I love how even simple breadsticks sounds so much better in French - bâtons. I just like saying it. The bâtons are made with puff pastry spread with Dijon mustard, chilled and brushed with an egg glaze and sprinkled with poppy seeds.
I had been toggling with the idea on whether to try making puff pastry from scratch and when I saw how expensive the frozen puff pastry with real butter was at the store that helped make my decision for me.
I have heard horror stories about how much work it is to make puff pastry, but I found Nick Malgieri's quick puff pastry recipe on Martha Stewart's site. You fold the dough three times and chill it and it is ready to use. I made it the day before I cut and baked off my bâtons.
I used a pastry wheel to cut the dough and found that I liked the pattern made by the scalloped wheel best. I made some plain and some with poppy seeds. In less than a half hour you have beautiful bread sticks fresh from the oven. We really liked these. The layers of pastry were so light and moist. I froze some to make this weekend and I think I will add garlic to some of them.
To see what other members did with this recipe, visit French Fridays with Dorie.
Have a Happy Earth Day and Good Friday and I hope you have a great Easter weekend!
You can find this week's recipe on page 15 of Dorie Greenspan's, Around My French Table.
Ooh, I love your scalloped edges! Great batons!!!
ReplyDeleteYou made th puffed pastry!? Good for you! They look great too.
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ReplyDeleteOk - another homemade puff pastry post. I think reading everyone's posts are finally going to push me over the edge into trying to make my own (thanks for the hint on where you found your recipe).
ReplyDeleteVery nice!
Your homemade puff pastry looks waaay better than mine, and I followed Nick Malgieri's recipe too! Those scalloped edges make the batons looks so pretty, too pretty to eat...not that that will stop me!
ReplyDeleteYour batons look wonderful! Love the decorations around the jar!
ReplyDeleteYou've inspired me...I'll be making my dough next time...I'll bet it tasted better too. Your batons are perfect.
ReplyDeleteThese look like they would make for fantastic nibbling. You did a great job with the challenge. I hope you have a great day and enjoy the holiday weekend. Blessings...Mary
ReplyDeleteSo pretty! Happy Easter, Elaine! :)
ReplyDeleteSuch a cute Easter display! I like the scalloped edge too.
ReplyDeleteGood for you making your own pastry! One day I'll get the nerve to try it! Your batons look fantastic - love the scalloped edges!
ReplyDeleteHappy Easter! :)
I was JUST reading that recipe from his book "Modern Baker" last night! Hm... that does sound so easy for Puff Pastry! These are beautiful - and love the scalloped edges AND mustard.....!
ReplyDeleteI too was horrified by the price of the all-butter puff pastry so also made my own (I'm running behind on my post - it will hopefully get done tonight!). Yours look beautiful!
ReplyDeleteI feel a bit gutless for not going with the home made pastry. Yours look fantastic and I LOVE the wheel cut design!
ReplyDeleteI'm impressed with your homemade puff pastry! I found all-butter puff pastry at Trader Joes, but you make it sound pretty easy. I'll have to find an occasion to try it myself.
ReplyDeleteI love your Easter vignette featuring the batons! So cute.
Happy Easter!
I was already going to give you "extra credit points" for your adorable Easter display...and then I read that you made homemade puff pastry. How about a gold star too ?:) Your batons are just lovely. Nana and I very much enjoyed ours as well and will be trying different variations in the future. Happy Easter !
ReplyDeletethey look great! Glad to hear the pastry was easy to make
ReplyDeleteGood for you for making your own puff pastry! I did, too, out of (gluten-free) necessity. I think I'll try converting the recipe you used, next time, as it seems quite a bit faster than the one I used. Your bâtons look amazing!
ReplyDeleteWhere do I even begin!
ReplyDeleteLove your photos! The Easter theme is great!
You made your own puff pastry, I am incredibly impressed! And those edges are so cute!
Great post!
I am loving your food styling :) those scalloped edges look great!
ReplyDeleteLovely lovely! I especially like the presentation in the glass container - very reminiscent of the picture in AMFT!
ReplyDeleteI love the scalloped edges too - so pretty!
ReplyDeleteYour batons are amazing and even more impressive is the fact that you made your own puff pastry. I was not able to participate last week but I will definitely be making these!! Great job on the photos and the batons!!
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