Capt. Lookatmy Broadside
Joined: Jul 18, 2005
Posted at 12:54 pm on Jan 16, 2010
Her explanation is REALLY long. I'm going to try to condense it for obvious reasons but if something isn't clear let me know.
2 1/2 c flour
1 1/4 c cake flour
1 T salt
1 1/4 c ice water
4 sticks very cold butter
Use a food processor, if you have one. Put the flour, cake flour and salt in the bowl and pulse a few times. Add the water and pulse till dough holds together. Remove and form into a ball. Slash the top in a tic-tac-toe pattern, wrap in damp towel and refrigerate about 5 minutes.
Place the butter between two sheets of plastic wrap or in a plastic bag and beat with a rolling pin till it flattens to a square about one inch thick. If butter becomes soft or oily, chill it before continuing.
Flatten dough, on a floured surface, to a 12" square. Place the butter on the center and wrap it up, overlapping dough slightly so butter is covered. You should have a square about 8" now.
THE DOUGH MUST BE COLD AT ALL TIMES. IF IT WARMS TO THE POINT WHERE THE BUTTER IS OOZING OUT OF THE PASTRY, OR IF THE ROOM IS WARM, COVER IT WITH PLASTIC WRAP AND REFRIGERATE 30 MINUTES BEFORE CONTINUING.
Roll the dough into a rectangle that is about 24 inches long (work carefully - you don't want the butter to get squeezed out). Fold the top down and the bottom up (as if you were folding a letter) and turn the whole thing 90 degrees, so the folded sides are now to your right and left. This is called a turn. Roll to 24 inches again, and fold again. You have now done two turns.
Now put it in a plastic bag or cover with plastic and put in fridge for at least 30 minutes (longer is okay). Remove and do two more turns. Chill again, and do two more. You want to do six turns in all. Chill at least an hour before using for your recipe; the dough can be chilled for longer periods if not needed for a few days, or frozen too. Thaw in refrigerator if you freeze it.
This makes about 2 1/2 pounds puff pastry.
Verbing weirds language.