Puff Pastry | Fearless recipe

During our stay in Grande Prairie.  I was interested to make a french dessert called ‘Pithiviers’ or ‘Pithivier’. The recipe needs puff pastry.  I prefer to do homemade Puff Pastry and so I searched for a good quality recipe for a while. Eventually I got an original recipe from Pastry Chef Bo Friberg.  In the recipe it advised to use bread flour but I decided to use cake & pastry flour.  The recipe is quite easy to follow.  It took me  about 3 hours to complete this puff pastry.

The best part of making my own puff pastry is when you divided into 4 segments by pizza cutter and see thin layer. Later I pack each piece in zip log bag to keep in refrigerator with hope to make ‘Pithivers’ next day.

So whenever I would like to use puff pastry here is one of puff pastry recipe to be fearless.  ***As long as a temperature in the room while making is not too warm or hot …winter is nice to make. I will make sure that there is a refrigerator near by me. Because I don’t have to run far to put the dough back quickly after fold each time.  Hope you enjoy this recipe the same as me and have a cozy day!

See you next post on home made ‘Pithiviers’

Puff Pastry

(Recipe from whiteonricecouple/The Exquisite Joy of Puff Pastry, This recipe is based off of “The Professional Pastry Chef” by Bo Friberg“Puff Pastry

Ingredients: (Yield 2 lb or 910 grams) 

butter block ingredients

1 lb + 3 1/2 T (510g) cold unsalted Butter
2 t (10ml) Lemon Juice
pinch of Salt
1 c (130g) Bread Flour, I use Cake & Pastry flour

Dough ingredients

• 3 c (400g) Bread Flour, approximately, I use Cake and Pastry flour

• 3 1/2 T (55g) soft unsalted Butter
• 2 t Salt
• 1 c (240ml) cold Water

Directions:

Make Butter Block (below slides show)

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1. In mixer w/ paddle attachment, work butter lemon juice, salt, and flour into a smooth paste.

2. On a sheet of wax paper, roughly form an approx. 6″ square with the butter block mixture. Lay another piece of wax paper on top and smooth out the square & straighten the sides. Peel back each wax paper sheet & re-lay as it wrinkles to keep a smooth, even surface. After block’s thickness & sides areeven, refrigerate until firm.

Make the dough

1. Sift flour onto your work surface (preferably something chilly like granite or marble slab) Pinch butter into chunks and place on top of flour. Continue pinching butter into flour until it resembles coarse crumbs.

2. Now it’s kind of like making fresh pasta. Shape into a mound, then make a well in the center of the mound. Add the salt & cold water into the well, then with a fork, use awhisking motion to gradually incorporate the well’s sides into the water. When it starts to form a solid mass, finish incorporating theflour by kneading. Incorporate just until it is still sticky and has a rough texture. Adjust the water & flour as needed. Try to knead as little as possible. Puff pastry likes lazy kneaders.3. Form dough into a ball, remember-knead as little as possible. Flatten the ball a bit, then cut a cross halfway through the dough. Wrap it up & let rest in fridge for 30 minutes.

You’ll want the Butter Block to have approximately the same consistency as the Dough, after the dough is rested. You don’t want the butter rock hard, but not mushy soft, either. A dough that is softer than the butter will stretch while the

butter doesn’t. If the butter is softer thanthe dough, it will be pushed out the sides. Either suck to some degree. You may have to adjust chill/resting times for either dough or butter block so they are about the same. Kitchen temp., how long it took to make the dough, fridge temp., all affect the consistency of the Butter Block & Dough. Figure out adjustments to make so they’ll work together homogeneously. It may take a time or two, but you’ll get the hang of it. While everything is chilling, get to work. Clean that kitchen up. Then relax & get ready to assemble.

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Assembly

1. Pull the corners of the cuts out of the dough ball to make a square shape. Roll the dough out to a square slightly thicker in the center than on the sides, and slightly larger than the butter block.

2. Place the butter block diagonally on the dough square, so that the butter corners are pointed at the middle of the dough sides. Fold the uncovered dough corners over the butter block to completely envelop the butter. Pinch the seams tightly together to seal in the butter.

3. Dust your work surface with flour, and roll the dough into a rectangle about 1/2″ thick. Remember to keep dusting with flour whenever needed to keep the dough from sticking & tearing the layers.

4. Size up your rectangle visually into 3. Fold one third over the middle, then fold the opposite third over. Just like a tri-fold brochure. Try to have everything as even as possible. All the edges should match fairly closely. Put on a plate, cover, and refrigerate for about 30 minutes. Relax, read the paper, check email, whatever you like.

5. Roll out to 1/2″ thick and repeat the 

fold. Don’t forget to flour as you roll. Plate, cover, and refrigerate for 30 minutes. Repeat this for a total five roll & folds.

6. After the last fold, roll the rectangle out to about 3/4″. If it is difficult, put dough in the fridge for a bit to relax the gluten. If using immediately, cover, rest in fridge for about 30 minutes, then use as needed. If it’s for later, cut into sections big enough but that still fit easily in your freezer (usually just in half), layer with wax paper between sections, freezer bag it, & store until needed.

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-Cutting dough

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