Puff Pastry

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Yield: approximately a sheet of puff pastry measuring 9x9 inches

85 g unsalted butter
125 g all purpose flour
78 g water
1 t salt
28 g unsalted butter

  • Leave the 85 g of butter at room temperature, then when it's spreadable, shape it into a square (like as if spreading butter cream on a cake). Chill until ready to be used. This is now your butter block.
  • Next the dough bit. Put the flour, water, salt and 28 g of butter in a mixer using the dough hook attachment. Knead it until the dough is smooth but a bit sticky, maybe about 5 minutes on the mixer.
  • Wrap the dough with plastic wrap and chill for 2 hours.
  • After 2 hours, the 2 components (butter block and dough) are now ready to be used.
  • Roll the dough out to a square (It doesn't have to be perfect).
  • Put the butter block on the center of the dough then fold all sides of the dough onto the butter. You'll end up having something that looks like a parcel.
  • Then chill the parcel for at least 30 minutes.
  • After chilling, roll the parcel into a long rectangle.
  • Then fold the the dough into three (like folding a towel); chill for at least 30 minutes again.
  • Then you start the whole process again: roll the dough into a rectangle, fold into three, chill. You have to do this process six or eight times. Yes, 6 or 8 times!
  • Now it's ready to be used!
*For the mille feuille I made, I rolled the puff pastry dough into an 8x8 inch square (cause that's what fits in my oven). Put it on a lined baking tray, put a baking paper on top of the square dough. Then put baking tray on top of the baking paper to weigh down the puff pastry. Bake on a 425 F preheated oven for 15-20 minutes or until golden brown.

Bon appétit,

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