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Recipe- Puff pastry

March 11, 2012
Filled with almond paste and creme fraiche

Recipe

  • 500g T.55 flour, or best quality plain organic white flour
  • 50g melted butter
  • 225ml cold water
  • 13g salt
  • 360g best quality unsalted butter. (Don’t skimp on the quality of your butter as it makes a big difference in the flavour of your pastry, considering over 70% of the recipe is butter) I have been taught that French is best, but there are some fantastic English/Welsh butters out there too.

Method

  • Mix all ingredients less the 360g butter and form into a ball
  • Make a x in the centre, then cling film and refrigerated for 30 mins
  • Take 360g of butter at room temp, roll out between paper into a square until 10mm thick and place in fridge
  • Roll out four corners of the ball leaving a small mound in the centre, as demonstrated in the photo below
  • Place the butter on top of the mound
  • Fold over all the rolled out corners of the dough to make a sealed parcel
  • Roll out the pastry into a long rectangle
  • Fold down the top half way, then fold up the bottom forming a rough square shape.
  • Each time you fold, brush off any excess flour
  • Turn the pastry a 1/4 of a turn to the right and repeat the rectangle roll out
  • Complete the folds again, turning the pastry to the right again, then push 2 finger imprints into the pastry to remind you how many turns you have completed
  • Place in the fridge for 30 mins
  • Repeat the rolling out process 4 times, each time remembering your finger indents and chilling the pastry for 30 mins in between
  • Make the 1/4 turn in the same direction each time to keep the evenness of the pastry. This will show when you bake the pastry as it will rise more evenly
  • Clingfilm the pastry and rest in the fridge overnight
  • Roll out at least 60 mins prior to use to rest the pastry, ideally overnight and using egg yolk, brush the pastry in the same direction taking care not to get any egg on the sides as this could impede the rising of your pastry
  • Repeat this again in the morning for an extra shiny glaze and finish
  • To cook, set your oven to 250c/500f/gas mark 9+
  • Place in the oven and spray some water on the base of the oven to create steam, this will assist in the rising of the pastry.
  • After approx 7 mins, lower the heat to 200c to avoid the base of the pastry burning.
  • Continue cooking for approx 10 mins until the pastry is cooked all the way through
  • Remove from oven and allow to cool
  • In the below picture, I split the pastry after it had cooled for a few mins, then filled it sandwich style with almond paste and creme fraiche and had it with my morning coffee!

Chef’s tips

  • Most are given in the method above but one more I thought of is when you are making the pastry and rolling out your turns, if the pastry feels a little dry and isn’t sticking together when you roll it, try a splash of cold water on the surface of the pastry and this will help seal the pastry when you roll it.
  • When the pastry is cooked it should almost feel weightless with all the air in the layers. Practice makes perfect as they say and I’m still in the practice stages lol but getting there! It is a very satisfying pastry to make, due to the complexity of the dough but well worth it and a thousand types better than store bought if you can fit the time in to make it.

    Happy cooking all! ๐Ÿ˜€

 

 

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3 Comments
  1. I have to try this. can you make croissant with this pastry, can’t you?

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  1. One for the Yorkies.. « Chef-eye's Blog

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