Biscuit "Russified Frenchman"

Category: Bakery products
Kitchen: french
Biscuit Russified Frenchman

Ingredients

Butter (cut into pieces and freeze) 125 gr.
wine vinegar 1/2 tsp
ice water 2-3 st. l.
sugar 1 tsp
salt 1/2 tsp
flour 190 g
chicken fillet 600 gr.
onion (finely chopped) 1 PC.
Champignon 300 gr.
flour 1 tbsp. l.
Ground nutmeg (on the tip of a knife)
salt pepper
cream (fat content does not matter) 200 gr.
grated Gouda cheese (any of your favorites) 60 gr.
egg for lubrication 1 PC.

Cooking method

  • Why such a name? Anticipating such a question, I answer with the words of my friend Elena Elyzik from LJ.
  • -Julienne - a French word, this word is used to call a method of cutting vegetables into strips. Soup is made from vegetables cut in this way.
  • But the "mushroom julienne" dish is already a Russian invention.
  • The legendary julienne with mushrooms was ordered with yeast pancakes in the buffet of the Kremlin Palace of Congresses, and then they told all their friends about it for a long time and breathlessly.
  • Mushroom julienne is a delicious hot appetizer, and with the addition of chicken, it is a complete and hearty meal for lunch or dinner.
  • I have been preparing this dish for a very long time, but this time I decided to dream up and put the julienne in biscuit- truly a miracle of French cuisine !!! Thin, crunchy dough that simply melts into the rub and a lot of juicy and aromatic filling! mmmmm .....
  • How delicious it is !!! What a long time to say! Better to cook and pamper your dear and loved ones! Highly recommend!
  • dough:
  • Mix together flour, salt and sugar.
  • Cut the butter into small pieces.
  • Biscuit Russified Frenchman
  • Place in a blender with flour mixture and beat until crumbly.
  • Biscuit Russified Frenchman
  • Mix vinegar with ice water.
  • Biscuit Russified Frenchman
  • Add to the flour crumbs and punch to make the dough lump.
  • Biscuit Russified Frenchman
  • Roll the dough into a ball. Place in plastic wrap and spread into a flat cake. put in the refrigerator overnight (at least 3 hours)
  • Biscuit Russified Frenchman
  • Filling "julienne":
  • Cut the frozen chicken fillet into thin strips.
  • Fry quickly in hot oil and place on a plate with a slotted spoon.
  • Biscuit Russified Frenchman
  • Fry the onions in the remaining oil, add the chopped mushrooms and simmer until the liquid has completely evaporated.
  • add salt, pepper, nutmeg and flour, fry.
  • Biscuit Russified Frenchman
  • Add fillet, pour cream. Simmer for 5 minutes until the cream thickens well. Cool down.
  • Biscuit Russified Frenchman
  • Remove the dough from the refrigerator and roll it out between two sheets of baking paper sprinkled with flour, in a circle 32 cm in diameter.
  • Trim the edges. Place the rolled dough directly on baking paper in the refrigerator for 15 minutes. Roll out 2 portioned biscuits from the scraps, do the same.
  • Biscuit Russified Frenchman
  • Place the dough on a baking sheet.
  • Step back 3 cm from the edge. Place the filling in the center. Place the edges of the dough over the filling, making pinches. Grease the dough with an egg and sprinkle the whole biscuit with cheese, including the dough.
  • Biscuit Russified Frenchman
  • Bake for 25-30 minutes in an oven preheated to 200 degrees C until golden brown.
  • Biscuit Russified Frenchman
  • Serve hot. Delicious with a semi-dry rose wine.
  • Biscuit Russified Frenchman
  • Help yourself!
  • Biscuit Russified Frenchman
  • PS I strongly advise you to cook a double portion right away!
  • Biscuit Russified Frenchman

The dish is designed for

6

Cooking program:

oven

Note

Biscuit Russified Frenchman

Biscuit Russified Frenchman

Tanyulya
Natasha, super duper. I will definitely try this, only the child does not eat mushrooms without champiks, well, it is sooo beautiful and appetizing.
Summer resident
I will definitely do this! I fell in love with this dough in a crostat, and julienne with chicken is generally a long-standing love And here everything is together, and even with cheese!

And I roll out the dough on baking paper with an oiled rolling pin
lunova-moskalenko
I went to the forum thinking about what to cook today. And here...
WOW !!!!
🔗
Arka
It's myoooooooooooooooooooooooo oooh!
Want! Want!
SchuMakher
Quote: Arka

It's myoooooooooooooooooooooooo oooh!
Want! Want!

Where is R. looking? It is necessary to drip ... She wants a Russified Frenchman, you know!
Arka
Quote: ShuMakher

Need to drip ...
I'll bury you then
SchuMakher
Quote: Arka

I'll bury you then

You feed first, and then at least bury, at least dig!
fomca
Want!!! Want!!! Want!!!!
SchuMakher
Wow, another one wants a French body!
natapit
Girls, thank you all for your kind words and healthy humor!
kisuri
Quote: ShuMakher

Wow, another one wants a French body!
Quote: natapit

Girls, thank you all for your kind words and healthy humor!
Citizen Schumacher and all other citizens! Choose already: healthy humor or healthy appetite!
Natasha, you completely amazed me with the mention of Julien of the Palais des Congrès. I also ate it there, I remember these tiny little cocotte makers, and there is something magical in them, with islets of melted cheese. Therefore, as soon as the recipe fell into my hands, it was not bad at all, by the way, I began to make it and I still do it. And your dough dough - (Summer resident -!)
And this one is just an extraordinary biscuit:

Biscuit Russified Frenchman
Biscuit Russified Frenchman
Biscuit Russified Frenchman

Making it is easy! EatenEats up in a second!
Another huge thank you.
fomca
And yesterday I had two Frenchmen for dinner - a big one and a small one! They are awesomely delicious ... even without greens ...
Thank you!!!!!!!!!!!!!

Biscuit Russified Frenchman

Biscuit Russified Frenchman
kisuri
fomca!
Biscuits are a feast for the eyes!
And greens are more for beauty
natapit
fomca and kisuri! This is efficiency! I'm glad you liked the biscuit! If you baked crostatu, you realized that these two doughs are different from each other, but each tastes delicious in its own way! Thank you girls!
kisuri
Quote: natapit

fomca and kisuri! This is efficiency! I'm glad you liked the biscuit! If you baked crostatu, you realized that these two doughs are different from each other, but each tastes delicious in its own way! Thank you girls!
Now I bake a crostat every two or three days. The dough is different, of course. In biscuits, it is slightly softer (so it is for me), well, and savory. But also a lot in common. It is new to me and I really liked it. In krostat it reminded me of my grandmother's strudel, which no one has yet been able to repeat.
natapit
Rada-dms
What a recipe I missed !!! I will definitely join and unsubscribe !!!
lyudmia
And I and I want to try
Rada-dms, bake in princess?
Byaka zakalyaka
Girls be sure to cook. It's so yummy. Thanks natapit, now I cook this snack for all the holidays
Mamik
natapit, tell me, is this dough denser than crostat? Krostatu baked many times, there were no punctures. For some reason I have this dough, how to say it is not flexible or something happened. When I made folds on top, it was torn, not plastic. Here! I just took it out of the fridge, and it was almost like a stone. It worked out, it was all the same, it was delicious! I will definitely repeat, so I want to understand what it should be, is this dough?
Mamik
Girls, I repeated it today, and everything turned out great: yahoo: I don’t know where I messed up the first time, but today the perfect foundation came out. Very tasty, thanks to the author for sharing interesting recipes.

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