Puff Pastry

Puff pastry frightens many bakers. For sure, one needs to leave enough time to prepare it.
It takes just a few strokes of the rolling pin to spread the dough and mix the butter with the moistened flour to create the puff pastry. Try it. It's fun!

Ingredients :

3 3/4 cups sifted flour
1 1/2 cups butter at room temperature*
1 tsp salt
1 1/4 cups ice water
4 sticks unsalted butter


Moistened flour:
Add sifted flour and salt to mixer (with mixing paddle or dough hook) and pulse adding small amounts of water at a time. We want to form a crumbly loose ball. Do not over mix because that will toughen the dough.
Or by hand:
Make a fountain or a mountain of the sifted flour. Add salt around the outside and then make a hole in the center from top to bottom. Slowly add small amounts of water to the flour, pinching with your fingers or gently mashing with a fork until you can form crumbly loose ball.
Wrap the dough in parchment and then put it into a plastic bag. Let it rest in fridge for 20 min.
Making the dough:
Roll the dough into a square.
Place the rolling pin on the diagonal leaving the center intact and roll to the corner. Repeat it in each of the four corners. (see diagram) 
Wrap the butter. 
Step 1: Roll dough into ½-inch thick rectangle and fold it into thirds. 
Make a one-quarter turn and repeat step one. 
Rest the dough in fridge for 20 min.
Repeat step one two more times.
Rest dough again in fridge for 20 min.
Repeat step one two more times.
It's done!

4 commentaires:

  1. La patisserie demande du temps, un ingrédient indispensable à sa réussite..

  2. C'est long, mais c'est bien meilleur fait maison!

  3. Ingrédient indispensable, je voulais dire..-)


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