Season 3 · Technical Challenge

Arlette Biscuits

This next bake is something I’ve never heard of and is a weird inside-out puff pastry method, where you wrap the chilled butter around the dough…very odd.  I seem to remember another baker had done this but for another challenge, and it didn’t turn out as well (or didn’t make a difference…)

The list of ingredients is really short–just flour, butter and salt–that you knead together into a lovely soft dough. The butter layer is kind of similar, except the ratio of butter to flour is flipped, so it’s mostly butter with a little flour, rather than a little butter with a lot of flour.

The method is much like the puff pastry methods, although I’m not entirely convinced that this inside out version works any differently than the other method, other than being a bigger pain in the ass for the first couple of book turns. The butter on the outside and the dough in the middle just made for a big mess of stickiness. I ended up dusting a lot of flour on the counter to keep it from sticking and using a dough scraper to keep it together. It still cracked and did horrible things after the first chilling. UGH.

After several book turns and chilling sequences, you add cinnamon and sugar, then make one more book turn, roll up, and chill one more time.

After you pull it out, you trim the ends (which I also turned into bonus cookies) and cut the rest into eight 1/4″ slices.

Then sprinkle the tops and the counters with powdered sugar and roll out to thin pastry disks.

Bake at 350 for 5 minutes, turn them, then bake for another 3-4 minutes until golden brown.

The bottom oven took forever to cook them, whereas the top oven took 9 minutes, just like it said. I’m going to have to depend on the top oven for baking…sad. I hate to think I’ll have to call a repairman to take a look at it. I hate having to call repairmen.

These things turned out so lovely…tasty…and the kids love them!

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