PUFF PASTRY (PATE FEUILLETEE)
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes approximately 2 pounds
Number Of Ingredients 4
Steps:
- Make the butter dough: In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape the mixture into a 1-inch-thick flat square, wrap well in plastic, and chill for at least 30 minutes.
- Make the flour dough: In a large mixing bowl, combine salt with the remaining flour, and add cream. Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a 1 1/2-inch-thick flat square, wrap in plastic, and chill for at least 30 minutes.
- Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter-dough square. Place the butter dough in the center, fold up the ends of the flour dough to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes so that the dough achieves the same temperature throughout.
- Remove the dough from the refrigerator, and on a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn.
- Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out the dough much easier and keeps the layers of butter equally thick.
- By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap; refrigerate until ready to use (for up to 2 days), or freeze for future use.
PATE FEUILLETEE (PUFF PASTRY)
I know that you can buy it frozen and lots of people are quite happy with it. But it is not that hard to make and there really is a BIG difference between the homemade product and the frozen stuff. And it takes a long time but it isn't hard--so do it on a day when you'll be home anyway. You won't be sorry.
Provided by Chef Kate
Categories Breads
Time 3h30m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Mix the melted butter with 1 cup of cold water.
- In a mixing bowl, combine the flour, salt and water-butter mixture just enough to bind the ingredients together in a dough.
- Place the dough in a clean bowl, cover with plastic wrap and refrigerate for 45 minutes.
- Knead the remaining butter until it is truly pliable.
- Remove the dough from the fridge and place on a floured surface.
- Flour it slightly and roll it out into a ten inch square.
- Spread the kneaded butter over the dough to form a 7" x 7" diamond in the center of the square of dough.
- Fold the corners of the dought into the center of the square so that the butter is now enclosed in a square envelope of dough.
- Wrap the dough in plastic wrap and refrigerate for thirty minutes.
- Next remove the dough to the floured surface, laying it down fold side down. Flour slightly and roll the dough GENTLY (you don't want the butter squirting out) into a rectangle that is 8" x 20".
- Brush off any excess flour and fold the top one third to the center; then fold the bottom third over the top.
- Give the dough a quarter turn clockwise; roll it out again and fold it again and refrigerate for thirty minutes.
- Repeat the rolling, folding procedure two more times, chilling the dough in between each time.
- Your puff paste is now ready for use or can be divided and wrapped carefully in plastic and frozen.
Nutrition Facts : Calories 3233.7, Fat 248.6, SaturatedFat 156.1, Cholesterol 651.3, Sodium 4690.1, Carbohydrate 222.8, Fiber 7.9, Sugar 1, Protein 32.7
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour and salt in a large mixing bowl., Cut the butter into small pieces and drop them into the bowl with the flour. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
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- To prepare the butter block: Mix together the flour and butter until they're well blended and smooth. You can do this with a mixer, a food processor, or by hand with a spoon., Pat the butter/flour mixture into an 8" square on a lightly floured piece of parchment or waxed paper. Cover it with a second sheet of paper and refrigerate it for at least 30 minutes.
- To prepare (laminate) the dough: Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a 12" square. You don't have to be obsessive about the dimensions but do try to come pretty close., Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together., Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20" x 10" rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even., When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Lin
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