PUFF PASTRY
The flakiest puff pastry, layers upon layers with buttery goodness!
Equipment
- 1 Rolling pin
- Parchment paper
- 1 Stand mixer + hook attachment
Ingredients
DETREMPE (DOUGH)
- 500 g T45 flour (or bread flour)
- 210 g Water
- 10 g Fleur de sel
- 80 g Butter (melted + cold)
- 10 g White vinegar
BEURRAGE (BUTTER BLOCK)
- 365 g High quality butter - 84% fat
Instructions
DÉTREMPE (DOUGH)
- Place the butter in a saucepan and melt it. Once melted, place it in a ramekin to cool.
- 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.
- Place the dough on your working bench and knead it until a ball is formed and it has come together.
- Start giving a rough square shape to your dough and wrap it in cling film.
- Let it rest in the fridge for about 60 min (45 min minimum).
BEURRAGE
- In the meantime, grab your 84% butter and start forming a square with it of about 15 cm.
- 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.
- Wrap it in clingfilm and let it rest in the fridge for about 20 min (minimum).
LAMINATION (FEUILLETAGE)
- Try to keep everything between 8 and 12 degrees Celsius, if too hot, place it back in fridge.
- Flour your counter and start rolling your détrempe into a square shape of about 25 cm.
- Place the butter in the centre of your dough in opposite direction (like a diamond).
- Pull back the ears of the dough of the butter to encase it to create an enveloppe shaped square.
- Start tapping the block with a rolling pin to start flattening it.
- Roll the dough, adding flour if necessary into a long rectangle.
- 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.
- Then fold the other side to meet the one closest to you. And fold the whole dough in half.
- Turn the dough 90 degrees and wrap in plastic and let rest at least 30 min, preferably an hour.
- 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.
- 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.
- Once rolled down, rest a couple hours in the fridge before cooking.
- You can keep the dough in freezer tightly wrapped.
- Bon appétit!
