Flaky Pastry

Question 1

Basic method to make flaky pastry

Answer 1

Rub the butter into the flour
Add 110ml cold water and distribute with a cutlery knife
Bring together and work gently into a cohesive dough, wrap well in cling and chill
Roll butter out between 2 sheets of parchment and split into thirds
Roll out detrempe to 3 times as long as it is wide
Spread the butter in knobs on the detrempe, then do a letter fold
Turn the dough 90 degrees, roll out again and do another fold. Chill in fridge until firm
Do two more folds with butter, then chill the pastry
Do one more fold without butter, then roll pastry out to use

Question 2

Basic quantities for flaky pastry

Answer 2

250g flour, 170g butter, 110ml water

Question 3

Why rest pastry between rolls and folds for flaky pastry?

Answer 3

To relax gluten and chill the butter

Question 4

What are laminated doughs?

Answer 4

Doughs with alternating layers of butter and dough

Question 5

Why are square corners important for laminated pastry?

Answer 5

To maintain even layers for even rise

Question 6

How to tell flaky pastry is cooked?

Answer 6

Well risen, golden colour throughout, sides firm and not give easily

Question 7

What temperature and oven shelf to bake flaky pastry?

Answer 7

200C, top third rack

Question 8

What is flaky pastry used for?

Answer 8

Sausage rolls, open tarts