Puff Pastry Classic Recipe

puff pastry classic recipe | tortaoragione.it

Puff Pastry Classic Recipe. For the simplified version check out the Puff Pastry Easy Recipe.

Puff Pastry Classic Recipe

Prep Time1 hr

Ingredients

For the dough:

  • 245 g flour 96.4 oz
  • 125 g water 49.2 oz
  • 50 g butter, room temperature (1.8 oz)

For butter block:

  • 300 g butter 10.6 oz
  • 105 g flour 41.3 oz

Instructions

For the dough:

  • Leave the butter at room temperature for 20 minutes. Combine the butter and flour, either by hand on the work surface or in the stand mixer with paddle attachment. Dissolve the salt in the water and add them to the dough. Keep working it until all ingredients are combined.
  • Wrap the dough in cling film and let it rest for 1 hour and ½ at room temperature.

For the butter block:

  • Place the cold butter cut in cubes between two sheets of baking paper. Beat with the rolling pin to make it softer.
  • Transfer the butter in the bowl of the stand mixer (or in a normal bowl if done by hand). Add the flour and start working it. This can be done by hand but be careful not to overheat the butter.
  • Work the dough with the paddle attachment until the flour is absorbed. Do not overwork.
  • Transfer between two sheets of baking paper and shape out a block about 1.5 cm high (0.6 in) and approx 20x20 cm (7.9 x 7.9 in).
  • Wrap in cling film and refrigerate for 1 hour.

To make the puff pastry dough:

  • Dust the work surface with flour. Roll out the dough in a square shape approx 30 x 30 cm (11.8 x 11.8 in).
    puff pastry classic recipe | tortaoragione.it
  • Place the butter block in the middle of the square, rotating it by 45°.
    puff pastry classic recipe | tortaoragione.it
  • Completely wrap the block with the four sides of the dough.
    puff pastry classic recipe | tortaoragione.it
  • Roll out the new dough in an 35 x 20 cm (13.7 x 7.9 in) rectangle, approx.
    puff pastry classic recipe | tortaoragione.it
  • From the short side fold the rectangle in 3.
    puff pastry classic recipe | tortaoragione.it
  • Mark the first fold by pressing your index finger in the dough once. Wrap in cling film and refrigerate for 2 hours.
    puff pastry classic recipe | tortaoragione.it
  • On the dusted surface roll out the dough again always from the short side.
    puff pastry classic recipe | tortaoragione.it
  • Fold the rectangle in half, open it back and fold the extremities towards the middle.
    puff pastry classic recipe | tortaoragione.it
  • Press gently in the middle with the rolling pin to create a furrow. Close the dough as a book (4-fold). Mark the dough with your finger twice, wrap in cling film and refrigerate for 1 hour.
    puff pastry classic recipe | tortaoragione.it
  • Repeat the 4-fold twice: roll out the dough and fold it like before. Roll out the dough for the fourth time in the same manner.
    puff pastry classic recipe | tortaoragione.it
  • Mark the dough 2 more times times and put it again in the fridge, wrapped in film, for 1 hour.
    puff pastry classic recipe | tortaoragione.it
  • Again repeat the same two steps (4-fold twice). Mark the dough another 2 times (it should have 6 marks totally). Wrap in film and refrigerate for at least 1 hour before use.
    puff pastry classic recipe | tortaoragione.it
  • For best results refrigerate the dough overnight.
    puff pastry classic recipe | tortaoragione.it
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