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easy homemade puff pastry – Kitchen love

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easy homemade puff pastry

easy homemade puff pastry

Hello everyone,

I always insist on saying that there is nothing better than homemade and homemade puff pastry does not stand out, homemade puff pastry is a very easy recipe to make, a little long to make, of course, homemade Once we have a taste, we understand all the difference between homemade and store-bought.

Many of you have been asking me for a week the recipe for the home made pastry dough easy, but I was overwhelmed with New Year’s Eve dinner for my son and his friends. And here is the recipe for you. easy puff pastry that I have adopted for years, I no longer know in which book I found it or in which site. But you will see that all puff pastry recipes are alike. And with that, all you need is a good homemade frangipane to make the best galette des rois.

The difference will be in the turning, and on that there are several schools, but me it is this method that I do and that I carry out most often. The most important thing in the success of a puff pastry and the butter, the quality of the butter, is not the spreadable butter or the margarine ok! Of course there is a special puff pastry butter, but I can’t find halal puff pastry butter here in England.

The successful puff pastry is a dough where the layers of dough evenly cover the layers of butter, this dough puffs up and becomes crispy as it cooks.

I have for you the recipe for express puff pastry, the latter I often use to make puff pastry appetizers, quick quiches, and even to make a light king cake,

So I come back to puff pastry recipe home and very easy today, I know that many will say: Easy? Puff pastry is not easy!!…. If so, puff pastry is a super easy recipe to make, it’s just that the process of making it is a bit long, because of the resting time of the dough in the fridge between turns.

puff pastry

How to make traditional butter puff pastry?

– first of all we will prepare the dough or the distemper. We will shape the dough into a rectangle and cover it with cling film and place in the refrigerator for 30 minutes.

– Take the 300 grams of cold butter and place it in a freezer bag and roll it out into a square and place it in the fridge. You don’t have to put the butter in a freezer bag, you can spread it between 2 sheets of baking paper.

– Remove the dough and the butter from the fridge, and leave a little on the work surface so that both are at the same temperature, if the butter is too cold, it will break and not be spread evenly in the dough when rolling.

– lightly flour the work surface, roll out each side of the square of dough to form a kind of cross, leaving the center a little thick to place the square of butter on it. Fold the 4 sides over so that the butter is completely covered.

– Start by pressing lightly with the rolling pin, so as not to push the butter from one side to another, then spread in one direction to obtain a rectangle. First fold the bottom two-thirds of the dough and fold the last third over. Make a 90° turn, side of the fold to the right, spread the dough again from top to bottom in a large rectangle. First fold the bottom to two thirds of the dough and fold the last third over, Make a 90° turn and we have done the second turn.

– Wrap the dough in cling film and let it rest for 1 hour in the fridge. (there we did 2 rounds)

– Remove the dough from the refrigerator and always lay the side down, fold to the right and repeat the operation of rolling out into a rectangle, then fold one side over another another 2 times, and refrigerate for 1 hour after wrapping the dough, and there we would have done 2 more rounds (a total of 4 rounds)

– Take the dough out of the refrigerator. Lay it on the fold side to the right, and roll it out into a rectangle that we will fold one side over another. We repeat the operation another time, and like that we will have realized all 5 and 6.

You can freeze the block puff pastry for a very long time, or keep 4 to 5 days in the fridge. Personally with the dough that I will prepare today, I will make a galette des rois, and with what I have left of the thousand leaves for my little family.

If you want to make galettes de rois, I pass you these few recipes:

If not, what is your most favorite prank?

how to make puff pastry

Should puff pastry be cold baked?

Refrigerating your puff pastry before baking is so important. Baking puff pastry at room temperature will make the pastry soft and flat. This makes the delicate layers stick together, making the dough particularly difficult to work with. Cold puff pastry will take longer to melt in the oven, allowing the dough to rise beautifully and form nice, light layers.

Can I make puff pastry the night before?

You can make puff pastry a day or weeks ahead! You can keep the dough in the refrigerator for 3 to 4 days, or even 5, or in the freezer for up to two months as long as you have wrapped it well and it is not in contact with water or air.

How do you keep puff pastry from getting soggy or too soft?

Puff pastry can become soggy and too soft in the middle when baking for many reasons. But sometimes it happens when you use frozen puff pastry, you tend to let it thaw out on the counter for too long. Although some chefs approve of this method, I think it’s best to let your frozen puff pastry thaw in the refrigerator overnight. It takes longer, but it will save you the result of a failed puff pastry.

home made pastry dough

easy homemade puff pastry

cooking love

Preparation time 30 min

type of dish pasta, pastry, basic recipe

Kitchen international cuisine

For the tempera:

  • 400 gr plain flour
  • 200 ml water
  • 50 gr butter ointment
  • 7 gr salt a slightly heaped teaspoon
  • pour the flour, salt and butter cut into pieces in the bowl of the robot

  • Gradually add the water and knead until it forms a ball. Don’t overwork the dough.

  • Make a cross cut to break the elasticity of the dough. cover with cling film and store in the refrigerator.

  • take the butter and place it in a freezer bag, flatten it into a square and place in the fridge

  • take the dough and the butter, place them on a work surface so that they are at the same temperature

  • Flour the work surface, place the dough on it, spread each side from the cross, to form four wings. leaving the middle a little higher.

  • Place the square of butter in the middle, and fold down the 4 sides so that the butter is completely covered.

First round and second round

  • Roll out the square from top to bottom to make a rectangle.

  • First fold the bottom to two thirds of the dough and fold the last third on top

  • Make a 90° turn, side of the fold to the right, spread it from top to bottom in a large rectangle.

  • First fold the bottom two-thirds of the dough and fold the last third over:

  • Do a 90° turn and we have done the second turn.

  • Mark the dough with 2 fingers to remember the number of turns made.

  • Wrap the dough in cling film and let it rest for 1 hour in the fridge.

Third and fourth round

  • Take the dough out of the fridge. Place it, the fold to the right, on a floured work surface and make two new rounds such as those before

  • Mark your dough with 4 hollows.

  • Wrap the dough in cling film and let it rest for 1 hour in the fridge.

Fifth and sixth round

  • Take the dough out of the fridge. Lay it, the fold to the right, on a floured work surface and make two new rounds as explained above.

  • Mark your dough with 6 hollows.

  • Wrap the dough in cling film and let it rest for 30 minutes in the fridge before using your puff pastry.

home made pastry dough

base, hall, king cake, pancake, accompaniement tart , quiche

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