry 👍
The traditional börek is made of "yufka", but puff pastry can be found easily in Istanbul nowadays. There are also some börek recipes that use puff pastry.
When you make your “chimney” to release the steam …..do you not seal it up again with the Egg wash …?? May I suggest that it may be best to Put on your egg wash & then make your chimney. . That way it will not seal up & your chimney will be more efficient. This is something I learned at my Mothers side when I was about fron age Seven up to always. One never stops learning. My Mother had 8 children & had to cook a lot to keep us all fed & happy. She would make sweet & savoy pies a lot. They were always a surprise when she would cut into them Of course we knew it way savoury at dinner & then for dessert we had another surprise. It was lovely to hear you use her phrase surprise when you would cut or bite into the lovely pastry. . Thank you again for your lovely Quick bites to have when friends call, I do not think that there would be anything left for you to rummage through because I think that visitors would eat all your cooking. . Please advise me on the idea of putting the egg wash over or under the chimney to release the steam. Of course I would like my Mother now age 94 to be the correct way. I must point out that I do not mean any critics mention to 9nebofvthe Best Chefs to Demonstrate their recipe on RUclips. You are Wonderful. ..😀. ☘️☘️☘️. From Ireland. ☘️☘️☘️
I would like to taste the imperfect one. Different textures and flavours
I will most certainly try to make these! Merci bien!
🙂👍
So its a cheese sausage roll without the meat. I would roll them rather than messing around with the cut and add much more cheese sauce. Great snack recipe. Nice one.
“Sandwich of goodness”: my new favourite expression! These look magnifique! What about Swiss/emmental cheese?
Dont know if its “french” but a sweet ricotta inside sounds good!
Looks wonderful Stefan! I'm trying figure out a way to reach through my monitor and grab one. It definitely needed a smidgen of nutmeg.
Great Video! Love that wisk and pan! What was the music at the end?
😲 You made something with cheese & pastry... but no jambon! 😲🤣
Sorry, just joking they look good, always love a cheese pastry. I like to add some black onion seeds (nigella) through my sauce & a little sprinkled on top of the pastry. Looks good & tastes wonderful.
Now you've got me thinking that adding jambon might work... Poche chaude au français! :-D
@@jbkhan1135 Haha, Oh it does work, delicious. Don't know if its traditional though!? But I love a little finely diced onion or ham in mine. Vive la difference! 😁
I'm sure they taste amazing, regardless of the appearance
SUPER YUM!!!!
Excellent 😌
can you prepare and freeze these?
I think I would make half the batch with Vegemite added to the cheese sauce or Vegemite on the pastry.
Noozle! :D
Another way could be to make round ones like little pies using a cupcake tin.
Sweeet.... I would add spinach
The frankenstein is the best one. It has the gratin...
was pretty good 🙂
Not perfect? Eat it. Never happened. 😂😂
What happens if you crimp the edges with a fork, after trimming the edges with your scraper blade?
I'm just going to guess here. But I'd assume the pastry wouldn't puff as tall? The dough being pressed into itself would kinda lock it down... I would think... maybe?
Usually techniques like this one have good reasons for doing them, otherwise a chef wouldn't waste his/her time.
It'd make for a fun test in your own kitchen to see what actually does happen. You know even a imperfect one of those would be good, so no harm. No foul.
@@saltycrow That was my assumption too. With the steam vent, the crimps might keep the sides from popping open and scorching the filling.
you can do that too it’s kind of the same but the pastry plays a big role 👍
Decious!
What type of cheese did you use in the video?
i just use cheddar cheese
He's never had a Del Taco brand Pizza Puff. We need to get you to Chicago
Hey Stephane, nous venons immediatement!
Can teach us how to make a true french baguette?
Omlette du fromage - Dexter's Lab
That’s actually where the omelette du fromage was invented
So you're just going to crunch on this cheesy goodness in my face and in my ears without sharing?! Smh Lol
If only Stephanes can use his own puff pastry for us to know the final texture instead of store bought pastry
These are as far from a hot pocket as one could find. The biggest difference is that these are edible.
Brother, we take our car to the "shop" to get an oil change. For puff pastry we go to the "store" 😢
They look like lady fingers !!!!
Ce n'est rien. J'ai ajouté 50 oignons une fois, et je veux dire de gros oignons, pas ces petits salauds que vous achetez chez Aldi. Je les ai ajoutés à un ragoût. En fait, c'était une demi-viande. Nous cuisinons dans 2 barils d'huile. Nous avons préparé suffisamment de ragoût pour nourrir tout le quartier. Vendez un bol pour environ 3 points. Mais nous avons rompu alors que diable. C'était un sacré gâchis. Nous connaissions ces femmes grosses et bâclées de l'autre côté de la rue. Il leur a donné des pinceaux et du détergent et les a laissés travailler sur leurs gros culs. Quel jour vous dis-je? Vous pouviez sentir les pets d'oignon sur des kilomètres.
So much buggering about just for that! There must be something wrong with the French
Nothing special...