Defrost thoroughly before use. Lower the oven temperature to 375°F and continue baking until dry, crisp, and deep golden-brown. On the larger side of a grater, grate the frozen butter directly into the flour mix. Step 2: Working the Fat into the Dough. Find a store to see pricing. She is the author of True Brews and Brew Better Beer. Customize Your Puff. You want it to be pliable enough to be rolled like a dough, not so soft that it could be spread. Chill for 30 minutes: Mark 4 divots in the edge of the dough to remind yourself that you've done 4 turns. Sprinkle 1 tablespoon of water into the trough. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Refrigerate for at least 30 minutes. Peel away second piece of wrap. Sprinkle the butter with a few teaspoons of flour during this process — some of the liquid in the butter will bead up on the surface as you pound and the flour helps absorb this. Chilled All Butter Puff Pastry Sheet Jus-Rol’s luxurious ready rolled All Butter Puff Pastry Sheet has a superior flavour and texture and melt-in-the-mouth buttery taste. Regular Puff Pastry is made by wrapping a block of butter … The kind of rolling pins with handles and a freely spinning roller are both too heavy and too awkward for this step. Perfect to enjoy alone; ideal as a gift. Add remaining butter and pulse once or twice to distribute. If this is happening a lot, that’s a sign that the butter is warming up too much and you should refrigerate more frequently. The dough should feel much more smooth and pliable at this point. Making puff is a pretty low-tech process — no fancy gadgets or even a stand mixer required. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Keep it stashed in the freezer to pull off easy pies, tarts, vol-au-vent, pastries, galettes and palmiers – they’re all on the table now. All butter puff pastry Storage: For Use By, see front of pack. If the dough feels very soft and warm at this point, chill for another 30 minutes before baking. However, there are two tools you really need and that are tricky to replace: a pastry scraper and a French rolling pin. Repeat, adding water just one tablespoon at a time, until the dough forms shaggy clumps and holds together when pressed. Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Put the butter in between two pieces … Make the lean dough: Mix the flour with the salt, then turn out onto your work surface in a pile. Keep refrigerated 0°C to +5°C. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Chill for 1 hour or overnight: Wrap in plastic and chill for a final 60 minutes, or overnight. The butter melts into the dough, turning it golden and crispy. Wrap the butter in the dough: Place the square of butter on top of the dough at a 90-degree angle to the dough. Roll and cut the dough: When ready to bake, begin the oven preheating to 425°F. Keep your fingers loose and use a scooping motion. © 2021 Discovery or its subsidiaries and affiliates. To make sure the butter stays cool, refrigerate the dough for 30 minutes every two turns — or between every turn if your kitchen is very warm. Do two more turns: Repeat rolling out and folding the dough two more times. The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn’t melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces. The ingredients required for quick puff pastry are few! Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Ever had a palmier? All Butter Puff Pastry “All butter” simply means that the pastry is made with 100% butter and not any kind of margarine. Chill the butter block: Once the butter is pliable, shape it into a 4-inch x 4-inch square, wrap in plastic, and chill 10 minutes (no longer). Weight: 375g Contains one ready rolled sheet: 27cm x 36cm. Chill the dough: Press the dough into a square and wrap in plastic. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm. Fold the corners of the dough over the butter so they meet in the middle. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. A pastry scraper also acts as an extension of your hands and fingers, helping you manipulate the dough without warming it up too much with your hands. Fold the top third over the bottom third, and the bottom over the top third, like a letter. Continue sprinkling and fluffing until the flour clumps together in large pieces and holds together when pressed. This seemingly magic act is accomplished by pounding the butter with a French rolling pin — you’ll need the kind that looks like a long shaft (not the kind with handles and a free-spinning roller). All rights reserved. Like this brussel sprouts tart. Making puff is a pretty low-tech process — no fancy gadgets or even a stand mixer required. If you plan to freeze the dough, it's best to do so after just 4 turns; thaw overnight in the fridge and then complete the final 2 turns before rolling out the dough and baking. My homemade pastry is “all butter”. Flour, Butter, Salt, & Water! Vegan Puff Pastry is Pretty Good & Easy! Fry in 1 1/2 … Roll it out again into a rectangle 12 inches by 6 inches. The process of making the dough for this pastry may feel a little awkward and unfamiliar to you at first: form a trough down the middle of a pile of dough, add a tablespoon of water, then fluff with your fingers. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses. The most impressive appetizer to “casually” pull out … Roll it out to a rectangle roughly 12 inches long by 6 inches wide. Most of the labor of making puff pastry is in that process of rolling out the dough, folding it up, and rolling it out again. If you’ve ever made pie dough this step is very similar. Preheat oven to 400°F. Wrap in plastic and chill for 30 minutes. No need for a rolling pin as this sheet is ready to use and even comes complete with baking paper so you can pop it straight into the oven. Chill for 30 minutes. 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