Category Archives: Puff Pastry

Puff Pastry Recipe

You know, it occurred to me just this morning that I’ve never put one of these up, which makes me the a leading contender for the International Captain Obvious “Duh” Award when it’s bestowed in Copenhagen later this year. Lord, what a dimwit I am. Anyway, here’s one I like quite a bit:

For the dough (détrempe):

18 ounces all-purpose flour
2 teaspoons salt
2.5 ounces soft Euro-style (cultured) butter
8 ounces water
1/2 teaspoon lemon juice

For the butter slab:

18 ounces cold Euro-stlye (cultured) butter
4 tablespoons flour

In the bowl of a mixer fitted with a paddle, combine the flour and salt and stir on low to combine. Add the butter and continue to stir until it’s evenly distributed, about a minute. Add the water and lemon juice and continue to mix until a dough begins to form. Switch to a dough hook and knead until the dough comes together, about 30 seconds. If there’s still some flour left in the bottom of the bowl, add water by the teaspoon until the dough just comes together. All this can all be done by hand in a bowl if you prefer.

Wrap the ball in plastic and refrigerate it for at least two hours. When ready to laminate the dough, proceed according to Laminating Dough tutorial under the Techniques menu. I find that for this recipe, turning the dough a total of six times — two turns then an hour’s rest in the fridge, two more turns then an hour’s rest in the fridge, and so on — is the best way to go. Be warned that this dough is stiffer and more difficult to roll than croissant or Danish dough. Use a very big pin.

This recipe makes just under three pounds of dough. It can be cut in half or scaled up to whatever degree you wish. It will keep well in the fridge since it contains no yeast, but if you’re planning to keep it for more than four or five days it’s best to wrap it well and freeze it, since the butter will tend to pick up odors and off flavors.

Filed under:  Pastry Components, Puff Pastry | 12 Comments