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10 ounces (2 1/2 sticks) cold unsalted butter, 2 cups unbleached, all-purpose flour (about 9 ounces). Place the â¦ Ingredients: Unbleached Wheat Flour (Wheat Gluten), Water, Butter (24%), Salt. Homemade Puff Pastry: In this Instructable, I will show you how to make puff pastry from scratch. Pound the butter flat, then use a pastry scraper to gather it up again. Then you wrap this dough around a block of cold butter. Preheat oven to 400°F. Add one more teaspoon of flour, then continue pounding and gathering, pounding and gathering, until the butter is very pliable and does not break when you fold it over on itself. Prepare the butter block: Cut the butter into a few large pieces and sprinkle with a teaspoon of flour. Lightly flour your surface and roll the dough into a 25cm circle. Add remaining butter and pulse once or twice to distribute. Ever had a palmier? Repeat, adding water just one tablespoon at a time, until the dough forms shaggy clumps and holds together when pressed. Fold the corners of the dough over the butter so they meet in the middle. Roll out the lean dough: Remove the dough from the fridge and roll out to a roughly 7-inch square. Sprinkle 1 tablespoon of water into the trough. First, you make a “lean” dough of just flour and water — it’s considered lean because it contains to fat. Once defrosted (in a refrigerator) consume within 24 hours. Freeze by date mark shown and use within one month. The dough should feel much more smooth and pliable at this point. Oh, the things you can do with puff! From such simple ingredients — flour, water, butter — greatness comes. Make the lean dough: Mix the flour with the salt, then turn out onto your work surface in a pile. Do not over-process. Making puff is a pretty low-tech process — no fancy gadgets or even a stand mixer required. Pastry is an important foundation in a bakerâs repertoire, and there are so many versions to master â everything from traditional recipes like Classic Puff Pastry (Pâte Feuilletée) to the unique blitz pastry in Raspberry Puff Turnovers. Begin pounding the butter with a French rolling pin to soften it, sprinkling flour on your rolling pin as needed. At the end of this whole process, you will have created all the paper-thin layers that make puff pastry puff. Most of the labor of making puff pastry is in that process of rolling out the dough, folding it up, and rolling it out again. Please share in the comments!). As for puff pastry from scratchâ¦ why would you? Yes, you can buy puff pastry at the store, but if you’re in the mood for a real baking project, you can make it yourself at home. The cold pieces of fat are âcutâ into the flour, distributing pieces of fat throughout the dough. If you plan to freeze the dough, it's best to do so after just 4 turns; thaw overnight in the fridge and then complete the final 2 turns before rolling out the dough and baking. The â¦ But of all the parts of this process, you should fret the least about making the dough. Our convenient pre-rolled puff pastry is made with real butter and rises up rich and airy for flaky, golden, baked goods. Use 2 fingers to drag & zoom. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. (This is very good for anger management, by the way.) Find a store to see pricing. The mechanism for this âpuffingâ comes from the 15% water that is emulsified in the (butter) fat, which in turn is layered in hundreds of miniscule layers in the dough. All rights reserved. Continue sprinkling and fluffing until the flour clumps together in large pieces and holds together when pressed. Vegan Puff Pastry is Pretty Good & Easy! Originating from France, classic puff pastry is made using a dough called détrempe (pronounced day-trahmp, a basic dough made with flour, water and butter) to which you add more â¦ Brand 1: Pepperidge Farm Brand 2: Dufour We picked up our package of Dufour at Whole Foods for $11.89, which, at 14 ounces comes out to 85¢ per ounce, almost triple that of Pepperidge Farm ($5.49 for 17.3 ounces, or 3â¦ The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn’t melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces. Like this brussel sprouts tart. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Chill for 1 hour or overnight: Wrap in plastic and chill for a final 60 minutes, or overnight. If youâve ever made pie dough this step is very similar. Roll it out to a rectangle roughly 12 inches long by 6 inches wide. The kind of rolling pins with handles and a freely spinning roller are both too heavy and too awkward for this step. A flaky turnover filled with jam? Keep refrigerated 0°C to +5°C. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Lightly â¦ Second turn: Rotate the folded dough so it looks like a book about to be opened. You can make big tarts for a crowd, or tiny tarts for an elegant dinner party; fold it into a turnover with fruit or jam for a special breakfast; or bake it in muffin tins to make cups that can be filled with just about anything. Roll and cut the dough: When ready to bake, begin the oven preheating to 425°F. salt2 tbsp softened vegan butter (Still earth balance! Step 2: Working the Fat into the Dough. Always bake puff pastry in a hot (375 to 425 degree F) oven. A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. Do two more turns: Repeat rolling out and folding the dough two more times. If necessary, you can freeze the dough after all 6 turns, but the pastries might not be quite as puffy. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses. This recipe below makes about the same amount as one sheet of store-bought puff pastry, so you can use it in any recipe that calls for puff. The process of making the dough for this pastry may feel a little awkward and unfamiliar to you at first: form a trough down the middle of a pile of dough, add a tablespoon of water, then fluff with your fingers. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Puff Pastry is a laminated dough that consists of multiple thin layers of butter and pastry dough. 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