Tough puff pastry

Tough puff pastry

Total time: 3½ hours, plus in a single day chilling time and 3 hours of relaxing time

Servings: Makes a beneficiant 4½ pounds of puff pastry

Show: European-style butter (which has a decrease water say material than most business butter) and pastry flour might just even be learned at most properly-stocked supermarkets as properly as at gourmand markets and cooking stores.

1 1/4 cups (5.3 oz) all-reason flour, plus extra for dusting

5 1/4 cups (21 oz) pastry flour

1 tablespoon plus 2 teaspoons kosher salt

9 oz frigid European-style butter, slice into 1- to 1½-slip cubes, plus 1 pound plus 7 oz frigid European-style butter, slice in 1½-slip cubes, divided

3/4 cup plus 2 tablespoons frigid water, extra if essential

3/4 cup plus 2 tablespoons frigid milk

1. Attach the détrempe: Within the bowl of a stand mixer, mix the all-reason and pastry flours with the salt. The utilization of the run attachment at low velocity, slice within the 9 oz of cubed butter; the butter might now not be utterly blended but can be rather visible as miniature chunks. Add the water and milk, and slowly mix it in unless the dough true comes collectively; this might just even be soft and a miniature sticky, but now not wet. Add extra water if the entire flour has now not been integrated. (You can be ready to also expend a food processor fitted with a steel blade to slice within the butter; turn it out true into a bowl and blend within the liquids by hand.)

2. Flip the dough out onto a flippantly floured flooring and gently knead it about a instances unless it kinds a restful ball. Exercise a knife to construct a tic-tac-toe injurious-hatch within the cease of the dough. Build the dough lend a hand within the mixer, wrap the bowl tightly in plastic wrap and situation aside at room temperature for 30 minutes. The dough might additionally be refrigerated in a single day; elevate to room temperature earlier than continuing.

3. Return the bowl to the stand mixer, add the final 1 pound and 7 oz of butter cubes, and blend with the run attachment over low velocity unless the butter is mixed but now not integrated, much less than a minute; it is doubtless you’ll restful discover distinctive chunks of butter. (The butter might additionally be added by hand, however the butter might comprise to be a miniature of softened: on a floured flooring, knead the butter chunks into the dough true unless mixed but now not integrated.)

4. Take the dough from the mixer onto a flippantly floured work flooring. Mud the dough and rolling pin with flour and pat the dough out to a rectangle. (Take a look at the dough steadily whereas working and the utilization of completely enough flour to retain the dough from sticking to the work flooring or rolling pin). Exercise a rolling pin to press 5 to 6 ridges into the dough. Working from the cease down, roll the pin gently backward and ahead at some stage within the ridges to flatten them a miniature of; this ensures that the butter is flattened out evenly internal the dough. If you happen to’ve reached the closing ridge, the dough might comprise to be extra or much less flat. Roll the dough true into a protracted rectangle measuring approximately 8 inches by 20 inches, pulling on the sides to retain them squared off.

5. Flip the dough: To construct the essential “turn,” fold the dough rectangle into thirds, folding the backside up a Third of the plot, after which folding the cease down over the essential two layers so the cease edge of the dough meets the backside edge. Take a look at to construct certain that the entire edges are lined up. Rotate the dough so the originate flap of pastry (just like the originate facet of a e-book) is for your correct. Roll the dough out to a 10-by-24-slip rectangle, the utilization of the an identical ridge methodology as earlier than, squaring off the sides. Repeat with a 2nd turn. Wrap the dough tightly in plastic wrap and refrigerate for a minimal of 1½ hours to gathered down the dough.

6. Take the dough and situation aside at room temperature unless the dough is malleable, about 30 minutes. Flip the dough twice extra, same as earlier than. Quilt and chill the dough in a single day. The puff pastry dough might just even be refrigerated as a lot as 5 days, or frozen for as a lot as several months, earlier than continuing with the closing turn. (If freezing the dough, situation it within the refrigerator in a single day to defrost.)

7. Take the dough from the refrigerator and situation aside unless malleable, about 30 minutes. Roll out and turn the dough once extra, for a entire of 5 turns.

8. Roll the dough out to a thickness of one-fourth slip. Build the dough on parchment-lined baking sheets (slice the dough if essential to suit), duvet and refrigerate for a minimal of 1 hour to give the dough time to gathered down; in any other case, this might receive properly and shrink because it is miles baked.

Every of 20 (3.6-ounce) servings: 458 calories; 4 grams protein; 29 grams carbohydrates; 4 grams fiber; 38 grams bulky; 24 grams saturated bulky; 99 mg ldl cholesterol; 1 gram sugar; 290 mg sodium.