La Belle Cuisine - Specialty Pastry Recipes
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Gigi's Pâte Feuilletée (Puff Pastry)
1/2 pound unsalted butter
Remove butter from the refrigerator. It should be not quite hard, but not soft. Sift flour and salt together. Stir in ice water with a fork. Then knead dough with your hands until satiny smooth. Set ball of dough on lightly floured board. Cover with an inverted bowl and let stand at least 15 minutes. On lightly floured board roll dough into a neat 16-by-6-inch rectangle. Pull out corners to make a well-defined shape. Dough is tough at this point - don't be afraid of it. Straighten sides with palms of hands. Cut both sticks of butter into 3 equal lengthwise slices. Lay slices on half the rectangle with a 1/2-inch margin all around. From now on work fast - make every move count. Fold pastry half over strips of butter covering butter completely and press edges together to seal in the butter. Bang dough several times with a rolling pin to flatten and distribute butter. Roll dough 3 times as long as it is wide. Use ruler for exact measuring. Fold the large rectangle into 3 equal parts (giving you 3 layers of pastry) making a small neat rectangle. Edges and corners must always meet precisely. Work quickly so butter won't melt. Wrap dough in damp cloth, chill in refrigerator 30 minutes. Proper chilling of puff pastry is extremely important. Remove dough from refrigerator and roll again into a 16-by-6-inch rectangle and fold in thirds just as you did before. Wrap in damp cloth and refrigerate another 30 minutes. This rolling, folding and chilling is called a "turn". Always roll from short end to short end, rolling 3 times as long as wide and measuring with a ruler. Puff pastry requires 5 turns, with 30 minutes intervals of chilling. Keep refrigerated until ready to shape and bake into varieties of pastry. This recipe makes 1 pound of puff pastry. Dough can be frozen most successfully.
Puff Pastry - Rapid Method
Bon Appetit Archives
For Détrempe: Combine flour and butter in processor
and blend until mixture is consistency of coarse meal. Combine egg yolk,
water and salt