Dani García – Langostines a la Robuchon

[Sussan ScoolinaryTeam]

Hi Anke.

In the langoustine à la Robuchon recipe, as you mentioned, different types of pastry are used.

Brick pastry is more resilient and elastic, making it ideal for frying as it withstands heat better and maintains a crispy texture without breaking. It is traditionally used in Mediterranean and North African recipes.

Filo pastry, on the other hand, is finer and more delicate, consisting of multiple thin layers typically used for baking. While it can be fried, it is a bit more challenging to handle because it tends to tear or absorb more oil if not handled carefully. It is more commonly used in Greek or Turkish recipes (like baklava or spanakopita).

I believe the use of filo pastry in the Spanish version of the recipe is likely due to cultural adaptation, as the course is designed for a global audience. In some countries, brick pastry is harder to find, so filo is used as a substitute. It is also possible that the Spanish version adapted the recipe because filo pastry is more widely recognized or accessible in certain markets.

If you can find brick pastry, I recommend using it, as it is more authentic to the recipe and better suited for frying. If you only have filo pastry, handle it with care and consider doubling the layers to make it more durable.

In any case, I’ll share your observation with the content team, and as soon as I receive a response from them, I’ll get back to you.

Best regards.

[Anke Morreel]

Thank you for the advice. I will go and have a look for brick pastry. Filo is indeed more common. Maybe when I can’t find it, I try filo but make it in the oven. Keep you posted about the result 😉
Sorry, I answered in a e-mail before)

[Sussan ScoolinaryTeam]

Hi Anke.

Great! Let us know later how your prawns à la Robuchon turned out.

Greetings.

[Sussan ScoolinaryTeam]

Hi Anke.

The content team informs me of the following:

As an alternative to brick pastry suitable for frying, you can use rice paper (the type used for Vietnamese rolls), previously hydrated.

This would be a close option if brick pastry is not available.

Best regards.