Puff pastry easy recipe by Pastry Chef Iginio Massari, ravaged by yours truly…..myself.
This is the easier version of the classic puff pastry recipe. I keep it in this section for ease of use and to all base material handy.
Puff Pastry Easy Recipe
- 250 g water 8.8 oz
- 650 g flour 22.9 oz
- 400 g butter, cold and cubed 14.1 oz
- 165 g butter, room temperature 5.8 oz
- 12 g salt 0.42 oz
- In the bowl of the standmixer fitted with the paddle attachment put the flour, water, saltand butter at room temperature.
- Work at low speed forapprox 1 minute and 30 seconds, until the dough is formed. Do notoverwork.
- Add the cold butter cut incubes. Work just enough to distribute the cubes in the dough (approx30 seconds).
- You should be able to see the butter cubes in the dough.
- Place the dough on thefloured work surface. Slightly flour the top. Start rolling out thedough from the short side.
- Once the rectangle isformed (approx 20x45). Fold the rectangle in thirds, like shown inthe picture.
- Roll out the dough again,always from the short side. This time fold it like a book: roll outthe dough a bit longer than before, then fold it in half. Open it upagain and fold the extremities towords the middle (they shouldtouch). Then press gently with the rolling pin to create a sort offurrow.
- Fold one side on top ofthe other.
- Master pastry chef Massari suggests to makes two marks on the dough with you indexfinger, in order to remember how many times it has been folded. Ofcourse this is important in a professional laboratory, but unless yousuffer from amnesia this could be redundant at home. Wrap in cling film andrefrigerate for 1 hour.
- Flour the work surface androll out the dough again in the same manner, from the short side.Again fold it like in the second step (like a book). Repeat the process for the fourth fold.
- Wrap in cling film and refrigerate for at least 3 hours, better overnight.