Puff Pastry

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Ingrediënten

Ingredients for 2 tarts (10 in (26 cm) diameter)

Ingredients for the starter

  • 4 cups 500 g Flour
  • 3½ tbsp 50 g Butter
  • 1 Egg yolk
  • 1 tsp 5 g Salt
  • 1 tbsp Rum or vinegar
  • ¾ cup 180 ml Water

For the butter brick

  • 4 sticks plus 3 tbsp 500 g Butter
  • ⅔ cup 80 g Flour
  • Flour for the work surface

Instructies

  • Bake Temperature: 375 °F (190 °C)
  • For the starter dough, first knead flour with butter, salt, rum or vinegar, water, and egg yolks to an elastic dough.
  • Roll into a ball, cut in half, and let rest for about 30 minutes.
  • For the butter brick, knead the butter with the flour until smooth and form a brick.
  • Roll out the starter on a floured work surface, lay the butter brick on top, and fold the dough over.
  • From the center, carefully roll out the dough in all directions with a rolling pin without rolling it thinner than ½ inch (10mm).
  • Then come the four turns.
  • First turn: Fold the dough over in thirds (creating 3 layers) and roll out again.
  • Second turn: Fold the dough over in quarters (creating 4 layers), cover the dough, and let it rest for about 30 minutes.
  • Third and fourth turns: Roll out the dough again and repeat the first and second turns.
  • Then the dough will have a total of 144 layers (3x4x3x4).
  • Let the dough rest in the refrigerator.
  • It is best to wait until the next day to work with it further.
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Recipe Category Dessert
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