Flaky Puff Pastry
Ingredients
1 kg of cake flour ...
1teaspoon of salt
1 teaspoon of cream of tarter
1 egg yolk
500ml very cold water
A few tablespoons of cornflour
750 grams of butter at room temperature ( not soft butter )
A bit of extra flour to use on your surface for rolling out dough .
Ingredients
1 kg of cake flour ...
1teaspoon of salt
1 teaspoon of cream of tarter
1 egg yolk
500ml very cold water
A few tablespoons of cornflour
750 grams of butter at room temperature ( not soft butter )
A bit of extra flour to use on your surface for rolling out dough .
Method
Add all your flour in a big bowl , add the salt and cream of tarter , next rub into flour 250 grams of butter until it resembles crumbs . Next whisk the egg yolk into the cold water and add it to the butter- flour mix , take your hands and mix until a dough is formed . Place dough on a floured surface and work the dough for a minute , you will see a nice elastic ball forming . Place the dough in a bowl and cover - place in fridge to rest for half an hour .
Next take the 500 grams of almost soft butter and cut into 3 equal sizes . Take out the rested dough and roll out on a floured surface a rectangular shape , about 70 cm horizontal and 30-40 cm vertical . Next take 1 piece of the butter and spread evenly over the dough , dust lightly with a little cornflour . Fold both sides over like a open book shape , take the opposite sides and do another book fold , and then repeat another book fold from the opposite side . Cover with clingwrap and place in fridge to sit for 1hour . Repeat this process twice again using the remaining 2 pieces of butter ( remember each piece of butter , means 3 steps of spreading of butter and doing the folding and putting into fridge every time after folding the pastry .
And that's how you make flaky puff pastry.
Tip - try not to use the same day and allow the butter to settle in - leave in freezer or fridge overnight .
Add all your flour in a big bowl , add the salt and cream of tarter , next rub into flour 250 grams of butter until it resembles crumbs . Next whisk the egg yolk into the cold water and add it to the butter- flour mix , take your hands and mix until a dough is formed . Place dough on a floured surface and work the dough for a minute , you will see a nice elastic ball forming . Place the dough in a bowl and cover - place in fridge to rest for half an hour .
Next take the 500 grams of almost soft butter and cut into 3 equal sizes . Take out the rested dough and roll out on a floured surface a rectangular shape , about 70 cm horizontal and 30-40 cm vertical . Next take 1 piece of the butter and spread evenly over the dough , dust lightly with a little cornflour . Fold both sides over like a open book shape , take the opposite sides and do another book fold , and then repeat another book fold from the opposite side . Cover with clingwrap and place in fridge to sit for 1hour . Repeat this process twice again using the remaining 2 pieces of butter ( remember each piece of butter , means 3 steps of spreading of butter and doing the folding and putting into fridge every time after folding the pastry .
And that's how you make flaky puff pastry.
Tip - try not to use the same day and allow the butter to settle in - leave in freezer or fridge overnight .
