Lobster Tail Pastry - Feeling Foodish
https://feelingfoodish.com/lobster-tail-pastry/
DirectionsStep1Mix dough for lobster tail pastry shell and refrigerate overnightStep2Process the dough into very thin sheets using the pasta machine and roll carefully into log form, grease the outside well, wrap with plastic wrap and refrigerate. Prepare cream puff dough, cool, cover and refriger…Step3Assemble pastries, make whipped cream ricotta filling, bake and cool pastries, then fill with fillingStep4Add dry ingredients of the dough to the bowl of a standing mixer and mix well. Add the water and mix until the dough forms. The dough will be very firm. Mix until well developed and you can pull a windowpane…Step5Cut the dough into 4 piecesStep6Roll out each piece until it is almost double in size; flour each side very wellStep7Place each piece through the pasta machine beginning with the setting of 0 and progressing to the setting of 6. Use flour to prevent sticking (see photo)Step8Use a rolling pin to stage/hold the dough as it is extruded from the pasta machine, but make sure you flour it well or it will stick!Step9Apply a thin coating of shortening to one side of the dough (I also pulled slightly to make it a bit wider than the standard pasta machine width before applying fat coating) and then roll tightly in jellyroll fashion. Pull toward yo…Step10Repeat this process until for each piece of dough and add each piece of thin rolled out, greased dough to the first until you have one big piece of rolled doughStep11Grease the outside of the dough well with the shortening, wrap, and refrigerate overnightStep12Sift flour and salt together in small bowl and set asideStep13In a medium sized saucepan, melt the butter and water over high heat until the mixture reaches a vigorous boilStep14Reduce heat to medium low and add flour/salt mixture all at once. Stir until the mixture pulls away from sides of pan and forms a ballStep15Remove from heat and add eggs one at a time, beating vigorously between additions (I used a hand mixer for this)Step16Place in bowl or plastic container, cover (airtight), and refrigerate.Step17In a medium size bowl, combine 1.5 cup heavy cream with 1.5 teaspoon vanilla, 1/2 teaspoon cream of tarter, 1.5 cup powdered sugar and whip until soft peaks form. Set aside.Step18In another bowl, mix all remaining ingredients (1.5 cups heavy cream, 1.5 teaspoon vanilla, ~2 cups powdered sugar (scant), and all ricotta.Step19Combine both mixtures and refrigerate until ready to use.Step20Remove the dough roll from the refrigerator and slice into approximately 14 to 18 pieces (about 1/2-inch thick slices) (I found this was difficult to slice, so I will try freezing for 20 min to firm up dough next time)Step21Flatten each slice with the palm of your hand (see before and after photo here) and use just enough flour to prevent sticking but not more than necessaryStep22Form each circle into a cone by pushing down using both thumbsStep23Fill each cone generously with the cream puff dough (a bit more than shown)(the more filling, the longer they will expand during baking)Step24Place on baking sheet lined with parchment or silicone baking sheet (do not overcrowd the baking sheet as the pastries will expand during baking; if you run out of room in the oven, place pastries on baking sheet in ref…Step25Preheat the oven to Preheat oven to 450 degreesStep26Bake at 450 for 15 minutes then reduce heat to 350 for an additional 20 minutesStep27Ensure your pastries are golden brown before turning off oven or they will deflate/fall!Step28Pastries must be cooled before filling otherwise, filling will melt and become runnyStep29Using a knife, make a slit in the bottom of the pastries so that you can insert the pastry bag with fillingStep30Fill each pastry and set aside on a trayStep31Sprinkle with powdered sugar if desired (I skipped this step)IngredientsIngredients500 gramsAll Purpose Flour Of Water (if using bread flour, add ~ 90 mls, 6 tablespoons)50 gramsSugar200 millilitersWater150 gramsShortening230 gramsUnsalted Butter (1 cup; 2 sticks)473 millilitersWater (2 cups)½ teaspoonSalt240 gramsAll Purpose Flour (2 cups)8 Large Eggs750 millilitersHeavy Whipping Cream1 tablespoonVanilla½ teaspoonCream Of Tarter420 gramsPowdered Sugar (divided)2 ¼ poundsRicotta Cheese (drained if necessary)See moreNutritionalNutritional685 Calories43 gTotal Fat165 mgCholesterol62 gCarbohydrate131 mgSodium14 gProteinFrom feelingfoodish.comRecipeDirectionsIngredients
DA: 92 PA: 80 MOZ Rank: 53
