How To make Croutes Au Fromage (Cheese Pastries)
1 1/2 c All-purpose flour
1/2 ts Salt
1/8 ts Cayenne
3/4 Stick (6 tablespoons) cold
-unsalted butter, cut into -bits, Plus 3 tablespoons, softened 1 c Coarsely grated sharp
-Cheddar 3 tb Heavy cream
1 lg Egg, beaten lightly
1 1/2 c Finely shredded Swiss cheese
from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours.
Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting
out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The
pastry rounds may be made 2 days in advance and kept in an airtight container. In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes. Source: Gourmet magazine, January 1991 - favorite recipes from old issues
How To make Croutes Au Fromage (Cheese Pastries)'s Videos
Camembert En Croute with Frozen Grapes Naomi Crisante
Naomi Crisante cooking Camembert en Croute (in puff pastry) on Alive and Cooking
3 Speedy Puff Pastry Savory Recipes ( French & English Subtitle )
Flaky, buttery puff pastry just tastes fancy, even if it came from the supermarket. And it's something of a not-so-secret weapon for entertaining, whether you want to make elegant appetizers , pies, tarts, or desserts.
I’m an absolute fan of puff pastry recipes Here are 3 of my easyest puff pastry recipes.
Salmon en croûte , Ground Beef / Spinach Turnovers & Goat cheese & honey bites
Delicious and Easy Salmon en Croute with Spinach and Cream Cheese
RECIPE BELOW! The Salmon Wellington is a degree less luxurious than its close relative the beef Wellington, because of the lack of the duxelles-which is a mushroom paste and bacon but is still super rich and delicious meal. All you need are a few ingredients and you’re on your way to making an impressive one-pot meal to take to a fancy birthday dinner or a potluck party.
There are several greens that will work for this dish - kale, collards, spinach, or callaloo which I used one widely available here in the tropics and my favourite. Callaloo (or Amaranth) leaves have a meaty taste when seasoned and are medium-firm in texture, like a mix between collard and spinach. To save time, use a premade puff pastry. It makes this whole recipe more user friendly and quick to execute - just cut and assemble.
CHEF’S TIP: Can salmon wellington be made ahead?
Yes! You can prep these ahead of time and put them in your freezer until you’re ready to bake. If you’re going to prep in advance and freeze, I’d recommend you not brush the outside with egg wash until ready to bake.
Salmon en Croute is best served warm with a side of garden salad and fruity vinaigrette enjoy! This would make a delicious quick and easy weeknight dinner.
This recipe and more are in my eBook of recipes here
===RECIPE===
Get the printable recipe and more at
Get a copy of my recipe eBook, Joyful Jamaican Recipes:
Here's a list of recommended kitchen equipment:
Join me in advancing Jamaican cuisine around the world. Support by buying me a coffee!
=====CAMERA GEAR=====
Camera I Use to Shoot:
This is everything I use for my channel:
=====LET'S TALK!=====
Join my email community to get notified with the latest recipes and get insider information exclusive to my community
Instagram:
Contact: hello@ChefSamanthaGeorge.com
=====CHAPTERS=====
00:00 What You'll Be Learning in This Video
00:17 Preparation of Salmon
01:05 Making the Filling
01:28 Assembling the Salmon en Croute
02:35 Baking and Final Look
#GordonRamsay #SalmonEnCroute #SalmonWellington
DISCLAIMER: We could possibly earn revenue from the links above. We use this to help create content for you!
Salmon Wellington Recipe | How to make puff pastry salmon
???? GET MY FREE GIFTS:
GET FREE E-BOOK WITH 20 BEST RECIPES :
You will love this easy and quick puff pastry salmon recipe. It is perfect for any occasion. Flavored with garlic, cream cheese, and spinach, Puff Pastry Salmon will give you irresistible mouthfuls of the perfect, buttery puff pastry crunch. Salmon Wellington is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into the puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven.
Ingredients
Salmon (220 gr)
Puff pastry 1 sheet
Spinach (handful)
Garlic 2 cloves minced
Cream cheese 100 gr
pepper, salt
Egg wash
Directions
Step 1. Add spinach with minced garlic into a hot pan - do not add oil, and cook for few minutes until spinach is wilted. Then drain all the liquid from the spinach and set aside to cool down. Once it has cooled down, add cream cheese, season with salt, pepper and mix well.
Step 2. Roll out the puff pastry sheet, and cut it in half. You can use any size and shape, as long as you roll out the square that is slightly bigger than the salmon fillets. If you are using more fish, you will need to make more individual pies.
Step 3. Take off the skin from the salmon, and pat it dry with a paper towel. Place salmon fillets in the middle of the puff pastry, season with salt and pepper and then place spinach with cream cheese on top. Cover all the salmon, and then sprinkle with cheese. You can add more or less cheese - it is completely up to you.
Step 4. Brush the edges of the pastry with the egg wash, then fold in the pastry over, to cover the salmon, if it's not enough, just stretch out the pastry and pinch both sides. Then using the back of your knife press down on the sides of the pastry, and cut off all the excess pastry.
Step 5. Place your salmon wellington upside down on a baking tray lined with the parchment paper - the sealed side down, brush with egg wash all over, and using a sharp knife make few cuts one side and the other side to create a beautiful pattern.
Step 6. Bake salmon wellington in the preheated oven at 220 C / 430 F for 20-25 min, or until the pastry is golden and cooked through. Leave it to cool down for 1-2 min, and cut into it straight away. The salmon will be juicy, spinach creamy and the puff pastry so crunchy, it will be hard not to eat the whole pie! Enjoy!
GET FREE E-BOOK WITH 20 BEST RECIPES :
Holiday Brie en Croute
Brie en Croute is a must-serve appetizing classic any time of year but in this recipe we've added cranberries, apricots and almonds, dressing it up especially for the holidays. Visit puffpastry.com or holidaykitchen.tv for more delicious video recipes.
Ingredients:
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp water
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13- to 16-oz) Brie cheese round
1 package (13 oz) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
flour for rolling
Thaw Time: 40 minutes
Prep Time: 15 minutes
Bake Time: 20 minutes
Stand Time: 45 minutes
Makes: 12 servings
Instructions:
1. Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer.
2. Preheat the oven to 400°F.
3. Make an egg wash for the pastry by beating an egg with one tablespoon of water in a small bowl with a fork or whisk.
4. Lightly flour your surface and unfold one pastry sheet. Roll the pastry sheet into a 14 inch square.
5. Spread the apricot preserves or seedless raspberry jam evenly over the pastry to within 2 inches of the edges. Sprinkle the dried cranberries and almonds over the jam.
6. Place the brie cheese in the center of the pastry. Fold the pastry over the cheese to cover. Trim the excess pastry from the ends and then press it to seal.
7. Brush the seam with the egg mixture, seal and place the cheese seam-side down onto a baking sheet.
8. Decorate the top with designs made from the pastry scraps, for example, leaves, ribbon and a bow. Brush with the egg mixture.
9. Bake for 20 minutes or until the pastry is golden brown.
10. Let it stand for 45 minutes and serve with crackers.
Just put everything inside the bread and take it to the oven!
INGREDIENTS:
• Bread
• 11 eggs
• Salt
• Paprika
• Black pepper
• Butter
• Ham
• Grated mozzarella cheese
Click on the link below and access other delicious recipes!