|Preparation||Resting||Start to finish|
|45 min.||2 hours||2 hours 45 min.|
|1||Mix 500 g flour et 1 teaspoon fine (or table) salt, if possible add 1 teaspoon white (spirit) vinegar to prevent dough from turning grey.||5 min.|
|2||In a mixer bowl, pour 500 g flour and 200 g butter cut into pieces.
Knead on low speed for one minute, then add the water+vinegar+salt mixture.
|3||Stop as soon as dough is smooth, this dough is called a "détrempe" (soaked or softened).
Form it into slab, cover with plastic film, and put in the fridge for one hour.
|4||After this time, remove dough, unwrap it, then roll it out on your work surface into a large rectangle.||5 min.|
|5||Measure length of rectangle, and make a small mark with your finger at the 2/3 point.||1 min.|
|6||Put 200 g butter between two sheets of plastic film, and hit it with your rolling pin...||5 min.|
|7||...until you get a butter "sheet" which is a little narrower than the dough and 2/3 the length.|
|8||Lay the butter sheet on the dough, starting at the small mark you made before.
You should now have butter on 2/3 of the dough, 1/3 empty.
|9||Fold up this 1/3 on top of the butter.|
|10||Then fold over again onto the final 1/3.
You have done "one simple turn", which means that you now have 2 butter layers inside 3 dough layers.
|11||Turn the pastry a quarter turn.||1 min.|
|12||Roll out into a long regular strip.||5 min.|
|13||Remove any excess of flour with a Short-handled brush or a pastry brush (we do this because too much flour can hinder the layering of the pastry).||1 min.|
|14||Fold strip in from both ends to meet in the centre.||2 min.|
|15||Then fold this in half.
You have done "one double turn" or "wallet turn".
|16||Cover pastry with plastic film and leave to rest in the fridge for one hour.
This sequence of "double turn" + 1 hour rest, needs to be done twice more to get: 1 simple turn and 3 double turns.
|17||Your puff pastry is now ready to use. Cut into three pieces (of about 300g) and wrap each in plastic film until use, or freeze (see below).|
For 1 kg 100 g : 3.34 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Arlesian Biscuits, Bonnevaux apple tart, Creamy plum and pear clafoutis, Fruit crumble, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Caribbean upside-down cake, Melting Epoisses on toast , Salmon "en papillote" with small vegetables, Bounty-style tart for Alison, Breton Pie, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: How to cook rice in rice-cooker, French Family Cake, Naan, Praline, Bacon rolls, ... [All]|
|Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, How to seal a terrine or casserole dish, Mustard baps, Flamiche, Tomatoes Macédoine , ... [All]|
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