Modern Puff Pastry
A classic puff pastry recipe, modernized for home cooks. This recipe focuses on clear instructions and manageable steps to create flaky, buttery layers.
Ingredients
- 225 grams Unsalted Butter (Cold, high-quality butter is crucial)
- 225 grams Pastry Flour (All-purpose flour can be used, but pastry flour yields a more tender result)
- 120 ml Ice Water (Keep the water as cold as possible)
Instructions
- 1Wash the butter (if using European-style butter), pat dry with paper towels, and fold until no water flies. Reserve 2 tablespoons (30g) of butter. Shape the remaining butter into a 5-inch (12cm) square, about 1/2 inch (1cm) thick. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 2In a large bowl, work the reserved 2 tablespoons (30g) of butter into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, just until it comes together. Shape the dough into a rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- 3On a lightly floured surface, roll the détrempe into a rectangle about twice the size of the butter block. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, encasing the butter completely. Pinch the edges to seal. This is called a 'single fold' or 'book fold'. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- 4On a lightly floured surface, roll the dough into a long rectangle, about 1/4 inch (6mm) thick. Fold the dough into thirds, like a letter (a 'single fold'). Wrap in plastic wrap and chill in the refrigerator for 1 hour. Repeat this process (rolling, folding, and chilling) one more time. This completes the second and third turns.
- 5On a lightly floured surface, roll the dough into a long rectangle, about 1/4 inch (6mm) thick. Fold the dough in half from ends to centre, and double, making four layers. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably overnight, before using.