05 January 2010

Puff pastry - Pâte feuilletée

I have always loved making desserts and baking but was shying away from making real puff pastry with a pre-conceived idea that it would be too hard to make and would take too much time. Nonetheless I kept researching about it and finaly decided to go for it. Here is a fairly straightforward method that will give you really amazing results. Slightly different than a previous version already posted.

Puff pastry - Pâte feuilletée
For 2 10 ½" circles
1 ¾ cup + 1 Tbsp / 250 gr All purpose flour       
3 ¾ fl oz /
125 gr (115 ml) Water (cold)           
1 tsp /
6 gr Pinch of salt           
2 Tbsp
/ 25 gr Butter (room temp.)       

1.5 stick /
162 gr Butter unsalted (cold)   

In the bowl of food processor with dough blade mix all ingredients except cold butter, give a few pulse until the dough gathers together, take out on a clean dry work surface and form a ball without working the dough too much, make a cross on the dough (to help it relax).
Place the dough ball in a plastic wrap in the fridge for 20mn.
Take the cold butter and work it into a flat square 6”x6”.
Take the dough out of the fridge and spread the cross and roll out the dough into a square 9”x 9” approx.
Place the butter square on top of the dough square. Sideways and close the dough over the butter in the shape of an envelope, seal well so the butter won’t escape (very important).
Roll out the dough into a rectangle about 12” long (9" wide) and make a double turn.
Repeat and chill dough for 30mn.
Roll out the dough into a rectangle about 12” long and make 2 double turns.
Chill for 30mn.
At this point you can either use the dough or freeze it.

1 comment:

  1. Bonjour Anne .
    Je viens de passer un super moment sur ton Blog qui est vraiment magnifique ; (jusqu'aux superbes photos sur Giverny) Félicitations . Hélas, je n'y ai pas trouvé la recette de la tarte au chocolat que je souhaitais faire le + tôt possible . Pourrais tu me la poster à padaout@gmail.com . Merci d'avance .
    Bizzz . Paule