-
1
In a large bowl, stir together the bread flour, cake flour, sugar, and salt.
-
2
Toss the chunks of butter into the flour and make sure each piece is coated with it.
-
3
Combine the vinegar with 1 cup cold water and stir into the flour mixture while lightly tossing the ingredients to moisten them evenly.
-
4
Gather the dough into a ball.
-
5
On a lightly floured surface, pat and roll the dough into a neat rectangle thats about 1/2 inch thick.
-
6
Fold the dough into thirds like a business letter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
-
7
Unwrap the dough and place it on a floured work surface with the folded side towards you.
-
8
Roll the folded dough into a rectangle and again fold the dough into thirds.
-
9
Repeat this process two times.
-
10
The dough will be slightly marbled-looking with streaks of butter running through it.
-
11
Wrap the dough in plastic and let it chill for 1 hour.
-
12
Unwrap the dough and place it on a floured work surface.
-
13
Roll it out to a 1/4-inch thickness and cut it into 4-inch squares with a sharp knife.
-
14
Place the squares 3 inches apart on a baking sheet and chill for 1 hour.
-
15
Heat the oven to 400F.
-
16
Bake the pastries for 10 minutes or until puffed and golden.
-
17
Remove the pastries to a cooling rack.
-
18
In a medium skillet set over medium heat, melt the butter.
-
19
Sprinkle the flour over the butter and whisk to combine.
-
20
Cook, stirring constantly, for 3 minutes or until the roux is lightly golden.
-
21
Add the shallots, celery, and garlic and cook until softened, about 4 minutes.
-
22
Add the oyster liquor and the clam juice to the roux, along with the bay leaf, thyme, salt, and cayenne pepper, and cook, stirring, until the mixture thickens, about 4 minutes.
-
23
Add the heavy cream, sherry, and parsley and cook for 3 minutes or until very thick.
-
24
Add the oysters and cook, stirring, just until the edges begin to curl, 3 to 4 minutes.
-
25
Discard the bay leaf.
-
26
To serve, make an indentation in the center of each pastry square using the back of a spoon.
-
27
Spoon the oyster filling into the center of each pastry.
-
28
Serve at once.
-
29
If you are a hostess pressed for time, pick up frozen puff pastry shells at the grocer.
-
30
The vinegar helps make the pastry more tender.
-
31
The pastry cases can be made 1 day in advance or frozen unbaked for 1 month.
-
32
If you like, cut 3-inch rounds of dough and top each round with a circle with the center cut out (like a doughnut) and bake to form more elegant patty shells (or you can just buy some frozen ones).
