For my Third bake from episode 2 of the Great British Bake off I have made Arlette Biscuits.
Arlettes are a French biscuit that are made from puff pastry with sugar and cinnamon rolled through giving you a spiral effect.
The trick with puff pastry is to keep every thing cold. So once the dough has been made and rolled into a square it is then placed in the fridge for an hour. in the meantime flour and butter are beaten together and chilled in the fridge for half an hour.
The dough is then placed onto the butter mixture and the exposed butter mixture edges are folded over the dough so the dough is completely enclosed in the butter sheet. The mixture is then rolled out to a rectangle and the top and bottom quarter are folded unto the centre and then folded in half, this is called a book turn. The dough is then wrapped in cling film and chilled for 25 minutes.
The book turn is done again and the dough is cooled in the fridge for another 25 minutes.
The pastry is then rolled out to a rectangle and a mix of sugar and cinnamon sprinkled over the dough and another book turn is made before rolling the pastry into a rectangle. I then rolled the pastry into what looked like a swiss roll and placed the dough into cling film and chilled it for another 25 minutes
Once chilled the dough is then cut up into slices and each slice is then rolled out into very thin sheets before placing in the oven for 8 minutes.
If done properly you should have a thin crisp biscuit that make a nice crisp sound when snapped in half.
I really enjoyed this bake as I got to try lots of new techniques and I also got some really good comments – Yay