oday we will see how to make an easy and inratable traditional puff pastry with this tutorial photo, and I hope that my explanations are clear enough so that your browsing and how you’ll realize the towers will not be a real busting Chinese head, I know that my article is going to be a little long but read well all that is said to its importance this leaflet will be ideal for the pithiviers or the galette des rois because it raises very well.
The number of times the people who follow me on social networks have told me, “I do not make the Danish pastry because it’s too complicated,” or “I do not understand in temperature and buttering”. What are the single and double turns, or in which direction should I put the fold, why my dough is hard after cooking? And then I told myself there is a problem, you tube videos I watched full and posts on blogs also to try to understand, or we are not enough educational in our explanations, or that people which posts are ignorant. Far from it to say that I’m the best, especially not, because it’s not me who invented the puff pastry, but I taught it and I try to put myself in the place of a lambda person, and Oh my god, when great chefs (I would not mention which) make videos and do not say everything, it has a little bit of a piss, if you post it puts the right explanations otherwise it’s better not nothing to put, if to have a blog to share or a channel you tube and just say here you put that and do it without knowing how to explain the things how do you want people to understand.
Initially when I created my blog it was really to share my passion and fortunately it is still, but it is clear that in this environment of the blogosphere that I did not know, it was necessary to elbows and sometimes the methods used were and are always contrary to my philosophy to get a good SEO and be visible, many times I wanted to throw in the towel and it is only you who give me the desire to continue in my approach (get out your handkerchiefs, it was my emotional sequence), let’s get back to our sheep and see together the step by step of our classic puff pastry that will serve you for future publications.
The puff pastry step by step – tips and advice to succeed (I think it’s the most complete article on puff pastry that can exist on the net and that took me a lot of time for its writing). This time we really go to the realization
List of ingredients
500 gm – T 55 Flour
230 gm – Water
20 gm – White vinegar
10 gm – Fine salt
60 gm – Unsalted Butter (Softened)
For Folding:
300 gm – Unsalted Butter
Method of preparation
1, In a container put the flour
2, Dilute the salt in the water and add the white vinegar (it allows the dough to stay white because it will stay in the fridge and prevents it from being pitted, it is the small black dots that appear after) and the cold melted butter
3, Mix with the help of a spatula without giving body to the dough
4, Pour this mix on the work surface and with the help of a knife, cut the dough, especially do not knead because it gives elasticity to the dough, it cuts only as if chopping herbs.
5, Pick up a ball and make a cross so that the dough relaxes or spread in a rectangle (honestly no difference between the 2, except that if you put it in ball is more convenient to spread it round and avoid foliage clippings, but these are never discarded but are reused for other preparations or put back inside another lamination.
6, Put your butter in a baking paper folded in 2 and tap with your roll to make the malleable butter, it will become flexible but will remain cold
7, Filming and chilling for at least 4 hours a night is better
8, Take out the dough 5 minutes before it returns to temperature and start spreading on the floured worktop, the dough must never stick, so check regularly by blooming the work surface
9, It is important that the butter that is going to be used for puff pastry is of the same consistency to the touch and the same temperature as your tempera
10, Lower to a square one cm thick and 1 cm less on the outer side edges, the butter is equal to half the length of the distemper
11, Spread the dough sheet, and place the butter.
12, Close the dough on the butter and with the palm of the hand press to set the butter well and avoid the thickness (this operation is called buttering)
13, I gave 1/4 of a turn as you see the joint is in front of me vertically and more horizontally because when we will start the touring, the butter and the tempera risk to separate and the lamination will not be regular
14, With the roller press up then down to close the edges and then re-press forming waves then press the shaped ridges as on the sketch I made and repeat this operation by spreading the dough lengthwise with the roll until you have 1/2 the length of the roll
15, Now we’ll start giving the rounds, starting with a simple trick
“A simple trick is: fold your dough into 3 equal parts”
1, Spread the dough lengthwise count 1 1/2 times the length of your roll and the width is equal to half of your roll
2, Fold in 3 equal parts by folding the lower part (the one that is near you to the 2nd third and the upper part to the top
3, Adjust the corners well to have the dough evenly distributed and allow a nice lifting of the puff pastry
4, Give a quarter turn to find you, if you are right handed the fold will be on the right as if you were to open a book and on the left if you are left handed, here is a simple turn, then either give you a simple turn (So the first storage will be done at 2 laps) or a double lap (and there you store cold with 2 laps 1/2) repeating the way with the waves and ridges where you have to press it (see sketch)
5, To make a double turn also called “tower wallet”: lengthen the dough, fold it in 2 to have the middle mark, and bring the upper part towards this central fold and shift a good cm back and then position the lower part on board,
6, It allows to have a good puzzling because if we do not do that when we fold the laminate will not appear, then fold in 2
for memo: the simple trick (folded into 3, double folded into 3 and folded into 2), it depends on the preparation that you will do (for example for a slab of kings I give 1 single and 1 double, I store at fresh for at least 6 hours it is necessary and it is important that the dough rest, it will only be better, then after rest I start giving a double turn because the dough rested well has less elasticity and then I give back a simple trick, namely that a double turn is equivalent to a 1/2 turn, so that’s 2 X 1.5 = 3 plus 2 simple turns 3 + 2 = 5, my dough will have 5 turns in all )
