Puff Pastry
Ingredients
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
Instructions
- 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.
