A great classic: puff pastry
Hello friends of Erre4M and welcome back to our blog! Today we're going to see how to make puff pastry, one of the best bases in our kitchen, especially since it lends itself to both sweet and savoury dishes.
This recipe requires a lot of attention and manual dexterity, so you need to follow the instructions carefully.
Let's start with the ingredients:
-250g W280 strong flour with 11g/12g protein
-125g cold water
-7g of salt
Preparation begins by wrapping the butter loaf in baking paper, then gently tapping it until it is flattened into the shape of a 15X15cm square. For best results, the advice is to turn the loaf several times while we are beating it and once finished let it rest in the fridge.
Moving on to the other ingredients, using a planetary mixer with a leaf organ, we pour all the ingredients into the bowl and knead briefly. At the end of this phase, we cover the dough with plastic wrap and let it rest for 15 minutes in the freezer and then another 15 minutes in the refrigerator.
After these 30 minutes have passed, we make sure that the dough is relaxed and above all well chilled.
We roll out the dough with a rolling pin enough to put our flattened piece of butter in the middle and cover it completely. We tap again to lightly roll out our piece of puff pastry, always remembering to turn it over several times, until it is 1cm thick. A little trick to see if you are doing it right is to fold the piece 3 times over on itself, and if the piece has the initial size of the butter loaf, it means that you have done everything correctly.
Wrap the piece in baking paper and chill for 30 minutes in the fridge.
After 30 minutes, you will have the puff pastry at your disposal to create classic dishes or dare new challenges.
That's all for this post but we will be back soon with more recipes, see you next time!