Puff pastry - master chefs
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Puff pastry - master chefs
  Basics    Pastries    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18975. Report a problem with this recipe.
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      Title: Puff pastry - master chefs
 Categories: Basics, Pastries, Masterchefs, New york, 24fa
      Yield: 1 Recipe
 
      4 c  Flour, all purpose
  1 1/2 ts Salt
      1 c  Water, cold
      1 lb Butter, unsalted, chilled,
           -- cut into pieces
 
       This recipe produces a "double batch" for most recipes in the
  database.  Cut all of the ingredients in half if you're only doing one
  recipe.
  
       Set aside about 1/2 cup of flour on a work surface.
  
       Place the remaining flour with the salt in a mixing bowl or
  mixer.
  
       Add 1/4 c (1/2 stick) of the butter and cut the mixture together
  until crumbly.
  
       Add just enough cold water so mixture can be gathered together
  in a ball.
  
       Cut a cross into the top of the ball, and place it in a covered
  bowl and chill for about 30 minutes.
  
       Place the remaining butter on the work surface with the reserved
  flour.  Toss the butter to coat.
  
       Use the heel of your hand to work the flour into the butter then
  place the butter-flour mixture on a sheet of waxed paper, cover with
  a second sheet and press the mixture into a flat square.
  
       Refrigerate just until the butter-flour mixture is approximately
  the same consistency as refrigerated dough.
  
       Roll the dough into a cloverleaf shape, with 4 "leaves" extending
  diagonally from the center.  Place the butter flour mixture in the
  center, then fold each "leaf" over, forming a neat, square package
  with the leaves slightly overlapping.
  
       Roll the dough on a lightly floured surface into a large
  rectangle with the short end toward you.
  
       Fold into thirds as you would a letter.  Rotate the dough 1/4
  turn so that the open side is at the right (this is called a single
  turn).
  
       Repeat rolling the dough into a large rectangle, folding into
  thirds and rotating 1/4 turn.
  
       Wrap dough and chill 1 hour or longer.
  
       Give the dough 2 more sets of 2 single turns, always beginning
  and ending with the open side at the right.
  
       Refrigerate 1 hour or longer between each set of 2 turns.
  
       After final set of turns (6 single turns in all), wrap and
  refrigerate dough again for at least 1 hour.
  




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Recipe ID 18975 (Apr 03, 2005)

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