Puff pastry

Puff pastry

By
From
Marque
Makes
3.85 kilograms
Photographer
Stuart Scott

Ingredients

Method

  1. Line a 15 × 25 centimetre mould with plastic wrap. Dice 1.2 kilograms French unsalted butter and allow to soften at room temperature. Press it into the prepared mould. Allow to harden in the refrigerator before using.
  2. Combine 1.5 kilograms bakers' flour, 30 grams table salt and 600 grams diced cold butter in a large heavy-duty mixer with a dough hook. Using the dough hook, rub the butter into the flour, then add 400 millilitres milk and 400 millilitres pure cream and mix to combine. Mix the dough for about 6 minutes, which will develop the gluten. Remove from the mixer and form into a brick shape, wrap in plastic wrap and store in the refrigerator for 6 hours.
  3. After making the dough, bring the butter out of the refrigerator and allow it to soften slightly in a cool place (about 18°C) for 3 hours.
  4. Roll the dough into a 25 × 45 centimetre rectangle, with the centre section of approximately 15 centimetres double the thickness of either end. Lay the dough on a work surface with the short side facing you. Place the butter block in the middle of the dough, so that it sits on the thick section of the dough. Use a dry pastry brush to brush away any excess flour and a wet pastry brush to moisten the dough slightly. Fold one side of the dough over the butter, ensuring no air is trapped inside. Fold over the other side in the same way so that you end up with the same thickness of dough on either side of the butter.
  5. Turn the pastry one-quarter turn so that one of the shorter sides is closest to you. Roll the pastry out, ensuring that the butter is rolled as well and not splitting out the sides. Roll the pastry out to 60 × 90 centimetres. Fold the dough the same way, one-third into the middle, then the other. Place the pastry on a tray lined with baking paper. Cover with plastic wrap and rest in the refrigerator for 30 minutes.
  6. Repeat this process of rolling and folding and resting four more times. By the end of the process, the butter should be layered evenly through the dough with none of it breaking through the sides or the surfaces. It is important that you work quickly with the dough so it remains chilled while rolling. After the final roll, allow the dough to rest for 1 hour to harden and relax in the refrigerator.
  7. Divide the dough into six squares. These can each be rolled and used as required.
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