{"id":6125,"date":"2018-09-27T16:16:55","date_gmt":"2018-09-27T14:16:55","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/recette-de-pate-en-croute-dauphinoise-comte-et-oignons-caramelises-par-le-chef-calum-franklin\/"},"modified":"2026-03-23T14:11:57","modified_gmt":"2026-03-23T13:11:57","slug":"recette-de-pate-en-croute-dauphinoise-comte-et-oignons-caramelises-par-le-chef-calum-franklin","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2018\/09\/27\/recette-de-pate-en-croute-dauphinoise-comte-et-oignons-caramelises-par-le-chef-calum-franklin\/","title":{"rendered":"Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"pate-en-croute\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Chef\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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INGREDIENTS FOR ALL THE RECIPE, SERVES 6\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Puff pastry<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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500g plain flour
60g water
120g whole egg
10g table salt
250g butter (cold, small dice)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Pie filling<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1.5kg peeled maris piper potatoes
6 sprigs rosemary (picked and finely chopped)
\u00bc bunch thyme (picked and finely chopped)
3 cloves garlic (peeled and finely chopped)
500ml double cream
500ml semi skimmed milk
20g table salt
200g Comte (grated)
3 large onions (peeled and thinly sliced)
20ml veg oil
10g unsalted butter
2 egg yolks (beaten)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Puff pastry<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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500g plain flour
60g water
120g whole egg
10g table salt
250g butter (cold, small dice)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"pate-brisee---03\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mix flour, salt and butter till crumble consistency, add wet ingredients till just comes together then take out and finish by hand on bench till no lumps.<\/p>

Rest at least 30 min in fridge or 15 min in freezer<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Dauphinoise<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1.5kg peeled maris piper potatoes
6 sprigs rosemary (picked and finely chopped)
\u00bc bunch thyme (picked and finely chopped)
3 cloves garlic (peeled and finely chopped)
500ml double cream
500ml semi skimmed milk
20g table salt
200g Comte (grated)
3 large onions (peeled and thinly sliced)
20ml veg oil
10g unsalted butter
2 egg yolks (beaten)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Put cream, milk, rosemary, thyme, garlic and salt into wide bottomed sauce pot and warm together on a low heat.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dauphinoise-01\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Slice the potatoes on a mandolin (or with a knife) to 1\/4cm thickness.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Drop into pan with cream\/milk.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Calum\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bring up to a simmer gently, always moving around with a spatula to stop from sticking on bottom and cook for 3-4 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Strain off retaining the liquid in a bowl. At the same time saute the onions in a frying pan over a medium heat with the oil and butter and a pinch of salt till well browned.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Calum\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. Preheat oven to 180\u00b0c. Line a 30cm x 20cm oven proof deep dish with greaseproof paper and lay 1\/3rd of the potato into the dish, scatter half of the cheese across the surface and 1\/3rd of the liquid.<\/p>

2. Put another 1\/3rd of the potato and then spread all the onions across the surface, scatter the remaining cheese and then layer final potato across the top. Pour another 1\/3rd of the liquid across the top and then a sheet of greaseproof across the surface. Bake for 35 minutes.<\/p>

3. Take out from oven, remove paper from surface and add final liquid, turn oven down to 170c and continue cooking for another 20 minutes or until potato is soft when a small knife is pushed into it. The dish should still be quite saucy and not dry.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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4. Transfer whole dish to a cooling rack and allow to cool till ready to go into fridge and refrigerate for at least an hour.<\/p>

5. Roll 500g pastry out into a large rectangle \u00bd cm thickness, cut a base of 35cm by 25cm and place on a lined baking tray and chill for 10 minutes in fridge. Take remaining pastry and roll out again into a rectangle.<\/p>

6. Cut 6 circles of dough 10 cm in diameter and 6 other larger in the 2nd rectangle. (They should be able to cover up the dauphinoise).<\/p>

7. Cut 6 circles of dough with the Exoglass\u00ae Matfer diameter 75mm. Place them on the smallest dough.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ASSEMBLY<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Use a 75 mm Exoglass\u00ae\u00a0<\/sup>Matfer fluted cutter to cut 6 dauphinoise pieces.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"dauphinoise-07\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"dauphinoise-08\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Place the pieces on each 10 cm dough circle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"dauphinoise-09\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Change from egg yolk to brush on the dough base around the dauphinoise. Cover the dauphinoise with the largest circles and solder the 2 edges.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"dauphinoise-10\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Crimp the edges firmly together (at this point any pastry trimming can be used for decoration).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"calum-franklin-02\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Brush the whole thing with the egg yolk, allow to chill for 10 minutes in the fridge.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"pate-en-croute-03\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"pate-en-croute-04\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Exopat\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"pate-en-croute-08\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBake at 180c for 40 minutes till golden brown.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"calum-franklin-01\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover the interview of Chef Franklin Calum.<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin<\/p>\n","protected":false},"author":8,"featured_media":6191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-6125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nDauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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