In this last class that covers basic doughs, I’ve learned about four different kinds of doughs:

• the most challenging: puff pastry
• the easiest: crêpe
• the most versatile: pâte à choux
• the most common: pasta

Here’s what my plan would look like if I were to make these in one go:

• Allumettes au fromage
• Gnocchi à la parisienne
• Fettuccini Alfredo
• Crêpes au sucre

Step 1: Start puff pastry for Allumettes au fromage, cut an x, and let it rest for 30 minutes

Mise en place: measure butter
2 tablespoons (1 ounce) unsalted butter, melted and cooled slightly

Mise en place: measure herbs, spices, and pantry items
1½ cups all-purpose flour
¾ cup cake and pastry flour
1 teaspoon salt

Mise en place: measure liquids and eggs
⅔ to ¾ cup cold water (up to 1 cup)
1 large egg, slightly beaten, for glazing

Step 2: Make pasta for Fettuccini Alfredo and let it rest for 30 minutes

Mise en place: measure herbs, spices, and pantry items
2 cups all-purpose flour (could use ½ cup semolina and 1½ cups all-purpose)
¼ teaspoon salt
3 tablespoons vegetable oil or olive oil

Mise en place: measure liquids and eggs
5-6 tablespoons cold water
3 egg yolks

Mise en place: measure butter
2 tablespoons (1 ounce) unsalted butter

Step 3: Make pâte à choux for Gnocchi à la parisienne and then boil

Mise en place: chopping and grating
3 tablespoons Parmesan cheese, grated

Mise en place: measure butter
½ stick (4 tablespoons or ¼ cup or 2 ounces) unsalted butter

Mise en place: measure herbs, spices, and pantry items
1 cup all-purpose flour
⅛ teaspoon grated nutmeg
½ teaspoon salt

Mise en place: measure liquids and eggs
3 large eggs
1 cup milk

Step 4: Add beurrage (to Allumettes au fromage), turn puff pastry two times, and let it rest for 30 minutes

Mise en place: measure butter
14 tablespoons (7 ounces) unsalted butter

Step 5: Roll and cut pasta for Fettuccini Alfredo

Step 6: Turn puff pastry two times for Allumettes au fromage

Step 7: Make Mornay Sauce for Gnocchi à la parisienne and finish

Mise en place: chopping and grating
2 tablespoons (25 grams) Parmesan cheese, grated

Mise en place: measure butter
2 tablespoons (25 grams) butter
1 tablespoon butter, chilled, diced

Mise en place: measure herbs, spices, and pantry items
2 tablespoons (25 grams) all-purpose flour
freshly ground nutmeg
salt
freshly ground black pepper

Mise en place: measure liquids and eggs
1 to 1½ cups whole milk

Step 8: Turn puff pastry (Allumettes au fromage) two last times, roll, glaze, prick, sprinkle with cheese, and let it rest for 20 minutes

Mise en place: chopping and grating
2 ounces (½ cup) Parmesan cheese, grated

Step 9: Make and finish Crêpes au sucre

Mise en place: measure butter
3 tablespoons (1½ ounces) unsalted butter, melted and cooled

Mise en place: measure herbs, spices, and pantry items
¾ cup all-purpose flour
Pinch salt
2 tablespoons sugar
½ teaspoon vanilla extract

Mise en place: measure liquids and eggs
2 large eggs
1 cup whole milk

Step 10: Cut and finish Allumettes au fromage

Step 11: Cook pasta for Fettuccini Alfredo and finish

Mise en place
6 ounces (¾ cup) Parmigiano Reggiano cheese (aged 24 months), grated
6 ounces (¾ cup) unsalted butter