Chaussons with Portobello Mushroom Filling2018-06-19
For Flaky dough:
1 cup all purpose flour + 1/2 cup cake flour
1/2 tsp. iodized salt
4 tbsp. ice cold water
For portobello mushroom filling:
4 pcs. portobello mushrooms
1 tbsp. shallots, minced
2 tbsps. clarified butter
1/4 cup cheddar cheese
1/2 tsp. fresh tarragon
1/2 tsp. fresh parsley
2 tbsps. breadcrumbs
Place all the dry ingredients for the dough together in a mixing bowl. Cut in butter until cornmeal size. Make a well at the center of the flour butter mixture. Sprinkle 1 tbsp. of the liquid around the bowl. Use the tines of the pork to mix the water with other ingredients. Squeeze the dough with your fingers to see if the dough holds together. If it does not hold together, check if it needs more liquid. Once the dough comes together when squeezed, remove from bowl and place on a pastry board. Do a "fraisage" with the dough, then from a disc and chill for a minimum of 20 minutes.
For the filling, chop the portobello mushrooms, squeeze the juice with a clean kitchen towel. In a pan, sauté the shallots in butter. Add the chopped mushrooms and cook for 6 to 8 minutes until light brown. Season with salt and pepper. Finish with white whine. Reduce, then turn off heat. Add the breadcrumbs, cheese, parsley, tarragon and enough cream to moisten the mixture.
For the chausson assembly, roll out the flaky pie dough. Use a cookie cutter and cut the dough. Put a little amount of the mushroom filling on the cut dough. Brush the top with egg wash. Bake in a 300°F oven for 10 minutes or until golden brown.