The Seigle Feuillete at Les Copains du Faubourg: The mill on a ledge
above the bakers’ counter is impossible to miss; indeed, its steady
grind of rare, artisanal flours - and the metronomic clack-clack it
produces - often lulls customers into a moment of morning contemplation.
As hypnotic as it is functional, the flour production at Les Copains du Faubourg speaks to the baker Gerald Auvrez’s ambition to bring
hyperlocality to baking.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Feuillete
Categories: Pastry, Fruits, Citrus, Dairy, Booze
Yield: 6 servings

2 Sheets puff pastry
2 1/2 c Strawberries; hulled,
- quartered
3 tb Sugar
2 tb Fresh squeezed lemon juice
1 tb Kirsch
2 c Thickened cream
Icing to decorate

Cut each sheet of puff pastry in half, then cut each
half into 3 rectangles and place on a greased baking
tray.

Bake @ 400ºF/205ºC for 10 minutes. Cool on wire rack

Place half the strawberries, the sugar and lemon juice
in a medium saucepan and cook gently over moderately low
heat for 10 minutes, stirring constantly.

When fruit is soft push through a sieve and discard
pips.

Stir kirsch into puree and set aside.

Whip cream until light and fluffy, fold in remaining
strawberries and spread over 6 of the pastry leaves.

Top with remaining 6 pastry leaves.

Dust with icing sugar and serve in a pool of strawberry
puree.

By: Genevieve Ko

RECIPE FROM: https://cooking.nytimes.com

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