This recipe provides a step-by-step guide to making flaky, buttery puff pastry from scratch. It’s perfect for sweet and savory applications, from tarts and turnovers to vol-au-vents and palmiers.
Ingredients:
- For the Détrempe (Dough):
- 250g (2 cups) all-purpose flour, plus extra for dusting
- 5g (1 teaspoon) salt
- 125ml (1/2 cup) ice-cold water
- 2 tablespoons (30ml) lemon juice or white vinegar (helps relax the gluten)
- 30g (2 tablespoons) unsalted softened butter.
- For the Beurre Manié (Butter Block):
- 250g (2 sticks) unsalted cold butter
Instructions:
1. Prepare the Détrempe (Dough):
- In a large bowl, whisk together the flour and salt.
- In a separate small bowl, combine the ice-cold water, lemon juice (or vinegar).
- Add the softened butter to the flour mix and rub it in with your fingertips until it is evenly distributed.
- Gradually add the water mixture to the flour, mixing with a spatula or your hands until a shaggy dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together into a smooth ball.
- Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
2. Prepare the Beurre Manié (Butter Block):
- Place the cold butter between two sheets of parchment paper.
- Using a rolling pin, pound and flatten the butter into a rectangle about 1/2 inch thick. It should be pliable but still cold.
- Refrigerate the butter block while you prepare the dough for the first turn.
3. Incorporate the Butter and Perform the First Turn:
- On a lightly floured surface, roll out the chilled détrempe into a rectangle about twice the length of the butter block.
- Place the cold butter block in the center of the dough rectangle.
- Fold the two sides of the dough over the butter, like folding a letter, so the butter is completely enclosed. Pinch the edges to seal.
- Lightly flour the surface and roll the dough into a rectangle about three times its original length.
- Fold the dough into thirds, like folding a letter (a single fold or a book fold). This is your first “turn.”
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Perform the Subsequent Turns:
- Repeat the rolling, folding, and chilling process three more times, for a total of four single folds.
- Make sure to always chill the dough for at least 30 minutes between turns to allow the gluten to relax and the butter to firm up.
- If you are unsure of how many turns you have completed, lightly press your fingertips into the side of the dough to make indentations. After each turn, add one more indentation. That way you can keep track.
- After the fourth turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight, before using.
5. Using the Puff Pastry:
- On a lightly floured surface, roll out the chilled puff pastry to your desired thickness.
- Use a sharp knife or cookie cutters to cut the pastry into shapes.
- Bake according to your recipe’s instructions.
Tips and Notes:
- Keep everything cold: Cold ingredients are essential for creating flaky layers.
- Work quickly: Try to work efficiently to prevent the butter from melting.
- Resting is crucial: Don’t skip the chilling time between turns, as it allows the gluten to relax and the butter to firm up.
- Even rolling: Roll the dough evenly to ensure consistent layers.
- Preheat the oven: A hot oven is necessary for the puff pastry to rise properly.
- Egg wash: For a golden-brown finish, brush the pastry with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
- Storage: Puff pastry can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Wrap it tightly in plastic wrap and then in a freezer bag.
Enjoy your homemade golden puff pastry!