Blitz Puff Pastry #shorts #youtubeshorts #chef #pastry

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Cut the cold butter into 2.5 cm (1 inch) cubes and keep them refrigerated.
2. In a stand mixer with the paddle attachment, mix the flour, powdered sugar and salt for a few seconds.
3. Add the cold butter and mix for 30 seconds, until coarse; leave most butter chunks intact.
4. Add the cold water and mix just until the dough comes together, still with visible butter chunks.
5. Shape the dough into a 20 x 13 cm (8 x 5 inch) slab, wrap it in plastic and chill for 1 hour.
6. Roll the dough into a long rectangle, then rotate it 90 degrees and brush off excess flour.
7. Fold one third of the dough over the centre, then fold the remaining third over it, like a letter.
8. Repeat the roll and fold 3 more times, wrap and rest in the fridge for about 30 minutes, then do one final single turn.
9. Wrap the laminated dough and chill for 30 more minutes, then roll into a 35 x 28 cm (14 x 10 inch) rectangle and divide into 4 portions, keeping them refrigerated until rolling out.
10. Preheat the fan oven to 180°C (350°F). After 10 minutes of baking, when the dough starts to puff, top it with parchment and a cooling rack, then bake for 25 more minutes. Let cool before cutting.

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