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Easy puff pastry or pâte feuilletée

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Ingredients

500g Plain flour
400g Butter well chilled
50g Butter melted
12g Salt
200ml Water chilled
25ml White wine vinegar

Easy puff pastry or pâte feuilletée

Cuisine:
    • 6 hours 10 minutes
    • Medium

    Ingredients

    Directions

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    Puff pastry

    People shy away from making puff pastry, yet there is no need to.  The pastry takes a few more steps than a shortcrust pastry, yet it is not that hard and worth making the effort!  This is ideal for savoury and sweet pies, so well worth getting your head around!  This is ideal on a tarte Tatin base, or a lid of a chicken pie!

    Remember to work quickly and allow the pastry to chill for an hour between folding. Working on a marble rolling board remain cool while you work the pastry.  A marble board, or indeed worktop, is also perfect if you wish to temper chocolate.

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    Steps

    1
    Done

    Creating the dough

    Sift the flour into a bowl and make a well in the centre. Pour into this the salt, vinegar and melted butter and gradually bring them together using a hand and then start incorporating the flour into the mixture.
    When they are well mixed, work the dough with the palm of your hand until it is mixed together uniformly and as soon as it reaches this point you want to stop to avoid over working it.
    Roll into a ball and cut a cross into the top, then wrap cling film and put into the fridge for 2 to 3 hours.

    2
    Done

    Adding the butter

    Lightly flour the work surface and turn the dough onto the surface, easing the quarters out and flattening so that you end up with a rough + shape..
    Take a floured rolling pin and roll one quarter, then rotate 90 degrees and roll again, continuing until each quadrant is roughly squarish and an equal thickness throughout.
    Put the chilled butter between two sheets of greaseproof paper and hit the butter a few times and roll out the butter so that it is roughly the same size as the centre of the dough (see picture)
    Place the butter in the centre of the dough and fold the first quadrant over the butter, rotating 90 degrees and repeating the process three more times. Make sure that the entirety of the butter is covered, before wrapping in clingfilm and putting back into the fridge for at least 30 minutes.

    3
    Done
    10 minutes

    Turning and folding the dough

    Turn the pastry onto a floured surface again then start to roll the pastry out away from you, roughly with dimensions of 70cm by 40cm.
    While you have the narrow edge toward you, fold the lower 1/3 third over to cover the centre third and then the top third down to cover the previous fold. This is the first turn.
    Rotate the dough 90 degrees and repeat the process, rolling to 70cm by 40cm and folding the top and bottom third over the centre. This is the second turn - press your thumb into the corner twice to mark the number of turns you have done.
    Wrap in cling film and put back into the fridge for 45 minutes.

    4
    Done
    10 minutes

    Third and fourth turns

    Take the dough and repeat the above process twice more, taking the number of turns to four and then wrap and return to the refrigerator.
    If you are making this in advance, you can wrap it in greaseproof paper at this point and continue to the next stage on the day of using it.

    5
    Done
    10 minutes

    Fifth and sixth turns

    Remove from the refrigerator and repeat the process another two times, taking the total number of folds to 6.
    It is now ready to use.

    It will store in the refrigerator for about three days or the freezer for a couple of weeks. If storing, perform the last two folds and put into the refrigerator for 30 minutes before use.

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