7. While the flans are baking, toss the reserved coconut chips with remaining 1 tablespoon sugar and place them on a cookie sheet. Toast the chips in the oven until crisp and golden brown all over, stirring them around occasionally. This takes approximately 20 to 30 minutes.
8. Remove the baking pan from the oven; take the souffle molds out of the water and place them on a wire rack. Cool at room temperature for Уг hour and then refrigerate them for at least 1 hour before serving.
9. Peel and slice the mango, and dice into V-inch chunks. Place in a bowl with the Sauternes. Refrigerate until needed.
TO SERVE:
1. Dip each souffle mold into a pan of very hot water. Place a serving plate on top of each mold and invert to release the flan.
2. Spoon the mango around the flan and garnish with coconut chips.
LACK PEPPER FEUILLETE
Each time puff pastry dough is rolled out and folded is called a "turn." Puff pastry should have six turns in all to attain maximum baked height. Classically, the dough is rolled out and folded into thirds to accomplish one turn. Here I have simplified the process by doing three folds followed by four folds in a series of turns, thereby cutting down the time required to make the dough.
Yields 18 to 20 4-inch by 4-inch squares.
33A cups all-purpose flour I'A cups heavy cream
1 teaspoon salt 1 pound chilled unsalted butter, cut into
2 tablespoons coarsely ground black 'fa-inch cubes pepper
1. Combine 3Vi cups flour with all of the salt and pepper in mixer bowl. Using the paddle attachment on low speed, slowly stream the cream into the bowl, mixing until the dough just comes together. (It should be smooth, not too dry or sticky.)
2. Remove dough from bowl and pat with the heel of your hand into a rectangle about 5 inches by 8 inches. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Place butter and remaining Уг cup flour in mixing bowl. Using paddle attachment, mix on low speed until well blended and only small lumps of butter appear. Remove from bowl and pat to a 5- by 8-inch rectangle on plastic wrap. Seal with the wrap and refrigerate for 30 minutes.
4. On a very lightly floured surface, roU dough into a rectangle large enough to envelop the butter. Place butter in the center of the dough. Fold the 2 ends of the dough over the butter and press the ends together; press also along the sides. The butter should not show through anywhere. Brush off any excess flour, wrap in plastic, and refrigerate for 30 minutes.
5. Remove the dough from the refrigerator and allow to soften a few minutes at room temperature.
6. On a lightly floured surface, roll the dough to a rectangle approximately 9 inches by 15 inches. Reposition the dough if necessary to flour lightly underneath it and to keep the corners squared off. If at any time the butter cracks through the dough, lightly flour the area where it came through and let the dough rest a few minutes to soften the butter. If the butter is oozing out at any point, it is too soft and the entire piece should be wrapped in plastic and refrigerated 15 to 20 minutes to harden the butter before continuing. When you have rolled out the rectangle, fold the dough into thirds, like a business letter. Brush off any excess flour with a pastry brush. Wrap in plastic and refrigerate for 30 minutes.
7. Remove the dough from the refrigerator and allow to soften a few minutes at room temperature.
8. On a lightly floured surface, roll the dough to a 9- by 18-inch rectangle, being careful to maintain square corners and avoid rolling over the ends of the dough. Fold the entire piece in half widthwise, to make a 9-inch square, then open out flat. This will give you
a crease mark where the center of the dough is. Fold the outer edges toward the center so that they are about Уъ inch from the center crease. Now fold the entire piece in half again (this accomplishes two turns). Brush off any excess flour. Wrap in plastic and refrigerate at least 1 hour.
9. Repeat steps 5 through 8.
1. 10. The dough is now ready for use. Any unused portion of dough may be well wrapped and refrigerated for 2 to 3 days or kept in the freezer for up to 2 months. Scraps of dough can be pressed together at the edges and frozen for later use as the lining for a tart shell or for small items such as hot hors d'oeuvre. If the dough is kept in the freezer, thaw in the refrigerator a day in advance of use.