RSS

Tastes & Traditions: Dauphinoise, Comte and Caramelized Onion Pie by Franklin Calum

Tastes & Traditions

 

DAUPHINOISE, COMTE AND CARAMELISED ONION PIE RECIPE BY CHEF CALUM FRANKLIN

Monday, October 29, 2018

Shortcrust dough:

500g plain flour
60g water
120g whole egg
10g table salt
250g butter (cold, small dice)

Pie filling:

1.5kg peeled maris piper potatoes
6 sprigs rosemary (picked and finely chopped)
¼ bunch thyme (picked and finely chopped)
3 cloves garlic (peeled and finely chopped)
500ml double cream
500ml semi skimmed milk
20g table salt
200g Comte (grated)
3 large onions (peeled and thinly sliced)
20ml veg oil
10g unsalted butter
2 egg yolks (beaten)

For the pastry:

Mix flour, salt and butter until crumble consistency, add wet ingredients until just comes together then take out and finish by hand on bench until no lumps. Rest at least 30 min in fridge or 15 min in freezer.

Pie filling:

1.5kg peeled maris piper potatoes
6 sprigs rosemary (picked and finely chopped)
¼ bunch thyme (picked and finely chopped)
3 cloves garlic (peeled and finely chopped)
500ml double cream
500ml semi skimmed milk
20g table salt
200g Comte (grated)
3 large onions (peeled and thinly sliced)
20ml veg oil
10g unsalted butter
2 egg yolks (beaten)

Put cream, milk, rosemary, thyme, garlic and salt into wide bottomed sauce pot and warm on a low heat.

Slice the potatoes on a mandolin (or with a knife) to 1/4cm thickness

Drop into pan with cream/milk

Simmer gently, always moving around with a spatula to prevent sticking to the bottom of the pan. Cook for 3-4 minutes.

Strain remaining liquid into a bowl. In a clean fry pan, saute the onions over medium heat with the oil and butter and a pinch of salt until well browned.

1. Line a 30cm x 20cm oven-proof deep-dish pan with parchment paper. Preheat oven to 180C.
2. Line the bottom of the pan with one-third of the potato, scatter over half of the cheese and one-third of the reserved liquid. Top with another third of the potato, and then spread the sautéed onions across the surface. Top that with the remaining cheese and then a final layer of potato. Pour another third of the liquid across the top.
3. Lay a sheet of parchment over the top and bake for 35 minutes at 180C.
4. Remove from oven and remove parchment from surface. Add the final third amount of liquid. Lower the oven to 170C and cook for another 20 minutes or until potato is soft when a small knife is inserted. The dish should still be quite saucy and not dry.
5. Transfer the whole dish to a rack and allow to cool until it can safely be refrigerated. Chill for at least an hour.
6. Roll 500g of pastry into a large rectangle ½ cm thickness. Cut a base of 35cm x 25cm and place on a parchment-lined baking tray and chill for 10 minutes. Roll remaining pastry into a rectangle of the same thickness. Cut six 10-cm diameter circles of dough in the one of the rectangles, and six additional larger circles in the second rectangle; they must be large enough to cover the potato and join with the base pastry. Crimp the edges firmly together (at this point any pastry trimming can be used for decoration). Brush the whole thing with the egg yolk. Chill for 10 minutes in the fridge, then bake at 180C for 40 minutes until golden brown.

Assembly

Use a 75 mm Exoglass® Matfer cutter to cut 6 dauphinoise pieces from the refrigerated filling.

Place the pieces on each 10 cm dough circle.

Brush egg yolk on the dough base around the dauphinoise. Cover the dauphinoise with the larger circles, and seal the edges completely.

Crimp the edges firmly together (at this point any pastry trimming can be used for decoration).

Brush the whole thing with the egg yolk. Allow to chill for 10 minutes in the fridge.

Bake at 180c for 40 minutes until golden brown.

TOOLS FOR THE TASTE

As a master chef, the tools you use matter. Add the following items to your kitchen to achieve outstanding results: Mandoline 2000S With Safety Pusher, Exoglass Round Plain Pastry Cutters, Exopat Nonstick Baking Mat, Bourgeat Excellence Saute Pan Without Lid, Flat Bottom Mixing Bowl.

Read more about Chef Franklin Calum and see more photos in the Chef Spotlight, here.