Basic Recipe for Puff Paste
|Either bread or pastry flour
may be used in the preparation of puff paste, but if pastry flour is used
a 1 tablespoon or two more will be required.
The amount of cold water
needed varies with the absorbing power of the flour. However, only enough
should be used to make it possible to knead the mass of dough that forms
so that it may become elastic. Kneading develops the gluten in the flour
and helps to hold in the fat thus making the paste easier to handle.
2 cups flour
1 cup butter
Have the the cold butter,
measured and ready; set aside.
- Put all of the flour into a mixing
bowl, except 2 tablespoons (which must
be retained for flouring the board). Make the pastry on the same way as plain pastry, and chop a tablespoonful or two of the butter into it. Add cold water until a mass,
that may be removed to a baking board, is formed.
- With the butter ready, break off a tablespoon or
two and mix it with all of the flour except 2 tablespoons, which must
be retained for flouring the board, in the same way as for plain pastry.
Then add the water, and, when a mass is formed, remove it to a well-floured
board and knead it. When the mixture has become somewhat elastic, cover
it with a towel, and allow it to remain covered for 3 to 5 minutes.
- Then roll it into an oblong
piece, and place the butter on one end of it. Bring the opposite end down
over the butter and press the edges together with the tips of the fingers.
Then, with the rolling pin, make several dents in the dough mixture and
the butter and begin to roll, being careful to roll in one direction and
not to allow the butter to come through the paste. If it should come through,
it will have to be refrigerated until it becomes perfectly cold and hard
again before the making can go on. In case cooling is done
once, it will have to be done each time the paste is rolled.
- Continue to roll until a
rectangular piece is formed, always being careful to move the rolling pin
in the same direction and never to roll backwards and forwards.
- With a
long, narrow piece of dough formed, fold about one-third under and one-third
over, turn the open end toward you, and roll lightly and carefully in one
direction until another long, narrow piece of dough is formed. Fold this
in the same way, turn it half way around, and roll again. Continue in this
manner until the piece has been rolled about six times and, during the
entire process, try, if possible, to keep the butter from coming through. This can be accomplished only with light,
As soon as the rolling has
been completed in the manner described, cut the puff paste into the desired
shapes and place them in refrigerator or on the ice for about 1/2 hour or until they are thoroughly
chilled. They are then ready to be baked. If time is too limited to keep
the paste on ice for 1/2 hour, chill it as long as possible before baking.