Classical Puff Pastry
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
37
Spice
51
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe)
2
Line an 11 x 17-inch sheet tray with parchment paper
3
On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches
4
Dust off any excess flour
5
Roll the dough up onto the rolling pin and transfer it to the sheet tray
6
Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray
7
Make sure it is even - with no lumpy edges
8
Rolling lightly and gently enables you to keep it even
9
Shapes to cut out of the 3/8-inch thick dough: Bouchee: Cut 2 (3-1/2-inch) rounds of dough
10
Cut a 2-1/4-inch circle out of the second round
11
Egg wash the first round
12
Place the ring from the second round over the first so that the edges line up
13
Dock the edges and center with a fork
14
Thin inner circle can be baked as well and used for a lid
15
Bouchee made from special cutter: Use and cutter made especially for this purpose
16
It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough
17
Criss-cross Tartlet: Cut a 5-inch square
18
Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex
19
The cut should be about 1/2-inch from the edge
20
Open it up to the square and place on a cookie sheet
21
Egg wash the edges
22
Bring one point over to the opposite corner of the inner square and press
23
Bring the opposite point over and press
24
Press along the rim to seal
25
Dock rim and center
26
Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray
27
Transfer it to a paper lined cookie sheet
28
Using a pizza wheel, cut a 3/4" strip from each edge
29
Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge
30
Dock the 2 rims with a fork, then dock down the center
31
Vol-au-Vent: Similar to above, but round
32
Press whatever size round you want into the dough on the sheet tray
33
Lift and cut along the circular impression with a pizza wheel
34
Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly
35
Remove and cut along this line
36
Egg was the edge, as above, and cut through the outer rim in one place
37
Place the rim over the center circle, lining up the edges
38
Dock the rim with a fork, then dock the center
39
Bake 20 to 25 minutes in a preheated 425 degree F
40
Oven
41
Combine the flour and salt in the bowl of a food processor and process few seconds to combine
42
Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal
43
Pour half the ice water in a large bowl and turn the flour mixture onto it
44
Sprinkle the remaining water over it, reserving one tablespoon
45
Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass
46
Add the remaining water if necessary
47
Cover in plastic wrap and chill
48
Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable
49
Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square
50
Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square
51
Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it
52
Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide
53
If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface
54
Brush off any excess flour
55
Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge
56
This is called a "turn"
57
Lightly flour and roll it out again to about 12 x 26 inches
58
Brush off the excess flour and again fold it into thirds
59
Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes
60
Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches
61
Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns
62
There are six turns in all
63
Lightly roll it to flatten and even it
64
Wrap it in plastic wrap or a bag and chill for at least two hours before using it
65
It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months
66
To roll pastry: (for home size 11 x 17-inch sheet trays) For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe)