Puff Pastry

Question 1

Method of making puff pastry

Answer 1

1. Pulse flour, salt and cubed cold unsalted butter in a magi mix until it resembles fine breadcrumbs and has turned slightly yellow
2. Transfer to a bowl and scatter the water on top. Quickly distribute with a cutlery knife until large crumbs form
3. Bring together with hands into a smooth cohesive dough with no scabbiness
4. Shape into a rectangle, wrap well with cling and allow to rest in the fridge for 20 minutes
5. Roll détrempe out to double its length. Make a butter block and encase in the détrempe, sealing the edges
6. Roll pastry out to 3 times as long as it is wide, then do a letter fold
7. Repeat one more roll and fold, then chill/rest for 20 minutes minimum
8. Do a third and fourth roll and fold, then chill/rest for 20 minutes minimum
9. Do a final roll and fold, then roll pastry out to 3mm if using immediately

Question 2

Rules to remember when making puff pastry

Answer 2

• All ingredients weighed accurately
• Butter and water for détrempe should be cold
• Butter for butter block should always remain cold but pliable
• Resting times are only a guide; respond to dough and rest as needed
• Texture of détrempe and butter block should be similar when rolling out
• Make sure butter is well sealed in with no trapped air bubbles
• Not too much flour when rolling/folding; brush away excess
• Maintain straight sides and square corners when laminating
• Work efficiently

Question 3

Reasons a puff pastry could fail?

Answer 3

Pastry not risen very much
* Butter became greasy/absorbed into layers (not enough chilling
* Butter too cold, broke through layers
* Oven too low/pastry underbaked/oven doors opened too soon

Pastry is greasy
* Pastry chilled insufficiently prior to baking

Tough pastry
* Too much water added to détrempe
* Détrempe was overworked
* Overworked dough (not enough resting)

Pastry has uneven/scabby appearance
* Détrempe too dry
* Dough wasn’t wrapped properly for storage

Question 4

Oven temperature and shelf for puff pastry?

Answer 4

Preheated to 200 - 220°C, reduced to 190 - 200°C for baking, top third

Question 5

How to tell puff pastry is cooked?

Answer 5

Golden
Well risen
Sides set
No grey patches

Question 6

Uses for puff pastry

Answer 6

Gâteau Píthivier
Millefeuille
Jalousie
Sacristan
Dartois
Base for entremet

Question 7

Why would puff pastry be tough?

Answer 7

Too much water in détrempe
Overworked détrempe
Overworked during lamination (not enough resting)

Question 8

Why would puff pastry be greasy once baked?

Answer 8

Insufficient chilling before baking