Wild Mushroom & Cantal Rough-Puff Friands

Instructions

1. 1

   In a wide mixing bowl, whisk 240 g all-purpose flour and 1 tsp kosher salt. Toss in 225 g unsalted cultured butter. Using your fingers or a pastry blender, smash the butter cubes flat into walnut-sized flakes—do not rub them down into sand. Pour in 120 ml ice water and use a stiff spatula or your hand to gather the mass into a shaggy, uneven dough. Butter chunks should remain blatantly visible.

   10 min

   Tip: Butter is not a garnish—keep those large flat slabs intact. They create the steam pockets that lift your layers.

2. 2

   Dump the shaggy dough onto a lightly floured counter. Roll it out into a rough 8x15-inch rectangle. Fold the top third down, then the bottom third up like a business letter (turn one). Rotate 90 degrees, roll out again to 8x15 inches, and fold into thirds once more (turn two). Repeat this process one final time for turn three. You now have quick lamination. Wrap the block snugly in parchment or plastic.

   10 min

   Tip: If the butter begins to feel greasy at any second, slide the slab onto a sheet pan and freeze for 5 minutes before finishing the folds.

3. 3

   Transfer wrapped dough to the refrigerator to rest and chill for 25 minutes. This relaxes gluten tension and locks the butter solid.

   25 min

   Tip: Let time do the work here; warm dough turns greasy, but cold rested dough will puff sky-high.

4. 4

   While the dough relaxes, set a wide skillet over medium-high heat and melt 2 tbsp unsalted butter. Add 2 shallots and 340 g mixed wild mushrooms along with 1 tbsp fresh thyme leaves, 1/2 tsp fine sea salt, and 1/2 tsp freshly cracked black pepper. Cook vigorously, stirring often, until mushrooms give up their water and it evaporates completely, about 8 minutes. Deglaze the pan with 2 tbsp dry sherry, scraping every browned bit off the bottom until the pan is dry. Pull from heat and fold in 2 tbsp crème fraîche and 1 tsp Dijon mustard.

   15 min

   Tip: Cook the mushrooms until bone-dry in the pan. Any leftover liquid turns your bottom crust soggy.

5. 5

   Spread the mushroom mixture flat onto a plate and stash it in the fridge for 10 minutes to cool completely. Meanwhile, arrange an oven rack in the lower-middle position with a heavy baking sheet set on it, and preheat your oven to 425°F (220°C).

   10 min

   Tip: Never put hot filling on cold laminated dough, or you will melt out all the butter layers before they reach the oven.

6. 6

   Retrieve chilled dough. On a floured board, roll it out into a tidy 12x18-inch rectangle roughly 1/8-inch thick. Trim ragged edges with a sharp knife, then slice cleanly into 6 equal rectangles (each about 4x6 inches). Stir 85 g Cantal cheese into the cooled mushroom mixture. Spoon 2 generous tablespoons of filling onto the bottom half of each rectangle, leaving a 1/2-inch border. Lightly brush borders with a little whisked 1 egg, fold the top half over to enclose the filling into a neat parcel, and press the edges firmly to seal. Crimp firmly with the tines of a fork.

   12 min

   Tip: Press straight down with your knife when trimming—sawing drags and seals the laminated butter edges shut.

7. 7

   Transfer the 6 friands to a parchment-lined baking sheet. Brush tops lightly with the remaining whisked 1 egg (avoid letting egg wash drip down the cut sides, which glues layers together). Cut three delicate diagonal steam vents into the top of each parcel with the tip of a paring knife. Sprinkle evenly with 1 tsp flaky sea salt. Slide the parchment sheet directly onto the preheated baking steel or sheet in the oven. Bake at 425°F (220°C) for 22 to 25 minutes until deeply bronzed, puffed into dramatic crisp strata, and the bottoms are firm and golden.

   25 min

   Tip: Look for a rich chestnut-mahogany hue. Pale pastry is soft pastry; don't pull them early out of fear.

8. 8

   Slide friands onto a wire rack. Let rest for 5 minutes before serving warm.

   5 min

   Tip: The molten Cantal and mushroom duxelles need a few minutes to settle so they don't scald your palate.