12.12.11

Quick Puff Pastry


In my last post I mentioned pissaladière.  A most important part is the puff pastry.  And we are all so afraid to make this delicate pastry.  This recipe is so easy and so reliable.  Just give it a try!

Quick Puff Pastry
adapted from Menus from an Orchard Table by Heidi Noble

3 cups bread flour
1 cup pastry flour
2 cups unsalted butter, cut into 1/4 inch cubes
2 cups whipping cream
1/2 tsp salt

See all the lovely layers of dough.  This will make it fluffy upon baking.
Sift the flours and salt into a bowl.  Add the butter and toss to coat.  Pour in the cream and toss to soak up all the liquid.  On a lightly floured surface roll the dough away from you into a rectangle.  Fold the dough into thirds.  Turn the dough 90 degrees and roll it out again to a rectangle.  Wrap and refrigerate.

Remove from the refrigerator and repeat the 2 turns and folds.  refrigerate again for one hour.  Remove from the refrigerator for a second time and repeat the 2 turns and folds.  Refrigerate again for one hour.  Roll to the desired thickness and refrigerator or freeze for 1 hour.  Bake at 400F until evenly golden, but the darker the better.

5 comments:

  1. If only I had the courage...(sigh). Homemade puff pastry has got to be the best, no doubt.

    Velva

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  2. Interesting! Just so I'm clear, we don't cut the butter in, but rather the rolling and folding accomplishes that? Also, do you start with room temperature butter? And 400F (not 40!)?

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  3. Hmmm. I just saw one that had crushed ice as it's secret... this looks like it could be fun... and those 12 hour recipes are,well, 12 hours... long time!!

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  4. Interesting, Sarah. Any way to cut down on the time consuming recipes we always see is a big plus.

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