Roquefort Napoleon Recipes

ROQUEFORT OR BLUE CHEESE QUICHE (JULIA CHILD)

Steps:

• To partly bake the pastry shell:
• Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• For the filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Beat cheese, butter and cream with a fork, then beat in the eggs.
• Force the mixture through a sieve, to get rid of the lumps.
• Season to taste and stir in the chives or green onion tops.
• Pour into pastry shell.
• Bake 25-30 minutes or til puffed and browned.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

MINIATURE ROQUEFORT NAPOLEONS

Steps:

• On a lightly floured surface, working with 1 half of the pastry at a time, roll out the pastry to form 16- by 12-inch rectangles and transfer each rectangle to a baking sheet. On 1 of the baking sheet draw 2 shallow crosswise lines with a blunt knife, dividing the sheet into thirds, and sprinkle the walnuts over two thirds of the pastry sheet. Cover each pastry sheet directly with the buttered bottom surface of another baking sheet to weight it. Bake the pastry sheets in a preheated 400°F.oven for 5 minutes, remove the baking sheet weights, and with a fork prick the pastry sheet all over. Return the baking sheet weights to the pastry sheets for 10 minutes more, and remove the baking sheet weights. Prick the pastry sheets again, switch the baking sheets in the oven so the pastry sheets bake evenly, and bake the pastry sheets for 7 to 10 minutes more, or until they are crisp and golden. While the pastry sheets are still warm, with a pastry wheel cut each sheet crosswise into sixteen 1-inch strips and cut the strips into sixths, making ninety-six 2-by 1-inch rectangles per sheet. The pastry rectangles may be made 1 day in advance and kept, covered with plastic wrap, on the baking sheets.
• In a bowl with an electric mixer beat together the Roquefort, the cream cheese, the lemon juice, the white pepper, and salt to taste until the mixture is creamy and smooth. The filling may be made 2 days in advance and kept covered and chilled. Let the filling return to room temperature before spreading it.
• Spread a thin layer of the filling on each of the rectangles without walnuts. To assemble each napoleon stack 2 Roquefort-topped layers and top them with a walnut topped layer.

RITZ-CARLTON ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.

ROQUEFORT NAPOLEON

Steps:

• Preheat the oven to 375 degrees.
• Line a 12-by-18-inch baking pan with parchment paper. On a lightly floured surface, roll out the pastry to a thickness of one-eighth inch, approximately the size of the baking sheet. Sprinkle the parchment lightly with water and place the rolled pastry on the sheet. Poke the dough with a fork all over. Bake for 12 minutes or until golden. When baked, remove the pastry with the parchment to a wire rack and allow to cool.
• Using the paddle of a mixing machine, blend three-quarters of a pound of Roquefort with the cream cheese until smooth. Fold in the mascarpone and port. Set aside. Crumble the remaining Roquefort and set aside.
• Using a sharp serrated knife, cut the pastry crosswise into six equal strips, each about 2 inches by 10 inches.
• Peel the pear and slice into one-quarter-inch thin "sheets."
• Using a long metal spatula, coat one strip of pastry with a thin layer of the cheese mixture. Place a single layer of pears over the cheese and coat the pears with more cheese mixture. Place another strip on top and coat with the cheese mixture. Sprinkle with crumbled Roquefort and coat with more cheese mixture; cover with a final strip of pastry. Repeat once more with the remaining pastry strips and set aside. (Extra cheese mixture can be used as a spread on crackers.)
• In a small bowl, whisk the creme fraiche with the heavy cream and set aside. Lightly dust the top surfaces of the pastry with paprika through the mesh of a fine sieve. Dip the tines of a fork into the cream mixture and rapidly drizzle the cream over the top. Sprinkle with the chopped walnuts. Cut into one-inch widths for hors d'oeuvres or into six triangles as a first course or cheese course.