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Puff pastry, the recipe

Since starting pastry school at the end of March, I decided to share my experiences and feelings on my blog as I go through school, the ups and the downs, the good days and the bad days. If anything, I thought this would be helpful for those considering a career change. In fact, several people have commented that they love reading my experiences because they had no idea that going to culinary school would be so demanding.

Sharing my experiences means that I might not always have a recipe for you. I thought this was okay, but apparently it’s not. My readers have spoken. On my last post, entitled “Impatience and puff pastry“, a few readers commented on the fact that my post had no puff pastry recipe. My post was about how I was feeling at school these days and  the photos of the puff pastry-based viennoiseries that I had made. The post even made the Foodbuzz top 9 that week, and I guess a few people were unhappy with that. Honestly, I didn’t put it in the top 9. I imagine that foodbuzzers put it there by buzzing it up to the top, and the editors probably helped get my post there as well. The editors have the final say, not me. I did not put my post in the top 9, but I definitely shared it with the foodbuzz community because I felt it was worth sharing. Aren’t food-related experiences just as important as the recipes themselves?
Puff pastry recipes have been published, and re-published, and re-re-published, so I thought that my readers wouldn’t want yet another to add to their repertoire. Oh well. Now I’m going to contribute yet another puff pastry recipe. I’m sorry if I made you angry by not posting a recipe in my last blog post, but I hope this recipe will help make it better. I guess from now on, if I have a recipe-less post, I just won’t share it on foodbuzz.

 

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Puff pastry, the recipe

Course Bread
Prep Time 1 hour
Total Time 1 hour
Servings 1 batch
Author Janice

Ingredients

  • 500 grams all purpose flour
  • 300 mL water
  • 50 grams unsalted butter melted
  • 10 grams salt
  • 10 mL vinegar
  • 400 grams unsalted butter

Instructions

  1. Sift the flour onto your work surface. Mix in the salt with your fingertips, then make a well in the center of the mound of flour.
  2. Mix the water and vinegar together and set aside.
  3. Make a well in the flour and pour the melted butter in the well. Work it into the flour mixture, slowly adding a little of the water at a time until a dough forms (you may not need to use all the water as you don’t want the dough to be too wet!).
  4. Form the dough into a square, cut a slit in the middle of one side, wrap and refrigerate the dough for 20 minutes.
  5. Meanwhile, shape the 400 grams of dough into a perfect flat square with the help of a rolling pin. Wrap it and refrigerate until it is cold.
  6. Take the chilled dough and roll it into a square (using just a little flour on the work surface and rolling pin to prevent sticking).
  7. Place the square of butter in the middle (with the points of the square of the dough pointing towards the middle of the sides of the square of dough). Bring up the corners of the dough toward the center and pinch all the edges together. Basically you want to wrap the butter with the dough and seal it in tightly.
  8. Roll the square into a rectangle for which the length is three times the width. Do a simple turn (folding in thirds like a letter). Flip the dough over, turn it 90 degrees, and repeat the rolling and simple turn. You’ve now made two simple turns.
  9. Chill the dough for at least 1 hour (or overnight). Then roll it out and repeat the simple turn two more times. That makes four turns so far.
  10. Chill the dough for at least 1 hour (or overnight). Then roll it out and repeat the simple turn two more times. Now you have done six simple turns overall and the dough is ready to use once you have chilled it again for at least 1 hour.

Recipe Notes

For more information on how to make puff pastry, watch this Julia Child video and read this Q & A.

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7 Responses to Puff pastry, the recipe

  1. yogamomnbaby May 21, 2012 at 2:50 am #

    Okay seriously, I made artichoke turnovers today with store-bought puff pastry. As I was rolling out semi-thawed dough (while swearing), I thought, “Hmm, I wonder if Jan can teach me how to make puff pastry from scratch”. And here you go blogging about puff pastry! Thank you!!!

  2. Aveen May 21, 2012 at 6:47 am #

    This is YOUR blog, and you should write about whatever you want to write about without having to feel guilty. I read your previous post and honestly, some of the comments made me really quite angry for you – some people have a nerve!

    As someone who has been through pastry school myself, I know very well that it’s not easy and I really enjoyed the post. And your puff pastry looked perfect 🙂

  3. Mardi @eatlivetravelwrite May 21, 2012 at 3:44 pm #

    Whoah! I cannot understand some readers. if you don’t have anything nice to say….. I LOVED that post – and am in fact going over to tweet it right now it’s so beautiful – and you should be able to write what YOU want on YOUR blog. Keep dong what you are doing – you are an inspiration.

  4. Joanne May 22, 2012 at 11:19 am #

    Well I personally think you should feel free to write about whatever you want…recipe or not! I have always wanted to make puff pastry though and haven’t yet really found a recipe. This sounds great!

  5. Jo May 22, 2012 at 1:39 pm #

    I loved your post on Puff pastry, sans recipe, with incredibly beautiful and detailed photos. It actually inspired me to think about making puff pastry again. No wonder the photos were cross posted! Hooray for you. With today’s posting of the recipe, I have more incentive to make my attempt. Thank you for keeping us informed as you go through your education in Pastry! It is terrific.

  6. Charlotte May 27, 2012 at 11:30 pm #

    Well, I, for one, was not offended by the lack of a recipe. I think your culinary school experiences are interesting and worth sharing. And you’re completely right – there are tons of puff pastry recipes out there that people could look up in a snap!

Trackbacks/Pingbacks

  1. Impatience and puff pastry | Kitchen Heals Soul - March 22, 2016

    […] If you’ve been reading for awhile, you might remember the first time I made a galette des rois was a complete and utter disaster (as in the galette literally puked out its filling all over the baking tray and oven). I was therefore very, very nervous on the day I made these puff pastry creations. I may be feeling awkward and impatient right now, but at least I have some proof that I’ve learned something. Update: Since a few of you mentioned that you wanted a puff pastry recipe, here it is! […]

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