Puff pastry (pate feuilletee)
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Puff pastry (pate feuilletee)
  Pate  
Last updated 6/12/2012 1:19:13 AM. Recipe ID 50451. Report a problem with this recipe.
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      Title: Puff pastry (pate feuilletee)
 Categories: Desserts
      Yield: 2 Servings
 
      1 lb All-purpose or unbleached
           -flour, very accurately
           Weighed
      1 lb (4 sticks) cold unsalted
           -butter, cut into small
           Pieces
      1 ts Salt
      1 c  Heavy cream (or 1/2 cup
           -heavy cream mixed with 1/2
           Cup ice water)
 
  Makes about 2 pounds
  
  In the bowl of a food processor or using the flat paddle of an
  electric mixer, mix 1/2 cup flour with the butter until very smooth.
  Shape the mixture into a flat square 1 inch thick, wrap well in
  plastic, and chill for at least 30 minutes.
  
  Combine the salt with the remaining flour in a large mixing bowl and
  add the cream.  Mix the dough well by hand or with an electric mixer;
  the dough will not be completely smooth but it should not be sticky.
  Shape it into a flat square 1 1/2 inches thick, wrap in plastic, and
  chill, at least 30 minutes.
  
  Remove the dough from the refrigerator and, on a lightly floured
  board, roll the dough into a rectangle twice as long as the butter
  dough. Place the butter dough in the center, fold up the ends to
  completely encase the butter dough, and seal the edges by pinching
  them together. Wrap well in plastic and chill for at least 30
  minutes, so that the dough achieves the same temperature throughout.
  
  Remove the dough from the refrigerator and, on a lightly floured
  board, roll it out into a large rectangle approximately 1/2 inch
  thick. Fold the dough into thirds, aligning the edges carefully and
  brushing off any excess flour.  The object is to ensure that the
  butter is distributed evenly throughout so that the pastry will puff
  evenly when baked. Wrap the dough and chill it for at least 30
  minutes. This completes one turn.
  
  Repeat this process five more times; classic puff pastry gets six
  turns, creating hundreds of layers of butter between layers of the
  flour dough (729 to be exact). Use as little flour as possible when
  rolling out the dough, and always brush off any excess.  (I use a
  4-inch brush for this.) Remember to let the dough rest for at least
  30 minutes in the refrigerator between turns, or 15 minutes in the
  freezer. This chilling makes the rolling out much easier and it keeps
  the layers of butter of equal thickness.
  
  By the sixth and final turn, the dough should be very smooth, with no
  lumps of butter visible.  Wrap the pastry in plastic wrap and
  refrigerate until ready to use (up to 2 days), or freeze for future
  use. I usually divide the dough into 1-pound pieces and freeze it
  that way.
  
  RECTANGULAR TART SHELLS:  Roll out the pastry into a rectangle at
  least 20 inches long and about 1/8 inch thick. Using a ruler as your
  guide, cut the edges with a sharp knife so that the pastry measures
  the desired size (I generally make these 4 X 18 inches). From the
  remaining pastry, cut three strips 1/2 inch wide and as long as the
  tart.
  
  Place the rectangle on a parchment-lined or water-sprayed baking
  sheet. Build up the edges by pasting two strips on the long edges
  with water. Cut the third strip into two strips that will fit the
  shorter edges and attach with a bit of cold water, overlapping the
  ends. Prick the entire inside bottom of the pastry shell with the
  tines of a fork (this prevents uneven puffing).  Carefully line only
  the bottom with aluminum foil, and weight with beans, rice, or
  aluminum or ceramic weights. (Be careful not to weight the edges.)
  Refrigerate, covered, for at least 30 minutes.
  
  Preheat the oven to 400 F.  Remove the pastry from the refrigerator
  and brush the uncovered edges with a glaze of 1 egg yolk mixed with 2
  tsp cream or water. Bake for 12 to 15 minutes, or until the edges
  have puffed and begun to brown.  Remove the weights and foil, and
  continue to bake until the entire shell is light golden brown. Let
  cool completely on a wire rack.
  
  Martha Stewart's Pies and Tarts From the collection of Jim Vorheis
 




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Recipe ID 50451 (Apr 03, 2005)

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