Quick puff pastry.flv
* Puff pastry recipes
* Yield Makes about 1 1/2 pounds dough
Ingredients
* 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled
* 2 cups all-purpose flour, plus more for work surface
* 3/4 teaspoon salt
* 2/3 cup cold water
Directions
1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Mix flour and salt together in a large bowl. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to bowl. Rub in the butter, squeezing it with your fingertips, rubbing the butter and flour mixture between the palms of your hands and reaching down to the bottom of the bowl. Repeat process until flour and butter are evenly mixed; this should only take a couple of minutes and the mixture should remain cool and powdery. Alternatively, pulse flour, salt, and 1/4 cup (1/2 stick) butter in the bowl of a food processor until no visible pieces of butter remain; transfer to a large bowl.
3. Add chilled butter cubes to bowl and, using a rubber spatula, fold them into flour mixture.
4. Reserving 2 tablespoons of the cold water, pour remaining water into bowl. Using a spatula, fold water into flour mixture, scraping from the bottom of the bowl upward. If the mixture still has a lot of dry, unmoistened flour, add reserved water, 1 tablespoon at a time, repeating folding process.
5. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
6. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working toward the narrow end closest to you.
7. Press the dough once along the width; it should now be a rectangle about 1/2 inch thick. Flour under and on top of the dough and roll dough away and back toward you in the length and once in the width, without rolling over the ends, to make a rectangle about 18 inches long and 8 inches wide.
8. Fold the two 8-inch ends in toward the middle of the rectangle, leaving a 1-inch space in the middle. Fold the bottom up to the top to form 4 layers of dough. Turn the dough so that the folded edge, which should resemble the spine on a book, is on your left.
9. Repeat rolling and folding process (steps 6, 7, and 8) two more times. Wrap dough and refrigerate for at least 3 hours, and up to 3 days, before using.
Puff Pastry with Raspberries by Attilio di Fabrizio
Puff Pastry with RaspberriesAttilio di FabrizioVilla San MicheleFlorence, ItalyDessert, Great Chefs of the World #238GC World 238D
How To Make Puff Pastry with Richard Bertinet, author of Pastry
Puff Pastry - Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up.
In this video, Richard Bertinet demonstrates how to make the perfect puff pastry.
With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Puff Pastry, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible.
Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is essential reading for every budding baker. - - Puff Pastry
Rolling puff pastry
Here I am rolling out some puff, ready for further processing. We use the Scottish method, where the fat is mixed with the dough. Then the pastry is rolled out 3 times, a half turn and 2 book turns. Giving 7 folds in our light puff pastry. The layers make the pastry crisp. As used in our sausage rolls, apple turnovers and many more products. We make everything here at the cookie jar ourselves, combining traditional skills and quality ingredients.