Blitz Puff Pastry – Bruno Albouze

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Cut the cold butter into 2.5 cm cubes and keep it refrigerated.
2. In a stand mixer with the paddle, mix the flour, powdered sugar and salt for a few seconds. Add the cold butter and mix for 30 seconds to a coarse mixture with most butter chunks still intact.
3. Add the cold water and mix just until the dough comes together, still showing visible butter pieces.
4. Shape the dough into a 20 x 13 cm slab, wrap it and chill for 1 hour.
5. Roll the dough into a long rectangle, rotate it 90 degrees and brush off excess flour, fold one third over the centre, then fold the remaining third over like a letter. Repeat 3 more times (4 single turns in total), wrapping and chilling for about 30 minutes after the fourth turn.
6. Perform the fifth and last single turn, then wrap and chill the pastry for 30 more minutes.
7. Roll the pastry to 35 x 28 cm and divide into 4 portions, keeping them refrigerated until ready to use.
8. To store, either freeze the pastry after vacuum sealing, or roll portions into 3 mm sheets, separate with parchment, wrap and refrigerate up to 4 days or freeze up to 6 months; thaw sheets in the fridge overnight before use.
9. Preheat the fan oven to 180 °C. When the dough starts to puff after 10 minutes, cover it with parchment and a cooling rack, then bake for 25 more minutes.
10. Let cool, then cut to the desired sizes.

Summarized from Bruno Albouze's video. Watch it for the details.