Classic Puff Pastry Blog Food

CLASSIC PUFF PASTRY BLOG

Steps:

• Fold a piece of parchment into a 6.5-inch square and set aside.
• Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. Turn dough out onto unfloored surface and gently knead until no dry bits remain (dip your hand in cold water and moisten specific areas if needed). Press or roll into a 10 inch square and wrap in plastic wrap and chill 30 minutes.
• Right before combining the beurrage and détrempe beat butter with a rolling pin to soften. You want it to be cold but pliable. Place inside parchment square and roll it flat, making sure to get it into all the corners. Work quickly so that the butter is still cold yet pliable.
• Place beurrage inside the détrempe, folding the corners of the détrempe over the beurrage and sealing with the rolling pin. Roll 18 inches x 7 inches approximately and perform an envelope fold by folding the dough like you would a piece of paper to go inside and envelope. Fold the top third down and then overlapping with the bottom third. Roll out to 18 x7 inches and make one more envelope fold. Wrap in plastic wrap and chill for 30 minutes.
• Repeat sets twice more, chilling 30 minutes in between sets, for a total of 6 single turns.
• Chill at least 2 hours or overnight. Overnight is best!
• Roll 1/8 inch thick, chilling as needed to prevent the dough from getting too warm or shrinking. I find it easier to roll it about the size of a baking sheet, chill and then slice the dough in half with a pizza cutter. Continue rolling one half while the other half chills and then swap them out as they warm up or start to shrink until they are both about 1/8 inch thick. You will end up with two pieces of dough the size of a baking sheet.
• Before using the dough be sure to chill it at least 30 minutes. Cut into the desired shape, dock the dough and then chill it once more before baking. Do not allow the dough to temp before baking or you will not get those nice layers.
• Bake in an oven preheated to 375°F (preferably convection).

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

CLASSICAL PUFF PASTRY

Steps:

• Combine the flour and salt in the bowl of a food processor and process few seconds to combine. Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal.
• Pour half the ice water in a large bowl and turn the flour mixture onto it. Sprinkle the remaining water over it, reserving one tablespoon. Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass. Add the remaining water if necessary. Cover in plastic wrap and chill.
• Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable. Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square.
• Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square. Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it.
• Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide. If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface. Brush off any excess flour. Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge. This is called a "turn". Lightly flour and roll it out again to about 12 x 26 inches. Brush off the excess flour and again fold it into thirds. Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes.
• Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches. Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns. There are six turns in all.
• Lightly roll it to flatten and even it. Wrap it in plastic wrap or a bag and chill for at least two hours before using it. It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months.
• To roll pastry: (for home size 11 x 17-inch sheet trays)
• For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe). For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe).
• Line an 11 x 17-inch sheet tray with parchment paper. On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches. Dust off any excess flour. Roll the dough up onto the rolling pin and transfer it to the sheet tray. Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray. Make sure it is even - with no lumpy edges. Rolling lightly and gently enables you to keep it even.
• Shapes to cut out of the 3/8-inch thick dough:
• Bouchee: Cut 2 (3-1/2-inch) rounds of dough. Cut a 2-1/4-inch circle out of the second round. Egg wash the first round. Place the ring from the second round over the first so that the edges line up. Dock the edges and center with a fork. Thin inner circle can be baked as well and used for a lid.
• Bouchee made from special cutter: Use and cutter made especially for this purpose. It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough.
• Criss-cross Tartlet: Cut a 5-inch square. Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex. The cut should be about 1/2-inch from the edge. Open it up to the square and place on a cookie sheet. Egg wash the edges. Bring one point over to the opposite corner of the inner square and press. Bring the opposite point over and press. Press along the rim to seal. Dock rim and center.
• Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray. Transfer it to a paper lined cookie sheet. Using a pizza wheel, cut a 3/4" strip from each edge. Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge. Dock the 2 rims with a fork, then dock down the center.
• Vol-au-Vent: Similar to above, but round. Press whatever size round you want into the dough on the sheet tray. Lift and cut along the circular impression with a pizza wheel. Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly. Remove and cut along this line. Egg was the edge, as above, and cut through the outer rim in one place. Place the rim over the center circle, lining up the edges. Dock the rim with a fork, then dock the center. Bake 20 to 25 minutes in a preheated 425 degree F. oven.