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A decadently buttery 1960s-inspired lunch featuring a classic Beef Wellington wrapped in homemade puff pastry and a delicate, multi-layered Napoleon dessert. These recipes focus on traditional French techniques and rich flavors suited for a luxury room service experience.
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Prepare puff pastry through multiple rounds of folding and chilling to create hundreds of layers. → Sear beef tenderloin and prepare a thick mushroom duxelles paste. → Wrap the mustard-brushed beef in prosciutto and mushrooms, then encase in puff pastry and bake at 450°F. → Create a thick pastry cream (Crème Pâtissière) by tempering hot milk into egg yolks and cornstarch. → Bake flattened pastry strips and assemble the Napoleons with cream and a decorative feathered glaze.
Prepare puff pastry through multiple rounds of folding and chilling to create hundreds of layers. → Sear beef tenderloin and prepare a thick mushroom duxelles paste. → Wrap the mustard-brushed beef in prosciutto and mushrooms, then encase in puff pastry and bake at 450°F. → Create a thick pastry cream (Crème Pâtissière) by tempering hot milk into egg yolks and cornstarch. → Bake flattened pastry strips and assemble the Napoleons with cream and a decorative feathered glaze.
A decadently buttery 1960s-inspired lunch featuring a classic Beef Wellington wrapped in homemade puff pastry and a delicate, multi-layered Napoleon dessert. These recipes focus on traditional French techniques and rich flavors suited for a luxury room service experience.
【Puff Pastry】Mix 2 cups flour with salt. Gradually add ice water and knead into a dough square. Wrap in plastic and chill for 30 minutes.
【Puff Pastry】Prepare the butter block by pounding 2 sticks of cold butter with a few tablespoons of flour until pliable but still cold. Shape into a square and chill for 10 minutes.
【Puff Pastry】Laminate the dough: Roll the dough into a larger square, place the butter block diagonally in the center, and fold the dough corners over it. Roll into a rectangle, fold into thirds (like a letter), rotate 90 degrees, and repeat. Perform 6 total folds with 30-minute rests in the fridge between every 2 folds.
【Beef Wellington】Season the beef tenderloin liberally with salt and pepper. Sear on all sides in a ripping hot cast iron skillet to develop a crust. Set aside.
【Beef Wellington】Make Mushroom Duxelles: Finely process mushrooms in a food processor. Sauté in butter with thyme and garlic until moisture evaporates. Deglaze with cognac, add heavy cream, and cook until it forms a thick paste. Let cool.
Ensure all ingredients for the puff pastry (especially the butter) stay very cold throughout the lamination process.
When making the mushroom duxelles, cook it until it's very dry to prevent the pastry from becoming soggy.
Always let the Beef Wellington rest for at least 15 minutes to allow juices to redistribute, ensuring the beef stays tender.
For the Napoleons, press plastic wrap directly onto the surface of the pastry cream while cooling to prevent a skin from forming.
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