Wild Mushroom & Comté Rough-Puff Allumettes

Instructions

1. 1

   In a wide mixing bowl, whisk 200 g all-purpose flour with 0.25 tsp fine sea salt. Toss in 170 g unsalted cultured butter. Using your fingers or a pastry cutter, press the butter cubes flat into rough flakes—do not rub them down into fine meal; large butter shingles create steam pockets. Drizzle in 80 ml ice water and toss lightly with a fork until a shaggy, uneven mass forms. Tip the mixture onto a lightly floured board, press into a rough rectangle, roll it out gently to roughly 6x12 inches, and fold into thirds like a business letter. Turn 90 degrees, roll once more, and repeat the fold. Wrap tightly and stash in the freezer for 15 minutes to drop the dough temp fast.

   10 min

   Tip: Butter is not a garnish, and it shouldn't melt before hitting the oven. Visible butter stripes mean flaky, lacy layers.

2. 2

   Set a wide stainless steel or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 280 g cremini or mixed wild mushrooms along with the remaining 0.25 tsp fine sea salt. Sauté dry for 5 to 6 minutes without crowding until all extracted moisture evaporates and the mushrooms begin to brown. Lower heat to medium, stir in 1 shallot, 2 cloves garlic, 1 tbsp fresh thyme leaves, and 0.25 tsp freshly cracked black pepper. Cook for 2 minutes until sweet and fragrant, then deglaze with 2 tbsp dry white wine, scraping up any browned bits. Once the pan is dry, swirl in 1 tbsp unsalted butter. Spread the duxelles onto a plate and set in the fridge to cool completely.

   12 min

   Tip: Moisture is the enemy of lamination. Searing the mushrooms until dry ensures crisp bottoms instead of soggy pastry.

3. 3

   Position a rack in the center of your oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.

   3 min

   Tip: A ripping-hot oven converts the water in your cold butter into instant steam, lifting the pastry into crisp ridges.

4. 4

   Retrieve the chilled rough puff. On a lightly floured surface, roll it into a clean 10x12-inch rectangle, roughly 1/8-inch thick. Trim ragged edges with a sharp knife. Cut the sheet in half crosswise to create two 10x6-inch slabs. Evenly spread the cooled mushroom duxelles over one slab, leaving a 1/4-inch clean border all around. Shower 60 g Comté cheese directly over the mushrooms. Lay the second pastry slab on top, pressing the edges lightly with your fingertips to seal. Place on your cutting board and use a very sharp chef's knife or pizza wheel to slice straight down into 10 slender batons (each about 1 inch wide by 6 inches long).

   7 min

   Tip: Never saw back and forth with your knife—press straight down to avoid pinching the laminated edges together.

5. 5

   Transfer the batons onto the prepared baking sheet, leaving about 1.5 inches of breathing room between them. Brush the pastry tops lightly with 1 large egg beaten with water, avoiding letting egg drip down the raw cut sides. Sprinkle the remaining 25 g Comté cheese and 0.5 tsp flaky sea salt along the center spine of each baton.

   3 min

   Tip: Egg wash pooling down the sides glues the layers shut and hinders rise. Keep the wash strictly on top.

6. 6

   Bake at 425°F (220°C) for 18 to 22 minutes until puffed, rigid, and deep amber-brown from edge to center, with bubbling cheese edges. Transfer the pan to a wire rack and let rest 5 minutes so the pastry sets and shatters cleanly.

   20 min

   Tip: If the tops brown before 16 minutes, your oven runs hot; drop heat to 400°F (200°C) to make sure the core bakes fully crisp.