Best Morels In Puff Pastry With Cream Feuilletes De Morilles A La Creme Recipes

Creme de la Crepe image

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield 10 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3 large eggs
2 cups milk
4 tablespoons unsalted butter, melted, plus more for the pan
2 tablespoons granulated sugar
1 tablespoon spiced rum
1/4 teaspoon salt
For the filling and topping:
2 sticks unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
3 cups confectioners' sugar
3 tablespoons spiced rum

Steps:

Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.

Fillet of Beef in Puff Pastry with Sauce Madeira image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick)
6 tablespoons unsalted butter
2 shallots, minced
1 pound mushrooms, finely chopped
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 pounds puff pastry
1 egg with 1 tablespoon of water, lightly beaten, for egg wash
Sauce Madeira, recipe follows
Watercress, for garnish
1 cup Madeira
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons butter
Salt and pepper

Steps:

In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
Preheat oven to 450 degrees F.
Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
Glaze the tops of the pastry with egg wash.
Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
Yield: Makes about 1 cup