Tuesday, October 10, 2006

Blitz Puff Pastry

From: Culinary Institute of America Breakfasts & Brunches

2 C butter
3 1/2 C all-purpose flour
1 3/4 tsp salt
1 C cold water

Cut the butter into 1/4" cubes. Refrigerate until the cubes are chilled and firm.
Combine the flour and salt in a large mixing bowl. Add the butter and toss with your fingertips until the butter is coated with flour. Add all but 2 tablespoons of the cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms. Add additional water if necessary as you mix the dough if it is not moist enough to hold together when pressed into a ball.
Cover the dough tightly with plastic wrap. Cool in the refrigerator until the butter is firm but not brittle, about 20 minutes.
Turn the dough out onto a lightly floured work surface. Roll it into a rectangle approximately 12x30 inches; the dough should be about 1/2 inch thick.
Fold the dough in thirds like a letter (this is the first of four 3-folds). Turn the dough 90 degrees. Roll the dough out again to a rectangle as described above and fold once more (this is the second of four 3-folds). Wrap the dough tightly in plastic wrap and chill for 30 minutes in the refrigerator. Remove the dough from the refrigerator, and working quickly, continue rolling and folding the dough for the third and fourth 3-folds as described above, chilling the dough in between each of these folds for 30 minutes at a time.

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