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Puff Pastry Dough

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Puff Pastry Dough is a versatile and buttery dough that creates beautifully flaky layers when baked. This classic pastry is used to make a variety of delicious baked goods, from savory appetizers to sweet desserts. Making puff pastry from scratch may seem daunting, but with the right techniques and patience, you can achieve professional-quality results in your own kitchen.

Ingredients

Scale

For the Dough (Detrempe):

  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon salt
  • ½ cup (120ml) cold water
  • 2 tablespoons unsalted butter, melted and slightly cooled

For the Butter Block (Beurrage):

  • 1 cup (225g) unsalted butter, cold but pliable
  • 2 tablespoons all-purpose flour (for dusting)

Ingredient Highlights

  • Butter: High-quality unsalted butter is essential for creating rich, flaky layers.
  • Flour: All-purpose flour provides structure while keeping the dough light.
  • Cold Water: Ensures the dough stays cool, which is crucial for forming distinct layers.
  • Salt: Enhances the flavor of the pastry without overpowering it.

Instructions

Make the Dough (Detrempe):

  1. Mix the Ingredients: In a large mixing bowl, whisk together the flour and salt. Gradually add the cold water and melted butter, mixing until a rough dough forms.
  2. Knead the Dough: Turn the dough onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. Do not over-knead.
  3. Shape and Chill: Shape the dough into a flat rectangle, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.

Prepare the Butter Block (Beurrage):

  1. Prepare the Butter: Place the cold butter between two sheets of parchment paper. Use a rolling pin to gently flatten and shape it into a 6×6-inch square.
  2. Chill the Butter Block: Refrigerate the butter block for about 20 minutes, ensuring it remains pliable but not too hard.

Combine the Dough and Butter:

  1. Roll Out the Dough: On a floured surface, roll the chilled dough into a 10×10-inch square. Place the butter block in the center of the dough at a diagonal angle (like a diamond inside the square).
  2. Enclose the Butter: Fold the corners of the dough over the butter, meeting in the center, and pinch the seams to seal completely.

Laminate the Dough:

  1. First Roll and Fold (Turn 1): Roll the dough into a long rectangle (about 8×24 inches). Fold the dough into thirds, like a letter, and rotate it 90 degrees. This is the first turn. Chill the dough for 30 minutes.
  2. Repeat Rolling and Folding: Repeat the rolling, folding, and chilling process five more times (for a total of 6 turns), chilling the dough for 30 minutes between each turn. Keep the dough cool to maintain the butter layers.
  3. Final Chill: After the final turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour before using.

Nutrition

Find it online: https://herbites.com/puff-pastry-dough/