Description
Classic light and crispy puff pastry for 500g of dough (for 1 galette des rois or 2 sweet or savoury puff pastry tarts)
Ingredients
Puff pastry
- 250 g (2 cups) Flour - All-purpose or bread flour or a mixture of both
- 35 g (2 1/2 tbsp) Butter - unsalted and melted
- 5 g Salt
- 125 ml (1/2 cup) Water - cold
- 200 g (1 cup) Butter - for folding
Instructions
The dough
- Melt the butter in the microwave and let it cool for a few moments.
- In the bowl of a stand mixer fitted with the dough hook, place the cold water, then the melted butter, the salt and finish by adding the flour.
- Mix at medium speed with the hook for about 3-5 minutes, until you get a smooth and soft dough.
- Take the dough out of the bowl and form a ball with your hands.
- Incise the dough in the center in a crosswise with a knife.
- Wrap the dough with cling film and place in the fridge for at least 2 hours.
Butter for turning
- Cut out a sheet of baking paper, place the butter in the center and close the baking paper over the butter to form a square.
- Using a rolling pin, roll out the butter into a square sheet.
- Place the sheet of butter in the refrigerator.
Incorporate the butter into the dough:
- Take the butter sheet out of the fridge 10 minutes before you take out the dough.
- Roll out the dough to a square slightly larger than the butter sheet.
- Place the butter in the center of the dough and fold the corners of the dough over the butter to cover it completely.
- Roll out the dough to a rectangle about 40 cm long.
Folding process
Follow this folding process, making sure to turn the dough 90° to the right between each fold and letting the dough rest in the fridge for about 1h30 - 2 hours between each series of folds :
- 1 double fold + 1 single fold - then chill
- 1 double fold + 1 single fold - then chill
- 1 single fold then use
- Make the first folding with either a double fold then turn the dough a quarter turn (so that the opening is always on the right) and immediately make a single fold.
- Wrap with cling film and let the dough sit in the fridge for about 1 1/2 - 2 hours.
- Repeat the previous step, making a double fold + a single fold always making sure to turn the dough a quarter turn between each folding. And let the dough sit again in the fridge for another 1h30 to 2 hours.
- Take the dough out of the fridge and make this time only 1 single fold.
- You can immediately use the puff pastry for your recipe or let it rest in the fridge.
Notes
Storage :
- In the fridge: about 3 days
- In the freezer: up to 3 month
Lower fat dough:
Reduce the butter to 150 g for 250 g of flour
Lighter dough :
Make at least 6 rounds ( more puffs = lighter and less heavy)
Faster preparation:
Let the dough sit in the freezer for 30 minutes between each round.
- Prep Time: 30 minutes
- Category: dough, crust
- Cuisine: French
Nutrition
- Calories: 130
- Sodium: 181
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 10
- Protein: 1
- Cholesterol: 25