Ensaymada
Pâte Feuilletée, Halayang Ube, Cheddar Cheese
Pastry Chef Isa Fabro of Unit 120 | Los Angeles
Yield: 32 servings
Adapted by StarChefs | June 2017
INGREDIENTS
Pâte Feuilletée:
731 grams milk
72 grams yeast
831 grams all-purpose flour, plus additional as needed
204 grams cake flour
145 grams sugar
28 grams salt
908 grams Plugrá butter, cut into 18 cubes, tempered
Halayang Ube:
454 grams mashed ube
400 grams sugar
245 grams coconut milk
397 grams condensed milk
85 grams cubed cold butter
To Assemble and Serve:
Butter for greasing
Egg wash
170 grams sugar, plus additional for sprinkling
454 grams finely grated extra sharp cheddar cheese
METHOD
For the Pâte Feuilletée:
In a bowl, combine milk and yeast, dissolving yeast. In a stand mixer fitted with a hook, combine flours, sugar, and salt. Mixing on medium-low speed, pour in yeast mixture. Continue mixing until dough wraps around hook. Transfer the dough to a lightly fl oured bowl and cover with plastic wrap. Proof dough overnight in refrigerator.
In the center of 2 sheets of parchment paper, draw a 7½-inch square and turn sheets over. Forming a grid, arrange 9 butter cubes on each square. Using a bench scraper, smooth the squares together until cohesive butter blocks form. Flip block to smooth the other side. Fold the parchment along the drawn lines, wrapping up the butter blocks. Wrap again with plastic wrap; refrigerate.
Temper butter blocks. Divide dough into 2 equal rounds. Working 1 round at a time, roll dough out to a 12-inch square. Place butter in the center of the dough with the corners of the block pointing toward the sides of the dough square. Fold up each corner of the dough onto the butter, crimping and sealing together the edges of the dough to form an envelope containing the butter. Using the trifold method, turn the dough 3 times. If dough gets tough or butter starts melting, chill in refrigerator. After dough has been turned 3 times, refrigerate. Repeat with remaining dough.
For the Halayang Ube:
In a stand mixer fitted with a paddle, combine ube, sugar, and milks. Transfer to a medium stock pot over medium heat. Cook, stirring constantly, until thick, about 30 minutes or until jam pulls away from sides of pot. Reduce heat as necessary to prevent coconut milk from curdling. Finish with butter, whisking until jam shines. Remove from heat and cool to room temperature in the pot. Store in sterilized glass jars for 7 to 10 days under refrigeration.
To Assemble and Serve:
Roll out Pâte Feuilletée into two 16-inch x 16-inch x ¼-inch squares. Cut those squares into 4-inch squares. Place 1 tablespoon of Halayang Ube in the center of each square. Fold up corners to meet in center of square, creating a smaller square. Transfer to buttered 3-inch muffin tins; proof 45 minutes. Heat oven to 375°F. Using your fingertip, push the middle of each Isamada down to create a fl ower shape. Brush with egg wash and sprinkle with a little sugar. Bake 10 minutes, lower heat to 350°F and bake 8 to 10 minutes, until dark gold. Cool in molds on a rack. In a small bowl, combine cheese and the 170 grams sugar. Garnish each Isamada with cheese-sugar mixture.
