Puff pastry is a basic preparation widely used in pastry, both for savory and sweet. Among the best known preparations, there are certainly cannoli, Vol-au-vent and pretzels. Furthermore, it can also be used for savory pies with vegetables and / or meat.
For a Puff Pastry of 925g
Ingredients:For the dough:
- 110g of 00 flour
- 375g of butter
For the pastel:
- 265g of plain flour
- 7g and a half of salt
- 165g of water at room temperature
Method:
For the realization of the dough:
Knead the flour with the butter without overworking it, make a square dough, flatten it and put it in the fridge for about an hour.
For the realization of pastel
Knead all the ingredients for a few minutes, you can use a planetary mixer, then subsequently knead the dough a little more by hand.
Once the dough is smooth and homogeneous, put it in the refrigerator for 30 minutes wrapped in transparent food film.
Once the rest time has elapsed for both processes, puff pastry can be made.
Enlarge the pastel with a rolling pin giving it a rectangular shape, put at its center the stick of butter and flour always made in a rectangular shape.
Close the two side ends of pastel completely covering the dough.
Close the two side ends of pastel completely covering the dough.
Flatten with a rolling pin by tapping on the sheet and once it reaches a thickness of about 1.5cm, fold the sheet in three.
Roll out again the sheet of the same thickness as before and this time formed and folded in four. (You will notice that the ends of the sheet have parts that are not perfectly amalgamated so when you proceed again to the fold to 4 you will have to make sure that the sheet stretches evenly, that's why one folded side will be slightly smaller than the other).
At this point put the dough in the refrigerator covered with transparent food film to rest for at least an hour.
At this point put the dough in the refrigerator covered with transparent food film to rest for at least an hour.
After the rest time, pull it out and repeat the three folds again.
And then of 4.
Once the sheet is obtained, before using it, it must be left to rest in the refrigerator for at least an hour.
You can if you don't use all the dough, freeze it by dividing it according to the weight you need. In this case, I made three equal pieces.
This recipe was taken from Luca Montersino's book.
You can if you don't use all the dough, freeze it by dividing it according to the weight you need. In this case, I made three equal pieces.
This recipe was taken from Luca Montersino's book.