INGREDIENTS:Dough:
2 ½ cups flour
1 cup cold water
½ tsp. salt
1 Tbsp. instant dry yeast
Topping:
1 cup fromage blanc
½ cup pastry cream, prepared
1/3 cup heavy cream
½ oz. Grand Marnier
2 pints mixed seasonal fruit (mixed berries, peaches, plums, apples, pears) DIRECTIONS:For dough: In bowl of a large mixer, combine all ingredients. Mix with dough hook for 5-7 minutes, scraping bowl occasionally, until dough forms a sticky ball on the end of the hook. Transfer dough to a greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled, approximately 1 hour. Punch down and divide into 6 equal pieces. Place a piece of dough on a floured board and coat with flour. With floured rolling pin, roll out dough into a rough rectangle, approximately 10 inch -12 inch across, and 1/8 inch thick. Make sure there is flour on both sides of the dough at all times. Place dough on parchment-lined cookie sheet. Repeat with remaining dough. Cover and refrigerate any rolled-out dough while you prepare the topping. Dough can be prepared one day in advance, wrapped and refrigerated until ready to roll.
For topping: In a large bowl, whisk ingredients (except fruit) together. Reserve the fruit in a bowl.
To assemble: Cook two pans at once, depending on oven size, but adjust racks so they are close to the bottom of the oven. Preheat oven to 500°F.
Spread ½ cup of topping mixture on one piece of rolled dough. Sprinkle with fruit. Repeat with another sheet of dough. Slide cookie sheets onto the lowered racks in preheated oven. Bake until brown and crisp, approximately 10 minutes, reversing the sheets midway through baking to make sure they brown evenly. Repeat with remaining dough and topping.
Cut into squares, sprinkle with confectioner’s sugar, and serve immediately. SERVINGS:2 10 inch free-formed flammekueche From:Raymond Ost, Sandrine’s, Boston PHOTO CREDIT:Photo Credit: SANDRINE’S
