PUFF PASTRY (PÂTE FEUILLETÉE)

PUFF PASTRY

The flakiest puff pastry, layers upon layers with buttery goodness!
Imprimer la recette Recette d'épingle
Temps de préparation 1 heure 30 minutes
Temps de cuisson 25 minutes
Resting time 6 heures
Temps total 7 heures 55 minutes
Portions: 2 pies
Type de plat: Main Course
Cuisine: Français
Ingrédients Équipement Méthode Video

Ingrédients
  

DETREMPE (DOUGH)
  • 500 g T45 flour (or bread flour)
  • 210 g Eau
  • 10 g fleur de sel
  • 80 g Beurre (melted + cold)
  • 10 g White vinegar
BEURRAGE (BUTTER BLOCK)
  • 365 g High quality butter - 84% fat

Équipement

  • 1 Rolling pin
  • Parchment paper
  • 1 Stand mixer + hook attachment

Méthode
 

DÉTREMPE (DOUGH)
  1. Place the butter in a saucepan and melt it. Once melted, place it in a ramekin to cool.
  2. In the bowl of your mixer fitter with the hook attachment, place the flour, water, salt and cooled melted butter and mix on low speed until a shaggy dough forms.
  3. Place the dough on your working bench and knead it until a ball is formed and it has come together.
  4. Start giving a rough square shape to your dough and wrap it in cling film.
  5. Let it rest in the fridge for about 60 min (45 min minimum).
BEURRAGE
  1. In the meantime, grab your 84% butter and start forming a square with it of about 15 cm.
  2. Place the pieces of butter in a parchment paper envelope of 15cm square and tap it with a rolling pin and roll it to make it an even square.
  3. Wrap it in clingfilm and let it rest in the fridge for about 20 min (minimum).
LAMINATION (FEUILLETAGE)
  1. Try to keep everything between 8 and 12 degrees Celsius, if too hot, place it back in fridge.
  2. Flour your counter and start rolling your détrempe into a square shape of about 25 cm.
  3. Place the butter in the centre of your dough in opposite direction (like a diamond).
  4. Pull back the ears of the dough of the butter to encase it to create an enveloppe shaped square.
  5. Start tapping the block with a rolling pin to start flattening it.
  6. Roll the dough, adding flour if necessary into a long rectangle.
  7. Time to do our first fold which will be a double fold, you're going to flip back the side of the dough closest to you into 1/6, brusing any excess flour.
  8. Then fold the other side to meet the one closest to you. And fold the whole dough in half.
  9. Turn the dough 90 degrees and wrap in plastic and let rest at least 30 min, preferably an hour.
  10. Now fold it again, for another double fold. Wrap it again and let it rest another 30/60 min. Repeat this step another 2 times.
  11. The dough will now be ready to be used and roll to size based of the recipe you're making. However I would rest it 12 hours before using it.
  12. Once rolled down, rest a couple hours in the fridge before cooking.
  13. You can keep the dough in freezer tightly wrapped.
  14. Bon appétit!

Vidéo

Laisser un commentaire

Evaluation de la recette