Puff pastry

AT A GLANCE

  • Serves 8 people

All you really need to master fabulously flaky pâte feuilletée, or what we like to call puff pastry, is flour, butter and plenty of time and patience. 

  • 500 gm (3 1/3 cups) plain flour
  • 125 gm butter, coarsely chopped
  • 2 250gm blocks of butter, each thinly sliced lengthways into 10 slices
01   Using a food processor, process flour, chopped butter and a pinch of salt until fine crumbs form. Add 250ml iced acidulated water (see note) and process until just coming together. Turn onto a lightly floured surface, knead until smooth, form into a disc, wrap in plastic wrap and refrigerate overnight.
02   Roll out pastry on a floured surface to 25cm x 60cm, with short edge facing you.
03   Arrange half the butter slices in a single layer over middle third of pastry, then fold down top third of pastry.
04   Arrange remaining butter slices over folded pastry, fold up bottom third. Turn anti-clockwise so opening is on the right, then turn over pastry, keeping opening to your right.
05   Roll out pastry to 25cm x 60cm with short side facing you, fold down top third, then fold up bottom third. Turn pastry anti-clockwise, turn over and repeat. Cover with plastic wrap, refrigerate until firm (2-3 hours). Repeat four more times, resting in between.

Note For acidulated water, add juice of half a lemon to 1 cup of water.

Topics:

PASTRY, WINTER, FRENCH, MASTERCLASS, BAKING

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jun 2008

Jun 2008

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