Classical Puff Pastry
Description
This classical puff pastry is the ultimate test of patience and technique, rewarding you with impossibly light, shattering layers of golden dough. The secret lies in keeping the butter cold and executing precise folds, known as turns, to trap steam and create lift. While it requires significant hands-on time and chilling periods, the result is far superior to store-bought alternatives. Perfect for elegant holiday tarts, savory vol-au-vents, or simple buttery biscuits. The rich, buttery aroma fills your kitchen, promising a professional-quality finish that elevates any filling, sweet or savory. Essential for serious home bakers seeking control over texture and flavor.Ingredients
Directions
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Combine the flour and salt in the bowl of a food processor and pulse for a few seconds to combine.
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Cut 2 ounces (4 tablespoons) of the cold butter into small pieces and process with the flour until the mixture resembles coarse cornmeal with no large lumps.
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Pour half of the ice water into a large bowl and turn the flour mixture onto it.
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Sprinkle the remaining ice water over the dough, reserving one tablespoon for later if needed.
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Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it, and toss like a salad until the dough comes together in a ragged mass.
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Add the reserved tablespoon of water only if the dough does not hold together.
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Cover the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
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Meanwhile, place the remaining 14 ounces of cold butter between layers of plastic wrap.
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Pound the butter with a rolling pin until malleable, then shape it into a neat 6-inch square.
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Remove the dough from the fridge, lightly flour your work surface, and shape the dough into a 12-inch square.
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Place the butter square diagonally (catty-corner) on top of the dough square.
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Fold the edges of the dough into the center to completely enclose the butter, ensuring no gaps remain.
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Lightly flour the surface of the dough and roll it into a rectangle measuring approximately 12 inches by 26 inches.
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If the dough sticks, loosen it with a flexible metal spatula and scrape off any excess butter from the work surface.
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Brush off any excess flour and fold the dough into thirds (like a letter).
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Turn the dough 90 degrees so the seams are parallel to the edge of the table; this completes one "turn."
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Lightly flour and roll the dough out again to 12 by 26 inches, brush off excess flour, and fold into thirds again.
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Place the dough on a sheet tray, cover with a plastic bag, and refrigerate for 20 to 30 minutes.
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Repeat the rolling and folding process two more times, chilling for 20 to 30 minutes between each set of turns.
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Give the dough two final turns without chilling in between, resulting in a total of six turns.
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Lightly roll the dough to flatten and even it out, then wrap tightly in plastic wrap or a bag.
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Chill the dough for at least two hours before using. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1578.2kcal
- % Daily Value *
- Total Fat 94.0g145%
- Saturated Fat 58.3g292%
- Cholesterol 244.0mg82%
- Sodium 7319.0mg305%
- Total Carbohydrate 159.7g54%
- Dietary Fiber 5.7g23%
- Sugars 0.7g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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