Scribd Logo
Upload

Welcome to Scribd!

  • 55 views

    Bruno Albouze Classic Puff Pastry Y6mi98

    Uploaded by

    g21815257

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bruno Albouze Classic Puff Pastry Y6mi98

    Uploaded by

    g21815257
    55 views6 pages

    Original Title

    Bruno-Albouze-classic-puff-pastry-y6mi98

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views6 pages

    Bruno Albouze Classic Puff Pastry Y6mi98

    Uploaded by

    g21815257

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    8/16/2021 Classic Puff Pastry

    Classic Puff Pastry

     
    YIELDS PREP TIME
    20 Servings 1 hr 30 mins

    Secret for making perfect puff pastry

    225 g Water

    18 g Salt

    80 g Butter, melted

    190 g All purpose flour

    300 g Bread flour

    Butter Block
    425 g Butter European style butter (Kerrygold)

    About

    1
    https://brunoalbouze.com/recipe/classic-puff-pastry/?print=1&servings=0 1/6
    8/16/2021 Classic Puff Pastry

    To ensure best results, make puff pastry 3 days ahead before been baked. Indeed, resting
    time allows gluten to relax preventing dough from shrinking. The ideal room temperature
    when dealing with laminated dough, should be around 68ºF/20ºC. The classic puff pastry
    has 5 or 6 single turns, and has about 729 layers of folded dough. These layers of butter
    make the dough rise in the oven during baking. The butter turns into steam and pushes up
    the layers of dough, thus creating a puff. Needless to say that the quality of the butter used
    in pastries is crucial. It becomes even more important when dealing with laminated dough.
    For best results, use European style butter. It contains a higher butterfat percentage (82-86
    percent) than basic butter and less water, resulting in a richer taste, softer texture and faster
    melt-ability.

    Dough / Détrempe

    2 In a stand mixer fitted with the hook attachment, mix water, salt, melted butter and flours on
    low speed until homogenized. The dough should remain firm (Do not overwork). Form a
    tight ball, and make a cross mark with a knife, wrap up and let rest in the refrigerator
    overnight.

    https://brunoalbouze.com/recipe/classic-puff-pastry/?print=1&servings=0 2/6
    8/16/2021 Classic Puff Pastry

    Butter Block

    3 A block of fat is called a roll-in (Beurre de tourage). Flatten softened butter between 2
    sheets of parchment. Square off block by folding sides into a 8.5''/22cm square. Flip it and
    press down fat with the rolling pin toward corners, smooth out and chill.

    Lock-In

    4
    https://brunoalbouze.com/recipe/classic-puff-pastry/?print=1&servings=0 3/6
    8/16/2021 Classic Puff Pastry

    4 The lock in is the first fold and step that introduce the roll-in (Lamination fat). Leave butter
    block out for about 15 minutes. It should remain cool and pliable; its temperature should be
    at 60ºF/15ºC. Flour countertop and roll out dough into a square; larger than butter block.
    Place butter in the center of the dough. It should look like an envelope. Fold leaps over
    butter and enclose it. Tap with rolling pin to seal.

    Laminating / Folding

    5 The dough must be rolled out evenly and the corners kept square throughout the lock-in
    and all subsequent folds to ensure proper layering. Roll out dough into 9.5''x24''/24x60cm
    rectangle, and brush off any excess flour. Three-fold: divide the sheet visually into third, and
    fold one of the outer thirds of the dough over the middle third of the pastry. Fold the
    remaining outer third in the dough over the folded dough. This fold triples the number of
    layers in the dough each time. Give another single turn and chill for 2 hours to rest. Repeat
    this step once; wrap up and chill for 2 more hours. Perform the fifth and last single turn, and
    chill overnight.

    https://brunoalbouze.com/recipe/classic-puff-pastry/?print=1&servings=0 4/6
    8/16/2021 Classic Puff Pastry

    Storage

    6 Divide laminated dough into 2 or 4 equal portions; wrap up and chill until ready to use. Roll
    out puff pastry into 0.16''/4mm sheet and proceed to recipe. Puff pastry sheets can also be
    stored in the refrigerator for up to 4 days, or kept frozen for up to 3 months. Thaw pastry in
    the refrigerator overnight before using. Flour your work surface and dough, and readjust
    puff pastry sheet thickness, prick pastry with a fork if needed – Chill again to rest before
    cutting into desired shapes. A useful tip to prevent dough from shrinking while baking is to
    moisturize your silicone baking mat, or parchment paper with water.

    https://brunoalbouze.com/recipe/classic-puff-pastry/?print=1&servings=0 5/6
    8/16/2021 Classic Puff Pastry

    Nutrition Facts
    Servings 0

    https://brunoalbouze.com/recipe/classic-puff-pastry/?print=1&servings=0 6/6

    You might also like