Recipes & sweet treats
puff pastry butter that comes out
what to do with leavened puff pastry
raised puff pastry number of turns
puff pastry with dry yeast
puff pastry without a food processor
How to make a PLF?
Why doesn't the puff pastry rise?
Why my PLF marble?
How to make croissants puff up?
Why won't my croissants grow?
How do you know if a croissant is cooked?
Using a pastry rolling pin, tap the butter to soften it. Enclose it in a sheet of parchment paper and work it until it has a rectangular shape of 15 cm by 25.
In the robot bowl, mix with the sheet (flat beater), at slow speed and in order, the flours and flower salt, then pour 80% of the water.
When all these ingredients begin to combine, add the remaining water gradually and if needed (depending on flour moisture).
Stop kneading, then check by hand that the dough is both supple and firm.
If it lacks moisture, add a little water to the bottom of the bowl, then knead again so that the dough is fairly firm while retaining a certain suppleness (kneading should be as quick as possible.)
Remove the dough from the bowl, cut the dough into two 400 g pieces, then with the palm of your hand, form two balls. On the surface, using a knife, make an incision in the dough forming a cross.
Wrap it in plastic wrap, then let it rest in the refrigerator for at least 3 hours. The night before is even better.
Remove the dough and butter from the refrigerator 10 minutes before.
Roll out the dough base: it should be the width of the butter and twice the height.
Place the butter in the middle of the dough base (it should be able to cover the butter when folded).
Close the dough base to enclose the butter.
Seal the sides of the dough so the butter does not escape.
Using the pastry rolling pin, lightly tap the whole thing so the dough deflates, then roll out, in order to obtain a rectangle of 30 to 40 cm long by 15 cm wide.
The strip should be regular and not marbled. If you feel the butter separating, let the dough return to room temperature for a few minutes.
Make the first turn by layering the dough in thirds, like a wallet.
Then rotate the whole thing a quarter turn (always with the fold on the same side), then roll out with the pastry rolling pin until you obtain a new strip of 30 to 40 cm length. The second turn has been completed (to keep track of the number of turns, mark the dough with your fingers).
Wrap the dough with plastic wrap, then let it rest in the refrigerator for 2 hours.
Repeat the previous step to make turns 4 and 5 then wrap the dough again with plastic wrap, and let it rest in the refrigerator for an additional 2 hours.
Complete the step one last time then wrap the dough with plastic wrap, and let it rest in the refrigerator for an additional 3 hours before use and baking.
