Face your pastry fears and make homemade puff pastry with this easy step-by-step tutorial.
That's right! Puff pastry! After years of wanting to make puff pastry from scratch, today, I finally made it! This post is technical but with a lot of pictures.
So, what is puff pastry Eve?
Puff pastry or "pâte feuilletée" as it is known in french is a pastry make of flour, water and butter. In classic pâte feuilletée, the ratio of flour to butter is 1:1. If less butter was used, the pastry would not achieve the beautiful layers.
Feuilletée, in french, means leaves or sheets and as you can probably work out, puff pastry is made out of sheets of butter and flour. Pâte, in french, means pastry. The literal meaning of puff pastry is "pastry of leaves". There is a french dessert called a "millefeuille" which translates as "pastry of a thousand leaves". This just gives you the sense of how many layer you need to build up and make to create authentic homemade puff pastry at home.
I know this recipe uses a lot of butter but, trust me, this pastry is better for you than the shop-bought pastry which is full of preservatives, colours and flavourings.
This recipe does also take a lot of time and love but I promise you that you will enjoy making this recipe as much as eating it!
I would set aside a lazy afternoon or quite morning to make this puff pastry.
Weigh the flour and softened butter into a bowl. Rub together with your finger to a breadcrumb consistency.
Add just enough of the ice cold water to the flour and butter to make a dough; add about 100ml to start of with and slowly add more water, mixing with you hand constantly. Turn out onto a cold surface, granite or marble is ideal, and knead for 30 seconds to a minute just to pull the dough together. This part of the pastry is known as the "detrempe".
Wrap the detrempe in some cling film and chill while you prepare the butter.
To prepare the butter block or "beurrage", place the 150g block of cold butter in between two sheets of greaseproof paper and, using a rolling pin, hit and roll the butter into a sheet of butter, about 5mm thick.
Remove the cold detrempe out of the fridge and roll out on a floured work-surface to a rectangle three times bigger than the butter sheet.
Place the beurrage on top the of bottom 1/3 of the detrempe. Fold the beurrage topped detrempe over the middle 1/3 of the detrempe. Fold the top 1/3 of the detrempe on top of the now folded middle 1/3 of the detrempe. Once folded, wrap in clingfilm chill in the freezer for 20 minutes.
Remove the pastry from the freezer. Using a pastry brush, brush away any excess flour visible on the pastry and roll into a long rectangle. Fold the top 1/3 over the middle 1/3 and then the bottom 1/3 over the folded middle 1/3. Wrap in clingfilm and chill for 20 minutes in the freezer.
Repeat step 6 five times, chilling after each roll and fold.
Homemade Puff Pastry
Posted by Eve
Makes about 500g
- 200g plain flour
- 50g salted butter, softened
- 150g salted butter, fridge cold
- 100ml - 150ml water, ice cold
- Put the flour and softened butter into a bowl and rub together until the consistency of fine breadcrumbs. Slowly add the water, just enough until a soft but not sticky dough has formed. Tip onto a clean work-surface and knead for 30 seconds. Wrap in cling film and chill while you make the butter block.
- Put the fridge cold butter in between two sheets of greaseproof paper and flatten using a rolling pin. Roll the butter into a rectangle to a thickness of 5mm. Remove the dough from the fridge.
- Flour the work-surface and roll out the dough into a rectangle triple the size of the butter.
- Place the butter sheet on top the of bottom 1/3 of the dough. Fold the butter topped dough over the middle 1/3 of the dough. Fold the top 1/3 of the dough on top of the now folded middle 1/3 of the dough. Once folded, wrap in clingfilm chill in the freezer for 20 minutes.
- Once chilled, roll the dough out again into a long rectangle. Using a pastry brush, brush away any excess flour visible on the pastry. Fold the top 1/3 over the middle 1/3 and the bottom 1/3 over the now folded top 1/3. Freeze the pastry for 20 minutes.
- Repeat step 5 five times, chilling after each roll and fold to create the buttery layers.
- The pastry is now ready to use.
Puff pastry, once made and with all of the folding completed make can be stored, wrapping in clingfilm, in the fridge for up to 1 week. Leave at room temperature for 10 minutes before rolling out.