Rough-puff Pastry
This recipe guides you through creating a deliciously flaky and buttery puff pastry dough using just a few simple ingredients. The process involves a delicate balance of mixing, folding, and chilling to achieve those perfect layers that will elevate your pastries to a whole new level. So roll up your sleeves, get ready to knead, and embark on a culinary adventure that will fill your kitchen with the irresistible aroma of freshly baked goodness.
— Constant Cookbook
Ingredients
- 250g strong plain flour
- 1 tsp fine sea salt
- 250g butter , at room temperature, but not soft
- about 150ml cold water
Instructions
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
Yield
Makes 700g
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