Step by step recipe

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Stage 1 - 5 min.

Mix 780 ml flour et 1 teaspoon fine (or table) salt, if possible add 1 teaspoon white (spirit) vinegar to prevent dough from turning grey.

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Stage 2 - 5 min.

In a mixer bowl, pour 780 ml flour and 206.4 ml butter cut into pieces.

Knead on low speed for one minute, then add the water+vinegar+salt mixture.

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Stage 3 - 1 hour

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.

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Stage 4 - 5 min.

After this time, remove dough, unwrap it, then roll it out on your work surface into a large rectangle.

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Stage 5 - 1 min.

Measure length of rectangle, and make a small mark with your finger at the 2/3 point.

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Stage 6 - 5 min.

Put 206.4 ml butter between two sheets of plastic film, and hit it with your rolling pin...

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Stage 7

...until you get a butter "sheet" which is a little narrower than the dough and 2/3 the length.

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Stage 8 - 5 min.

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.

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Stage 9

Fold up this 1/3 on top of the butter.

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Stage 10 - 5 min.

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.

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Stage 11 - 1 min.

Turn the pastry a quarter turn.

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Stage 12 - 5 min.

Roll out into a long regular strip.

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Stage 13 - 1 min.

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).

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Stage 14 - 2 min.

Fold strip in from both ends to meet in the centre.

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Stage 15 - 5 min.

Then fold this in half.

You have done "one double turn" or "wallet turn".

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Stage 16 - 1 hour

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.

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Stage 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).

Remarks

Nutritional information

How much will it cost?

• For 1 kg 100 g : 11.43 €

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Your 4 comments or questions on this recipe

• Why does it need to be rested in the fridge?
  Posted by Anonymous june 5^th 2010 at 23:07 (n° 1)
• That's the case of all pastry with butter inside, without going to the fridge butter will be soft, too soft, and so your dough rather impossible to roll out.
  Posted by jh june 6^th 2010 at 07:43 (n° 2)
• How do i cut my dough?
  Posted by Anonymous january 18^th 2011 at 20:09 (n° 3)
• Using a knife.
  Posted by jh january 19^th 2011 at 07:28 (n° 4)

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