👩🍳 Instructions
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1
Prepare the Détrempe: In a large bowl, whisk together 2 cups flour and salt. Gradually add ice water, mixing until a shaggy dough forms. Do not overmix. Gather into a disc, wrap tightly in plastic, and refrigerate for 30 minutes to 2 hours.
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2
Prepare the Beurre Manié: Cut cold butter into ½-inch cubes. In a medium bowl, combine butter with ¼ cup flour. Mix until thoroughly combined and pliable. Form into an 8x8 inch square between parchment paper. Refrigerate for 20-30 minutes.
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3
Enclose the Butter: On a lightly floured surface, roll out the chilled détrempe into a 12x12 inch square. Place the butter block diagonally in the center. Fold each corner of the dough over the butter, pinching seams firmly to seal completely.
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4
First Turn: Lightly flour work surface and dough. Roll the dough package into an 18-20 inch long, 8-10 inch wide rectangle. Fold the dough into thirds, like a business letter. Brush off excess flour. Rotate 90 degrees, wrap tightly, and refrigerate for 30 minutes.
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5
Repeat Turns: Repeat step 4 five more times, for a total of six single turns. After each turn, ensure the dough is rolled evenly, folded neatly, excess flour is brushed off, and it's chilled for 30 minutes before the next turn. Keep track of your turns! After the sixth turn, the puff pastry is ready to use or store.
💡 Notes
Always use cold ingredients and work in a cool kitchen. If the butter starts to leak or dough becomes too soft, stop and chill immediately. The quality of your butter significantly impacts the final flakiness and flavor. This recipe makes approximately 1.5 lbs of puff pastry dough.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
5g
Total Fat
28g
Saturated Fat
18g
Carbs
20g
Fiber
1g
Sugar
0g
Sodium
250mg
Cholesterol
70mg
