Easier Than You Think Puff Pastry - Glen And Friends Cooking

By Glen & Friends Cooking · 120 min

Ingredients

Instructions

1. Beurrage: In a stand mixer with a paddle, beat the butter and flour together until smooth.
2. Line an 8-inch cake pan with plastic wrap, spread the butter into the pan and level it. Chill for 45 minutes to 1 hour while you make the détrempe.
3. Détrempe: In a stand mixer with a dough hook, mix all the détrempe ingredients on low speed.
4. Once it comes together, knead on low speed for 3-4 minutes, shape into a square and refrigerate for 30 minutes.
5. Lamination: On a lightly floured surface, roll the détrempe into a square about twice the size of the beurrage. Place the beurrage in the centre at a 45° angle, then fold the corners of the détrempe over it to seal like an envelope.
6. Roll the dough into a rectangle about 20 x 10 inches, flouring as needed. Fold one end two-thirds of the way over, fold the other end in to meet it, then fold in half. Brush off excess flour before folding. Rotate the dough 90 degrees and repeat the rolling and folding.
7. Wrap the dough and chill for at least 2 hours or up to a day.
8. Repeat the roll-and-fold process two more times, chilling as needed.
9. If the dough or butter becomes too warm or the dough resists rolling, refrigerate after each roll and fold.
10. Store in the fridge for up to 4 days, or freeze for up to 3 months and thaw in the fridge before use. The recipe makes about 1.5 kg (3 lb).

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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