Cookbook:Classic Puff Pastry

Classic Puff Pastry
Category	Dough recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 2½ lbs (40 oz / 1125 g) bread flour
• ½ oz (15 g) salt
• 1½ lbs (24 oz / 675 g) cold water
• 2½ lbs (40 oz / 1125 g) room temp butter
• 4 oz (115 g) bread flour

Procedure

1. Mix the salt in with the larger portion of flour.
2. Add the cold water to the flour and salt and work it into a dough.
3. Knead about 80 times to make a soft dough and build some gluten.
4. Flatten out the dough (allows quicker cooling) and refrigerate.
5. Combine the room temperature butter and the smaller portion of flour and mix well. It will form a soft paste that is easy to spread.
6. Take the chilled dough and roll it into a rectangle about ¼–½ inch thick.
7. Leaving a 1-inch margin around the edge, spread the butter out over ⅔ of the dough.
8. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter.
9. Refrigerate for 20–30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
10. Roll out the dough again to a large rectangle the same size as the first.
11. Fold the dough so that the two short edges meet in the center and then fold the dough in half. This should give the dough four layers and is, as a result, called a four-fold.
12. Refrigerate the dough again and then roll out and do another four-fold. Repeat this step two more times. You now have classical puff pastry dough to use as you see fit.

Notes, tips, and variations

• Always salt your dough. It's not enough to be noticeable, but it will help bring out the flavors of the butter and dough and whatever you decide to put in the puff dough.
• The dough can be refrigerated for 5–7 days. It will often take on a greyish tinge once it's getting old and it should then be thrown away.
• Freezing dough generally isn't a good idea, but for something like this it's manageable. The water crystals that form can destroy the gluten that was formed while kneading and rolling and can lead to an improper rise while baking. Be sure to let the dough thaw completely and get to room temperature before rolling out and using. If you roll it out too early the butter will form spotty chunks within the dough which can tear your dough and cause it to rise unevenly in the oven.
• Do not be afraid to add flour or water to your dough if you find it too sticky or dry. Location and humidity can alter the amount of moisture a dough needs to be just right.
• Extra bread flour was added to the butter to help absorb any excess moisture in your dough and product. It will also help prevent a soggy baked good.
• A little French terminology; the flour and butter mixture is called a berrauge and the dough is called a detrempe.