Puff Pastry

Hello my lovelies!

So today I won’t lie, I will introduce the recipe that everyone is afraid of!

But what is she talking about???

Yes, I will introduce the puff pastry recipe!!

Puff pastry is one recurent element of our tarts or desserts and we keep saying: “it’s so much better when it’s homabaked!”. Yep…

Except that most of the time we buy industrial ones at the supermarket because it’s not fun making it! Aww!!!! I took it out of my chest! I said it! I feel already better now!!!

It’s true that it’s not fun making it with so many resting times in the fridge. And those foldings and turnings drive us crazy.

True.

But… it’s so much better when it’s homabaked!!! Actually it goes beyond better, it’s more like it has nothing to do, like day and night!

When you make your own puff pastry, you discover the volume of the pastry, the crunchy texture, the delicious butter taste…

So even if most of the time I turn to my regular supermarket, once a while, for some recipes like my Epiphany cake of the Kings for example, I take some time to make my own. And that’s pure happiness!!

And let’s be honest, if the recipe takes that much time, it’s only because of the resting times, otherwise it’s not a big deal. My advices: prepare it the day before, make two pieces at the same time, you can keep one in the freezer for another time.

As far as ingredients are concerned, take a high quality flour like Gruau d’Or and a 82% fat butter.

The utensils:

My kMix for the first step of the recipe

My rolling pin.

Okay, let’s do this!!

The recipe, Chef!

Print Recipe

Puff Pastry

( Vote !)

Loading...

Serves: 1 pce Difficulty: Medium Price: $

Cooking Time: 10 hours

Ingredients

• 100 g cold water
• 37 g melted butter
• 250 g flour
• 5 g flower salt
• 200 g cold butter

Instructions

1

Pour the water in your food processor bowl. Add the melted butter and mix.

2

Add the flour and flower salt.

3

Mix until you get an homogeneous mixture. It has to be soft and not dry.

4

If it is too dry, add 10-20 g of cold water and mix again.

5

Make a ball. Cut a cross on top. Wrap it in cling film.

6

Set aside in your fridge for 3 hours.

7

Remove the pastry and butter from your fridge.

8

Cut the butter in 1,5 cm height pieces, place the pieces together so that to make a rectangle shape.

9

Flaten with your rolling pin if necessary.

10

After 10 minutes, spread the pastry starting from the center of the cross and going in the diagonale. Do that in the 4 directions, it will help you making a good rectangular shape.

11

Make a rectangle (15 cm by 40 cm).

12

Place the butter rectangle in the center of the pastry and fold the right part on the butter, then the left part. Press gently on the sides.

13

Make a quarter turn. Make a rectangle (15 cm by 40 cm). Fold the right third of the pastry, then the left third. Press gently on the sides.

14

Wrap in cling film and set aside in the fridge for 2 hours.

15

Do the same two times again:

16

Make a quarter turn. Make a rectangle (15 cm by 40 cm). Fold the right third of the pastry, then the left third. Press gently on the sides.

17

Wrap in cling film and set aside in the fridge for 2 hours.

18

Your pastry is ready!

Notes

Each time you roll out your pastry with the rolling pin, you can spread flour in order to avoid a sticky pastry.