Friday, 18 November 2011

The Basics - Puff Pastry

Puff pastry is great for tarts, making gateaux mile feuille, or if you wanted to make tart tatin this is the recipe for you. It can be quite difficult to make and to be honest most restaurants will buy it in as home-made puff pastry can be unpredictable and most restaurants don't settle for anything less than perfect.

250g Plain Flour
250g Strong Flour
Pinch of Salt
300g Unsalted Butter
360ml Cold Water
1 Tsp Lemon Juice


  1. Place the two flours and salt in a bowl make a well and add the butter in cubes 
  2. Add cold water and lemon juice
  3. Mix to a dough keeping the margarine in cubes *(Mix til the dough has just come together no more!)
  4. Rest for 20 minutes in the fridge
  5. Flour the table and roll out into a ling rectangle, fold in three and rest in the fridge for 30 minuets
  6. Repeat 3 times ALTOGETHER resting each time
  7. For the final fold, fold the mixture like a book and roll together, now it is ready to use

No comments:

Post a Comment