Fast French Puff Pastry
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Fast French Puff Pastry
Last updated 6/12/2012 12:59:02 AM. Recipe ID 21905. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Fast french puff pastry
 Categories: E.
      Yield: 4 Servings
      3 c  Unbleached all-purpose
      1 c  Plain bleached cake flour
  6 1/2    Sticks chilled unsalted
  1 1/2 ts Salt
      1 c  Ice water
  Place the flour in your mixing bowl. Rapidly cut the sticks of chilled
  butter into lengthwise quarters, then into 1/2-inch dice; add to the
  flour. Add the salt. Blend flour and butter together rapidly, the
  butter should be roughly broken up but stay in lumps the size of
  large lima beans. Blend in the water, mixing just enough so that
  dough masses roughly together but butter pieces remain about the same
  size. Turn dough out onto a lightly floured work surface. Rapidly
  push and pat and roll it out into a 12 by 18-inch rectangle. It will
  look messy.
  Lightly flour top of dough and, with a pastry sheet to help you, flip
  the bottom of the rectangle up over the middle, and then flip the top
  down to cover it, as though folding a business letter. Lift the dough
  off the work surface with a pastry sheet; scrape the work surface
  clean, flour the surface lightly and return the dough to it, settling
  it down in front of you so that the top flap is at your right.
  Lightly flour top of the dough, and pat, push, and roll it out again
  into a rectangle; it will look a little less messy. Fold again into
  three as before, each of three "roll-and-fold" operations is called a
  "turn". Roll out and fold 2 more times, making 4 "turns" in all, and
  by the last "turn" of the pastry it should actually look like dough.
  You should see large flakes of butter scattered under the surface on
  the dough, which is just as it should be. With the balls of your
  fingers make 4 depressions in the dough to indicate the 4 turns. Wrap
  the dough in plastic, place in a plastic bag and refrigerate for 40
  minutes to firm the butter and relax the gluten in the dough. Give
  the dough 2 more turns, beating it back and forth and up and down
  first if chilled and hard. Let the dough rest another 30 minutes if
  it seems rubbery and hard to roll; then it is ready for forming and

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 21905 (Apr 03, 2005)

[an error occurred while processing this directive]