Ingredients
Equipment
Method
Dough/Détrempe
- In a stand mixer fitted with the hook attachment, mix water, salt, melted butter and flours on low speed until homogenized. The dough should remain firm (Do not overwork). Form a tight ball, and make a cross mark with a knife, wrap up and let rest in the refrigerator overnight.
Butter Block
- A block of fat is called a roll-in (Beurre de tourage). Flatten softened butter between 2 sheets of parchment. Square off block by folding sides into a 8.5-inch/22cm square. Flip it and press down fat with the rolling pin toward corners, smooth out and chill.
Lock-In
- The lock in is the first fold and step that introduce the roll-in (Lamination fat). Leave butter block out for about 15 minutes. It should remain cool and pliable; its temperature should be at 60ºF/15ºC. Flour countertop and roll out dough into a square; larger than butter block. Place butter in the center of the dough. It should look like an envelope. Fold leaps over butter and enclose it. Tap with rolling pin to seal.
Laminating / Folding
- The dough must be rolled out evenly and the corners kept square throughout the lock-in and all subsequent folds to ensure proper layering. Roll out dough into 9.5x24-inch/24x60cm rectangle, and brush off any excess flour. Three-fold: divide the sheet visually into third, and fold one of the outer thirds of the dough over the middle third of the pastry. Fold the remaining outer third in the dough over the folded dough. This fold triples the number of layers in the dough each time. Give another single turn and chill for 2 hours to rest. Repeat this step once; wrap up and chill for 2 more hours. Perform the fifth and last single turn, and chill overnight.
Storage
- Divide laminated dough into 2 or 4 equal portions; wrap up and chill until ready to use. Roll out puff pastry into 0.16''/4mm sheet and proceed to recipe. Puff pastry sheets can also be stored in the refrigerator for up to 4 days, or kept frozen for up to 3 months. Thaw pastry in the refrigerator overnight before using. Flour your work surface and dough, and readjust puff pastry sheet thickness, prick pastry with a fork if needed – Chill again to rest before cutting into desired shapes. A useful tip to prevent dough from shrinking while baking is to moisturize your silicone baking mat, or parchment paper with water.
