Pâte Feuilletée/Puff Pastry
Recipe type: Pastry
Serves: 12 3-inch pattty shells
Makes 12 3-inch patty shells or a large vol-au-vent.
- 4½ cups (500 gr.) flour, unbleached, kept in freezer before using
- 1 tsp. salt
- 1 cup or more iced water
- 2 cups (450 gr.) sweet butter
- La détrempe: Sift the flour on an iced surface, marble preferably.
- Make a well and in the center, put the salt, 1 cup of iced water and 3 tablespoons of the butter, adding more water if necessary, depending on the quality of the flour.
- With the fingertips work the center part, incorporating the flour slowly.
- Do not knead.
- Shape the détrempe into a ball, neither too soft nor too hard, wrap it in wax or sulfurize paper and chill in the refrigerator for 20 minutes.
- The Butter: Flour the butter, put it between 2 sheets of wax paper and beat it with a rolling pin until pliable but still firm.
- It should have about the same consistency as the détrempe.
- Shape it into a 6-inch square.
- The Turns: The purpose of the turns is to blend the détrempe and the butter by successive layers.
- At the end of the 6 turns, there should be 729 layers.
- Spread the détrempe on a cold surface.
- Keep the surface cold by putting a large flat pan full of ice between the turns.
- Keep the rolling pin in the freezer.
- With a rolling pin roll the détrempe into a 15 inch circle.
- The surface should be as lightly floured as possible.
- Set the square of the butter in the center of the détrempe and fold the détrempe over the butter like an envelope.
- Flatten with the rolling pin to bring the seams together.
- Roll this envelope into a rectangle about 8 by 24 inches.
- Fold this rectangle into three, smoothing corners to make a perfect rectangle.
- Turn the dough around to bring the open seams toward you.
- This is called a "turn".
- Roll the dough again in a rectangle the same size and make another turn.
- With your fingers mark 2 dots to remind you that 2 turns have been done.
- Wrap and chill for 20 minutes.
- Repeat the rolling and folding 2 more turns, mark 4 dots and chill 20 minutes again.
- Can be refrigerated for 24 hours at this point or frozen for a few months.
- The last 2 turns are done before using the dough.
- If using the same day, give it 2 more turns or a total of 6 turns.