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Puff Pastry - Recipe Recipe Video
|For the dough (d trempe)|
|Bread flour||150 Gram|
|All purpose flour||200 Gram|
|For the butter block (beurrage)|
|All-purpose flour||75 Gram|
Calories 417 Calories from Fat 228
% Daily Value*
Total Fat 26 g40%
Saturated Fat 16.2 g80.8%
Trans Fat 0 g
Cholesterol 67.2 mg
Sodium 392.1 mg16.3%
Total Carbohydrates 40 g13.3%
Dietary Fiber 1.4 g5.5%
Sugars 0.2 g
Protein 6 g12.1%
Vitamin A 15.6% Vitamin C
Calcium 1.6% Iron 9.9%
*Based on a 2000 Calorie diet
1. Dissolve salt and water in a jug and keep it aside, combine and sift the flours together and add it in a stand mixer bowl pour the water in a thin stream and knead the dough for about 8-10 minutes, until smooth and even. Beat at medium speed.
2. Sprinkle just a pinch of flour on the work surface, the texture should be quite soft, Now place it on a plate, cover with a cloth and let it rest for at least ½ hour, to relax the gluten so the dough won't shrink back when rolled out.
3. Prepare the butter block, take the butter cut into cubes and place in the bowl of the mixer, with paddle attachment. Then add ½ cup (75 g) of sifted flour and beat until you have an even mixture, with no lumps. form the butter block into a square or rectangle, take 2 sheets of parchment paper, place the butter block in the middle, cover with the other sheet of parchment paper and, with a rolling pin, roll it out to a thickness of ½ inch (1 cm); after that, keep the butter block on the lowest, and coldest, shelf of the fridge for at least ½ hour.
4. Take a pastry board, slightly floured, and place the dough on it, now roll it out into a rectangle, 10 inches wide (25 cm) by 20 inches (50 cm) long. Roll the dough as evenly as possible and form a perfect rectangle.
5. When the dough has been rolled out into an even rectangle, take the butter block, place it in the middle and enclose it in the dough. Now sprinkle some flour on top and gently tap with the rolling pin to make the butter block more pliable. Then roll out the pastry again into a rectangle of the same size as before.
6. Begin to fold the dough, make a 4-fold: fold one end not towards the centre, but one third of the way in, more or less, do the same with the other end, leave some space in the middle or it won't fold well, then fold everything over, there are 4 layers.
7. After the first fold, make an indentation with a fingertip, to remind you that one fold has been made. Then take the pastry, place it on a tray, cover with cling film and keep in the fridge for at least ½ hour.
8. After ½ hour, take the pastry out of the fridge and repeat the same steps for 4 times giving ½ gap for the dough to rest.
9. The puff pastry is ready: before using, keep it in the fridge for at least an hour, still covered. If you're not going to use it after such time.
If you're not going to use it after such time, you can freeze it and thaw it out when you need it.