Before you run away thinking that homemade puf pastry is too hard to make, waaaiiiitttt! Here me out. Yes, puff pastry takes patience and a litle effort but the results are beyond worth it! There is nothing necessarily difficult about making it, once you get started it’s just a matter of folding your dough a few times to get it layered so it puffs in the oven.
The ingredients are super basic, you probably have them in your kitchen at this very moment. I am going to go into the making of this pastry in as much detail as I can. If you have any further questions, please leave them in the comments below!
Puff Pastry can be frozen so if you make more than you need, you don’t have to throw it away. The only catch is that you cannot roll it into a ball or will you squash those precious layers you spent time building. You simply have to layer or fold the pieces together, wrap them up in cling film, put them into a lunch box or ziplock bag and freeze. You can treat it like any store bought frozen pastry, thawing it completely before use.
Puff pastry is so versatile too, you can make anything out of it from sweet and savoury pies to biscuits, mille feuilles, gâteaux and everything in between! There are two main components in the making of puff pastry!
- The Détrempe “the dough portion”
- The Tourage ” a dry, unsalted butter” (basically a solid butter with high fat content and lower water content)
These two are folded together over and over to get alternating layers. When baking the moisture in the butter is released as steam and pushes the layers of thin dough apart. This is what gives us that delightful puff and light texture!
Shall we get to the recipe now? I think so,
Check out my video on it here:
|Prep Time: 10 minutes||Lamination time: 1hr 45 minutes||Total Time: 1 hr 55 minutes|
Key words: Pastry, Puff Pastry, DoughAuthor: Sheneece
- 250g Flour
- 35g Butter (melted)
- 125ml Water
- 1 tsp Salt
- 150g Butter ( 85% butterfat)
- Take an A4 sheet of paper and cut a piece of baking paper slightly larger than it.
- Fold the baking paper in half and fold over the open sides so the folded baking paper is the same size as half of the A4 sheet.
- Take the butter which should be softened after being out of the fridge for 10 minutes.
- Cut it into cubes and place inside the baking paper envelope you made.
- Keep the butter well within the creased lines so you wil be able to envelope it easier.
- Fold over your creased folds and turn the envelope over so the seam is down.
- Using a rolling pin, roll out the butter in the envelope so it reaches the coners and the edges in an even layer.
- Once you have a flat slab as above, place the butter in the freezer while you make the detrempe!
Note: If for whatever reason you know you will take a break, leaving the butter sitting in the freezer for longer than 10 minutes, simply place the butter in the fridge, we don’t want it to be frozen, just very cold. If you are moving on to the detrempe & assembly immediately there should be no problem.
- Melt the small quantity of butter either in a microwave of on the stove, and set aside.
- Sieve the flour and salt in a mixing bowl.
- To the melted butter, add the cold water and mix.
- Make a well in the flour and pour the liquid.
- Mix together with your hands until it comes together in a ball. You can turn it out onto your work top and combine it well.
The assembly: (always make sure the surface you are rolling the dough on is as cool as possible)
- Remove the butter from the freezer.
- Lightly flour your work surface and roll the detrempe 1/3 longer than the butter slab, keeping it rectangular (not too wide, ~ 3-4cm wider than the butter).
- Remove the butter from the paper envelope and place it lenthways on the bottom 2/3rds of the detrempe.
- Cut the butter in half and separate it. Fold the top third of detrempe over the top half of the butter. After covering one half of butter with detrempe fold the exposed bottom portion over that so all the butter is enclosed.
- 5. Rotate the dough 90 degrees so the seam is either on your left or on your right. Note this because from here on out the seam will have to stay either on your left or on your right depeneding on which on it is you choose. Roll out the dough lengthways. Fold the dough in thirds, by folding the top third down and the bottom third over that.
- 6.Cover the dough in cling film and place the dough in the fridge for 30 minutes.
- After 30 minutes, remove and unwrap it. Flour your surface, roll and fold as before and place it in the fridge for 30 minutes again. Repeat this 2 more times.
- After a total of 5 “single turns” (rolling and folding) the puff pastry will be ready. Rest/ relax it for 30 minute in the fridge before rolling it out to use for whatever you like.