Puff Pastry Series EP1 , How To Make Puff Pastry, Professional Patisserie Method,Classic Puff Pastry
Channel: Chef Ben_G
Date: 2020-08-30

Welcome back to my channel and the first in a series on puff pastry where we will be starting today by making the puff pastry itself.

This puff pastry recipe is very robust and versatile and is suitable for most puff pastry applications and will be the recipe I will be using for all of the dishes in this series.

The recipe makes about 1KG of puff pastry which will be enough to make several dishes.

Begin by mixing the vinegar and water and placing in the fridge and then take 50g of the butter and dice into small cubes and set aside the remaining 450g to come to room temperature.

Rub the cubed butter, four and salt together until it resembles breadcrumbs, you can use a food processor for this stage but I prefer to make it by hand.

Next, add about two thirds of the water to the mixture and start to combine into a smooth but not sticky dough, you may not need to use all of the water and be careful not to overwork the dough. Once the dough is almost fully combined turn out onto the worktop and knead until fully combined and then cling film and refrigerate for 20 minutes.

Next take a sheet of baking paper, fold it in half, lightly dust with flour and place the butter in-between the layers of paper and roll into a single sheet of butter, measuring approximately 25x40CM and then return to the fridge to chill slightly.

Then take the dough from the fridge, lightly dust the worktop with flour and roll the pastry out into a rectangle slightly larger than the butter, you can tease into shape if you need to, and then place the sheet of butter over the top and fold one third over and then fold the remaining third over the top before refrigerating for 25 minutes. As you can see, if like me you have a slight overlay that doesn’t contain any butter trim the excess off.

Next, take the pastry from the fridge and roll out again into a rectangle, you may need to gently tease the pastry with your rolling pin to get it started due to the butter chilling. Fold twice and then roll out and fold again. Chill for a further 25 minutes.

Repeat the rolling and folding process two more times and then place in the fridge until required for use.

Music credit: Bensound.com

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