More Great Recipes: Bread


Puff Pastry


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"This is classic Puff Pastry, a laminated dough, perfect for sweet or savory. Make a big batch and freeze some for later!"

Serves | Prep Time 2 hours | Cook Time 30 minutes

Why I Love This Recipe

This recipe works for puff pastry for Tarte Tatin, Vol au Vents, and a buttery crust for pot pies.


Ingredients You'll Need

Butter Block
1 pound butter
1 tablespoon lemon juice
1 teaspoon kosher salt
4 oz. bread flour
Detrempe
8 oz water
1 tablespoon kosher salt
4 tablespoons butter
3 oz. AP flour
Instructions
First, make the butter block with room temperature butter in an electric mixer fitted with the paddle attachment. Transfer onto a piece of plastic wrap or parchment paper, shape as a rectangle about the size of a business envelope, wrap, and refrigerate. Rinse the mixer bowl and paddle. Next, make the "detrempe" or "drenched dough" on the mixer by blending the water, salt, and butter, then slowly adding the flour. Mix until it is blended, then remove it from the bowl and turn the dough onto a floured workspace. Knead the dough 5-10 minutes, until some gluten strands develop. Allow to rest for 10 minutes or so, then roll into to a large rectangle. Place the butter block onto the detrempe and fold the dough over the butter block, as if folding a letter. Flatten the dough into a paper-size rectangle again and refrigerate for at least 20 minutes. This is the first "turn". Repeat the process three more times, then the dough is ready for shaping and baking.
Notes
Keep the dough cold at all times.


Directions

Instructions
First, make the butter block with room temperature butter in an electric mixer fitted with the paddle attachment. Transfer onto a piece of plastic wrap or parchment paper, shape as a rectangle about the size of a business envelope, wrap, and refrigerate. Rinse the mixer bowl and paddle. Next, make the "detrempe" or "drenched dough" on the mixer by blending the water, salt, and butter, then slowly adding the flour. Mix until it is blended, then remove it from the bowl and turn the dough onto a floured workspace. Knead the dough 5-10 minutes, until some gluten strands develop. Allow to rest for 10 minutes or so, then roll into to a large rectangle. Place the butter block onto the detrempe and fold the dough over the butter block, as if folding a letter. Flatten the dough into a paper-size rectangle again and refrigerate for at least 20 minutes. This is the first "turn". Repeat the process three more times, then the dough is ready for shaping and baking.
Notes
Keep the dough cold at all times.


Questions, Comments & Reviews


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