Nathalie Berthelot recipes
Ham and Cheese Puffs
½ cup water
½ cup milk
8 tablespoon salted butter
1 cup all-purpose flour
4 large eggs
1 cup grated Gruyere cheese
½ cup grated parmesan cheese or cheddar cheese
½ cup finely chopped ham
A large pinch of ground black pepper
A pinch of nutmeg (optional)
Preheat oven to 400.
Line two baking sheets with parchment paper and put aside.
Bring water, milk and butter to a boil in a large saucepan.
Remove from heat and quickly stir in flour using a wooden spoon.
Cook over medium-high heat, stirring constantly until the dough forms a ball which does not stick to the sides of the pan.
Remove from heat and let the mixture cool down for a few minutes.
Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
Stir in cheese, ham, ground pepper and nutmeg.
Use a 1-tablespoon sized cookie scoop, drop round mounds of batter 1 inch apart onto prepared baking sheets.
Bake for 20-25 minutes, until puffed up and golden. The centers should be dry and sound hollow when tapped.
Makes 35-40 small puffs
Tarte Aux Pommes (Apple Tart)
1 puff pastry sheet
5 medium McIntosh apples (or any sweet-tart baking apples)
2 tablespoons of brown sugar
1 tablespoon of granulated sugar
Juice from ½ lemon
4 ounces of applesauce
1 tablespoon of butter
2 tablespoons of apple jelly
Line a tart pan with a piece of the puff pastry and prick the bottom with a fork.
Peel the apples, remove the core and cut them in thin slices (1/8 to ¼ inch)
Add brown sugar, lemon juice to the apples and gently mix.
Preheat oven to 400.
Spread a thin layer of applesauce on top of the puff pastry and arrange the apples slices in an overlapping pattern to form a rosette.
Melt the butter and granulated sugar on the stove, mix until the sugar has dissolved.
Brush the butter and sugar mixture over the apples with a pastry brush.
Bake for about 30 minutes until the apples are slightly caramelized. The bottom of the tart should be crispy and golden brown.
Remove tart from oven and brush melted apple jelly over the warm apples to give it a shine.
Serve while warm.
Serves 6
King Cake (Galette des rois)
2 puff pastry sheets
1/3 cup soft butter
½ cup sugar
5/8 cup almond flour
1 teaspoon all-purpose flour
2 eggs
½ teaspoon of almond extract
2 teaspoon of rum (optional)
Pinch of salt
For the egg wash
1 egg yolk beaten
1 teaspoon water
Optional: a trinket or a whole almond
Line two baking sheets with parchment paper and put aside.
Cut out two 9-inch circles from the puff pastry sheets and prick all over with a fork.
Place one puff pastry circle on the parchment lined baking sheet and place a sheet of parchment on top. Place the second pastry circle on top of the parchment. Put the baking sheet in the refrigerator.
In a bowl, mix the softened butter, sugar, salt, flour and almond flour.
Incorporate two eggs, almond extract and rum to obtain an almond filling.
Preheat oven to 400.
Remove both pastry circles from the refrigerator. Transfer one pastry circle to second baking sheet.
Slightly brush the edges of the puff pastry with water, spread the almond filling evenly, leaving 1-inch border around the circle. Place a trinket/almond inside the almond cream if desired.
Put the second puff pastry circle on top of the first one and seal well by crimpling the edges with a fork.
Use a paring knife to create a crisscross pattern on top. Do not cut through the almond filling.
Brush the top with egg wash, avoiding the edges.
Poke 6 small holes at the top to allow steam to escape during baking.
Bake for 30-35 minutes until crisp and golden.
Serves 6 to 8
Enjoy warm or at room temperature.