Wild Mushroom–Boursin LPB
Source: Clarice Lam, Breaking Bao
Recipe Type: Appetizers and Sides | Seasons: Autumn
This recipe appears in Breaking Bao by Clarice Lam (Chronicle Books, 2024) and was demonstrated in the Foodwise Classroom on November 16, 2024.
LPB is my abbreviation for lo pau bang, or “wife cake” in Cantonese (sometimes also referred to as a sweetheart cake or marriage pie). Made of a sourdough, Chinese puff pastry, it is typically encased around a sweet winter melon, almond paste, sesame paste, or red bean filling. One of the primary differences between Chinese puff pastry and traditional French puff pastry is the addition of flour with the fat that is being laminated, which gives it a sturdier and almost crumbly texture. The method of laminating is different as well: rather than folding the layers of dough, sou is rolled up and then coiled. I made this recipe 26 times, trying every kind and combination of fat, varying ratios, folds, rolls, etc., until I finally arrived at this version.
Makes 6
INGREDIENTS
Basic Sou (Chinese Puff Pastry)
Water Dough
1 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon granulated sugar
1⁄2 teaspoon kosher salt
Oil Dough
4 1⁄2 tablespoons margarine, unsalted butter, vegetable oil, or lard
1⁄2 cup all-purpose flour
Wild Mushroom–Boursin Filling
2 tablespoons unsalted butter
8 ounces mixed mushrooms, such as shiitake, oyster, shimeji, chanterelle, and trumpet, cleaned and roughly chopped
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
1⁄2 cup Boursin cheese
Egg Wash (1 large egg, 2 large egg yolks, 1 tbsp whole milk, 1⁄4 tsp kosher salt whisked together)
Maldon salt, for finishing (optional)
Thyme sprigs, for garnish (optional)
PREPARATION
- To make the basic sou, start with the water dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, ¼ cup of water, vegetable oil, sugar, and salt.
- Mix on low speed for 1 minute, then increase to medium speed and knead until smooth, 4 minutes more. You can also knead the dough by hand; it will take about double the time. Roll the dough into a log, wrap it in plastic wrap, and refrigerate for 30 minutes.
- To make the oil dough, in a small pot, melt the margarine until it just starts to boil. Remove from the heat, add the flour, and stir until smooth and combined. (If using oil, cook it longer, until it turns into a paste.)
- Transfer the dough to a bowl and cover loosely with plastic wrap. Allow it to rest at room temperature for 30 minutes, but do not let it cool too much or it will be crumbly and hard to work with.
- Meanwhile, make the mushroom filling. In a sauté pan, melt the butter over medium-high heat. Add the mushrooms and garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the thyme, salt, and pepper, and lower the heat to medium. Sauté until cooked through and browned, about 2 minutes more. Transfer to a bowl and set aside.
- Preheat the oven to 375°F and line a 13 by 17-inch baking sheet with parchment paper.
- Place the water dough on a lightly floured surface and cut it into six equal pieces. Roll the oil dough into a log and portion it into six equal pieces. Keep both the doughs loosely covered with plastic wrap to prevent them from drying out.
- Form the water dough pieces into balls and roll the oil dough pieces into balls.
- Take one piece of the water dough, flatten it with the palm of your hand, and roll it out with a rolling pin to a 3½ inch disc. Place a ball of the oil dough in the center and wrap the water dough around it, pinching the seams to seal, creating a larger ball of dough. Repeat with the rest.
- Take the first ball of dough you formed, flatten it with the palm of your hand, and roll it out to a long oval shape about 6 inches long and 1/8 inches thick. Roll it up like a cinnamon roll. Repeat with the rest.
- Take the first roll formed, lay it vertically on your work surface, then flatten it. Using a rolling pin, roll it out vertically into a rectangular shape about 5 by 2½ inches.
- Fold it into thirds so it looks more like a square. Repeat with the rest.
- Take the first square formed and flatten it, roll it out as best you can into a 5-inch circular shape, about 1/8 in thick. Place 1 tbsp of the Boursin in the center, then top with 2½ tbsp of the mushroom filling. Gather the edges together, forming a ball, and pinch to seal. Use scissors to cut off any extra dough. Place the ball seam-side down and flatten into a disc using the palm of your hand. Place on the prepared baking sheet and repeat with the rest.
- Brush the top of each LPB with two coats of egg wash. Using a paring knife, cut two slits in the top of each like a cross. Bake until golden brown, 30 to 35 minutes. Enjoy the same day or make ahead and freeze before baking
