Puff Pastry


Puff Pastry
(Adapted from Joshua Weissman's recipe)
Yield: 815 grams of puff pastry
Note: One package of Tenderflake puff pastry weighs 397 grams

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Ingredients

320g flour (about 2 1/2 cups)
177g cold water (about 3/4 cup)
1 tsp salt
227g cold unsalted butter (about 1 cup and 2 tbsp)

Directions

1. Whisk the flour and salt together in a bowl. 


2. Pour in the water slowly as you mix with a fork. Continue to mix the dough with a fork, then your hands to make the dough. It should just come together. If it's too dry add more water 1/2 tsp at a time, but don't wet it too much.


3. Roll the dough into a 8" x 8" square. Trick: place the dough onto a sheet of wax paper; measure your square and fold it up; roll the dough for a perfect square.

4. Wrap in cling film and refrigerate for 30 minutes.

5. Cube your butter and dust with a little flour to keep it from sticking. Beat with a rolling pin until it softens a bit, turn it over and beat again. Continue this process until your butter is malleable enough to fold over without breaking apart.


6. Use the same wax paper trick to roll out your butter into a 5" x 5" square. Refrigerate for 30 minutes.

7. Remove the dough from the fridge and place on a floured surface. Lightly roll the points of the square out to lengthen it a bit.




8. Remove the butter and place the butter square on your dough diagonally. Fold the edges of the dough around the butter square to form a packet. Pinch the edges together to encase the butter with the dough.

9. Pat the dough down on all sides to remove any air bubbles.


10. Roll the dough on a floured surface to 12" x 6". Fold in three. (This is the first fold)


11. Rotate the dough and roll again into a 12" x 6" rectangle. Fold in three. (This is the second fold)

12. Wrap in cling film and refrigerate for 30 minutes.

13. Repeat #11 & #12 four more times for a total of SIX folds.


Tip: Write the number of times you fold the dough so you don't lose track.

Note: Keep in the fridge or freezer until ready to use.

Note: If you notice the dough is being fussy and won't roll well, put it back in the fridge for 15 minutes to let the glutens settle down, it should make it easier to roll.

Before using, let it sit on the counter for an hour and use as directed in your recipe.

1 comment:

baili said...

thank you for wonderful recipe dear Rain