• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
prasantrin

torsades au fromage

5 posts in this topic

I've recently discovered that torsades au fromage are very similar to some very special cheesesticks that were my favourites when I was a child. I want to try to replicate them, but I have a couple of questions.

Every recipe I've found (such as this one and this one) uses pâte feuilletée. From what I've read, this is puff pastry dough--is this correct?

If it's correct, could I use croissant dough instead of puff pastry dough? The bakery I buy "torsade a la tomate" from says they make theirs with croissant dough, not puff pastry, but I'm not sure if that's a translation error or if that's really the way they make them (Fauchon, but in Japan). Their torsades are the closest in texture to my beloved childhood cheesesticks, so if I can use croissant dough, I should. But pâte feuilletée would probably be easier for me to use, since I can buy some very good puff pastry dough, but not croissant dough. I also have a feeling I would really suck at making croissant dough, but I would definitely try it if it meant making really good cheesesticks.

Any helpful hints out there?

Share this post


Link to post
Share on other sites
I've recently discovered that torsades au fromage are very similar to some very special cheesesticks that were my favourites when I was a child.  I want to try to replicate them, but I have a couple of questions.

Every recipe I've found (such as this one and this one) uses pâte feuilletée.  From what I've read, this is puff pastry dough--is this correct? 

If it's correct, could I use croissant dough instead of puff pastry dough?  The bakery I buy "torsade a la tomate" from says they make theirs with croissant dough, not puff pastry, but I'm not sure if that's a translation error or if that's really the way they make them (Fauchon, but in Japan).  Their torsades are the closest in texture to my beloved childhood cheesesticks, so if I can use croissant dough, I should.  But pâte feuilletée would probably be easier for me to use, since I can buy some very good puff pastry dough, but not croissant dough.  I also have a feeling I would really suck at making croissant dough, but I would definitely try it if it meant making really good cheesesticks.

Any helpful hints out there?

I claim no particular wisdom on these, but my advice would be to stick to puff pastry.

Croissant dough tends to have a bit of sugar in it & the finished texture is different than that of puff pastry. Its more 'bread like' and less flaky.

I don't know where you are located, but in the states one used to be able to buy little part cooked croissants (they came in a little tube like container). If you could find them you could try making the cheese sticks with both types of dough and see which works best.

Share this post


Link to post
Share on other sites
I claim no particular wisdom on these, but my advice would be to stick to puff pastry.

Croissant dough tends to have a bit of sugar in it & the finished texture is different than that of puff pastry. Its more 'bread like' and less flaky.

I don't know where you are located, but in the states one used to be able to buy little part cooked croissants (they came in a little tube like container). If you could find them you could try making the cheese sticks with both types of dough and see which works best.

The cheesesticks of my childhood are actually a little more bread-like, but almost like uncooked bread in the middle. They weren't puffy like puff pastry, but they weren't flaky like a good croissant is. But I'll try the puff pastry dough first. I've got some in my freezer and I just need to get some good cheeses.

Do you mean Pillsbury Crescents? I don't think those are really croissant dough, but it might be worthwhile to try those, too. That experiment will have to wait until the next time I'm in Canada, though. I'm in Japan, and I've never seen them here!


Edited by prasantrin (log)

Share this post


Link to post
Share on other sites

pate feuillite is indeed puff pastry. I've done the cheese sticks with puff pastry, gruyere and mornay sauce, I'm not sure if these are the type if cheese sticks from your childhood, but I know there is puff pastry dough in just about every grocery stores freezer aisle in the US, those should work fine.

Share this post


Link to post
Share on other sites

I do not recommend croissant dough, it will be too soft. Torsades have to be stiff and crispy. Stick to puff.


Edited by Ptipois (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By stellabella
      My neighbor's sister made a huge cassoulet for my neighbor's birthday dinner last night, and invited me to watch her assemble it on Friday. Sister is married to a Frenchman and spends about half the year in France--this is the technique she learned most recently. It was amazingly non-fussy, quick to assemble, and heart-breakingly delicious served with a light fresh salad and lots of home-made bread & whipped butter.
      For eight folks, four duck thighs, 4 duck legs [in retrospect she said she should've used more duck], 4 Italian sausages, 2 kielbasa, 2 bratwurst, the sausages cut into 2 inch pieces. First she browned 4 slices of salt pork, cut in half, in about 2 T of olive oil on top of the stove in a large roasting pan, then added the rest of the meats to brown. After 10 mins she removed the meat and added 1 minced oinion, a few cloves of garlic [careful, she said, if you have garlic-y sausages], and a couple shallots, all finely minced, and softened in the fat. Then one large carrot cut in chunks, and a couple celery stalks, de-threaded, cut in chunks. Then the meat went back in, along with 2# of small white beans, soaked for about 4 hours--Great Northern beans, because she wasn't able to get the French beans she prefers. Then, she added enough water to cover the beans, and a few sprigs of rosemary and parsley from the yard [she said sage is good, too], and about 1/2 cup strong tomato sauce--she said the best thing to use is the very concentrated tomato paste from a tube--and, she said, ONLY a small amount--this is more for color than anything else. Don't salt it, because the salt pork should be sufficient.
      The roasting pan went covered into a medium low oven for, well, hours, and she checked it periodically to see that the beans were cooking and the water not getting too low--if so, she added more. When she was satisfied it was done, she skimmed off some of the excess liquid--and they like to eat that as a light soup for lunch. Her husband says it's best to reheat the cassoulet a couple times over the next couple days, before serving--to bring the flavors together.
      The result was meats that melted on the tongue like communion wafers, in a flavorful stew of perfectly cooked beans.
    • By Loubika
      Hi everyone,
       
      I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.
       
      My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...
       
      If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.
       
      Thank you very much,
      Loubna
       
       
    • By mikec
      Everytime I make Coq au Vin or similar chicken dishes the recipe calls for browning the chicken (creating a nice crispy skin) and then removing it only to return it to the dish to finish by braising in liquid. Unfortunately, when cooked in liquid, my chicken ends up losing its crispiness and turning grey and soggy.
      What am I doing wrong, or what can I do to retain then crispy factor?
      Thanks.
      Mike
    • By jmacnaughtan
      So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it.  I thought it might be fun to try.
       
      This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same.  Again in French, and as a bonus in a heavy southern accent.
       
      I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning.  I'll see if I can get my better half to take a couple of photos or videos
       
      If anyone has done this before, or anything like it, I'd love to hear any advice you might have.  As for now, I have a couple of questions for more experienced eGulleteers before I start:
       
      1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat.  Is this a decent alternative?
       
      2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare.  Would it be better to do it after taking it out of the cooking liquor?  Once it's rolled and chilled?  Removing each small piece from each slice - but before or after it's reheated?  I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
       
      So any input would be gratefully received.  In any case, I'll try and document the process as much as possible for future information/hilarity.
    • By tan319
      hello all.
      just wondering if anybody has a favorite way to cook their brulee.
      I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW.
      Good texture inside. Just a bit wierd on top.
      I welcome any input.
      thanks.
  • Recently Browsing   0 members

    No registered users viewing this page.