Damiers Recipes

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar, and salt. Beat on medium speed until light and fluffy, about 2 minutes. Add flour, and beat on low speed until dough forms around paddle.
• Turn dough out onto work surface, and divide into thirds. Sprinkle cocoa powder over one piece. Gather dough together, and blend by pushing it away from you with the palm of your hand. Continue kneading the dough until it is smooth and the cocoa is completely incorporated, 1 to 2 minutes. (The process is messy and will take several minutes, but the dough will ultimately absorb the cocoa powder.) Shape each piece into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Remove chilled dough from refrigerator. Set one blond disk aside. Divide remaining blond disk into four equal pieces. Divide chocolate disk into five equal pieces. Roll chocolate dough into five long, thin ropes (20 1/2 inches long and about 3/8 inch in diameter). Roll blond dough into four long, thin ropes of the same dimensions as the chocolate ropes.
• Arrange ropes in a checkerboard design: Lay one rope of chocolate dough lengthwise on work surface. Place a blond strip adjacent to chocolate, and push together gently so that they will adhere to each other. Repeat with a second chocolate strip. There will be a layer of three ropes of dough (chocolate/blond/chocolate). Brush top of layer with egg white. Repeat, alternating colors so that a blond strip is over chocolate strip, chocolate over blond, and blond over chocolate. To form third layer, repeat process, alternating colors. Press to form a square log.
• Roll out reserved blonde dough to a 21 1/2-by-6-inch rectangle about 1/8 inch thick. Trim edges. Brush with egg white. Place checkerboard log in center of rectangle. Fold dough up and over log to completely encompass it. Press lightly to seal. Halve crosswise. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside. Remove chilled log from refrigerator, and slice crosswise into 1/4-inch-thick sections. Place on prepared baking sheets about 1 1/2 inches apart. Bake until light golden brown, 10 to 15 minutes; transfer to wire racks to cool.

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.

Steps:

• Sift flour into a bowl, rub in butter with fingertips, stir in cheese, chives & garlic.
• Make a well in the centre of the mixture, add combined water & milk all at once reserving about 2 teaspoons.
• Mix quickly to a soft dough, turn onto a lightly floured surface, knead gently & form into 6 rounds.
• Arrange on a baking paper lined tray. Cut a cross in the top of each roll & brush with remaining milk mixture, sprinkle with extra cheese.
• Bake at 220.C for 15-20 mins or until hollow when tapped.