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Recipe: Classic Puff Pastry Dough
Similar Categories: Classic, Puff, Pastry, Dough
***FOR THE DETREMPE***
8 ounces cake flour -- (about 2 cups)
8 ounces unbleached all-purpose flour -- (about 1 3/4 cups)
1 teaspoon salt
(or a scant 2 tsp. kosher salt)
2 ounces unsalted butter -- chilled (4 Tbs.)
(cut into 1/4-inch pieces
1 cup spring water -- ice cold
more as needed
1 Tablespoon lemon juice
---
***FOR THE BUTTER PACKAGE***
14 ounces unsalted butter -- (3 1/2 sticks)
-- chilled and then
softened at room temperature 10 min
before use
1/4 cup all-purpose flour
More flour to dust surfaces
Shape the butter.
Sprinkle the work surface with 1/4 cup flour ond orronge the butter sticks
into a block.
Pound to form o pliable moss; odd more flour if it gets too sticky
Shope into o 5-inch square.
Place the butter.
Roll the d=82trempe into a 1/2-inch-thick slab obout 10 inches square,
with the edges slightly thinner than the center.
Set the butter square in the center.
Rolling and turning
Roll dough out slowly, bearing down on the pin, with firm, even strokes unt
il you hove on 8x6-inch rectangle.
Fold the dough in thirds, like a letter, keeping the inside edge flush agai
nst the inside fold.
If necessary. pull the corners slightly to make an even rectangle.
Rotate the dough 90=94, so the fold is on your left and the flap opens like
a book.
This rolling, folding, and rotating 90=94 is called a =93turn.=94
Repeat once more.
Wrap the dough block in plastic and chill 45 min.
8 ounces cake flour -- (about 2 cups)
8 ounces unbleached all-purpose flour -- (about 1 3/4 cups)
1 teaspoon salt
(or a scant 2 tsp. kosher salt)
2 ounces unsalted butter -- chilled (4 Tbs.)
(cut into 1/4-inch pieces
1 cup spring water -- ice cold
more as needed
1 Tablespoon lemon juice
---
***FOR THE BUTTER PACKAGE***
14 ounces unsalted butter -- (3 1/2 sticks)
-- chilled and then
softened at room temperature 10 min
before use
1/4 cup all-purpose flour
More flour to dust surfaces
Shape the butter.
Sprinkle the work surface with 1/4 cup flour ond orronge the butter sticks
into a block.
Pound to form o pliable moss; odd more flour if it gets too sticky
Shope into o 5-inch square.
Place the butter.
Roll the d=82trempe into a 1/2-inch-thick slab obout 10 inches square,
with the edges slightly thinner than the center.
Set the butter square in the center.
Rolling and turning
Roll dough out slowly, bearing down on the pin, with firm, even strokes unt
il you hove on 8x6-inch rectangle.
Fold the dough in thirds, like a letter, keeping the inside edge flush agai
nst the inside fold.
If necessary. pull the corners slightly to make an even rectangle.
Rotate the dough 90=94, so the fold is on your left and the flap opens like
a book.
This rolling, folding, and rotating 90=94 is called a =93turn.=94
Repeat once more.
Wrap the dough block in plastic and chill 45 min.
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