Puff Pastry

Question 1

What is the recipe for puff pastry (pâte feuilletèe)?

Answer 1

Détrempe:-
- 500g plain flour (T55)
- 75g butter, melted
- 250ml water
- 10g salt

Tourage (the process of rolling during lamination in the production of puff pastry) :-
- 300g butter

Question 2

Pate feuilletee (puff pastry) method?

Answer 2

1. Melt 75 g butter in small saucepan.
2. Sieve flour and salt
3. Create well in centre and add water & melted butter & combine using dough scrapper.
4. Combine on surface and knead dough until well combined.
5. Flatten dough to rectangle shape and wrap in clingfilm, flatten the dough (chills quicker) place on silver tray and store in fridge for approx. 20 mins.
6. Fold baking into an envelope shape, A4 size.
7. Place the butter inside A4 envelope and flatten the butter and roll to shape.
8. Once rolled place the butter in fridge for 5 minutes.
9. Remove dough from fridge & roll to rectangle shape, need to be rolled out to the same size as butter but ½ size bigger.

Every time you roll dough a single turn put dough back in clingfilm and put it back in the fridge.

Five single turns are necessary

Question 3

What is the temperature & baking time for pate feuilletée (puff pastry)?

Answer 3

180°C for 20-25 mins

Question 4

Puff pastry uses?

Answer 4

• turnovers
• Mille-feuille
• puff pastry tarts