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How to Make Puff Pastry Dough From Scratch

What puts the puff into puff pastry? It's non yeast or any other leavening agent, so information technology must be magic. Okay, so information technology's not magic, information technology'southward chemical science. Read on to larn how to make an easy version of puff pastry in your own kitchen - no magic tricks necessary.

Near Puff Pastry

Puff pastry puffs upward when water in the layers of butter and dough evaporate in a hot oven, causing the layers to separate. Classic puff pastry has shut to a m separate layers of butter and dough: the "thousand leaves" of millefeuille.

For a traditional variant of classic puff pastry that'southward a footling easier to make at abode, give blitz puff pastry (demi-feuillete) a endeavour. Rather than having a block of butter that you lot envelop in a square of dough, you make a kind of glorified pie chaff. Annotation: Although the technique of "blitz" (lightning!) puff pastry is easier than the archetype method, it isn't especially fast (and it doesn't puff quite equally high). Plan to spend much of a weekend afternoon rolling and folding dough - a perfect candidate for projection baking.

Blitz Puff Pastry

Before You Starting time

Unlike making pie pastry, you don't desire the butter to be rock cold. It should be at a cool room temperature, almost waxy, merely not besides soft. I recommend using the paddle attachment on a stand mixer or using a food processor's "pulse" function to make the dough. Y'all can also make this dough by hand, using a kitchen knife or a baker'due south demote knife.

Basically, yous want big, big chunks of butter: Cutting the sticks horizontally, so you've got pieces about a quarter inch thick and as long as your butter stick.

They'll break up a flake in the mixer, but you're actually trying to keep long flakes of butter that will be distributed throughout the dough (mimicking the issue of a solid canvas of butter in classic puff pastry).

How to Make Blitz Puff Pastry

unbaked rush puff pastry

Ingredients

• 1¼ cups cake flour
• 3¾ cups bread flour
• one½ teaspoons salt
• ¼ loving cup white sugar
• 1¼ cups cold butter, cut into tablespoon-sized pieces
• 1¼ cups cold water
• i½ lemon juice

Directions

1. In a large bowl, stir together the block flour, staff of life flour, salt and white sugar. Stir in the chunks of butter and then that each one is completely coated in flour. Combine the cold h2o and lemon juice. Make a well and add the liquid (the tablespoon of lemon juice or vinegar helps tenderize the dough and keep information technology from oxidizing or turning grayness). Stir into the basin while lightly tossing the ingredients to moisten them evenly, keeping the butter pieces large. Gather the dough into a ball.
2. On a lightly floured surface, ringlet out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, merely don't worry, information technology will shape up. Fold the dough into thirds like a business organisation alphabetic character, wrap in plastic wrap and air-condition for at least 30 minutes. This will allow the flour to fully absorb the liquid and volition let it relax subsequently the offset roll-out.
3. Identify the dough on the floured piece of work surface and plough at a xc degree angle from the last time you rolled information technology out. Gyre once again into a rectangle once again and fold into thirds so that the brusque edges are in the fold. Basically, you've done a quarter turn of the dough. If the dough is yet cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and keep in 30 minutes. Finish by rolling the dough out to the size of a baking canvas. Place on a lightly floured baking sheet and wrap in plastic. air-condition for at least 30 minutes before using.
4. To use, gyre out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Wrap and chill again subsequently cutting the dough into shapes (to keep the edges sharp) or before baking (this prevents shrinkage). Employ equally directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and broil in a preheated 400 degrees F (200 degrees C) oven until puffed and gilt brown.

What to Brand With Homemade Puff Pastry?

Puff pastry is a wonderful component in desserts, but information technology's besides spectacular for breakfast. For a special occasion brunch or tea, make almond-filled Bear Claws. You tin can make the components or the filled and shaped pastries ahead of time, and bake them in the morning. The recipe doesn't call for information technology, just you could add a simple glaze of milk, confectioners' sugar, and a drib of almond extract if you experience the need to lodge the lily.

Almond Conduct Claws with coat

VIDEO: How to Make Almond Bear Claws

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Source: https://www.allrecipes.com/article/puff-pastry-dough/

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