Hello Bakers,
On today’s show I demoed how to make a quick puff pastry. Here is the link: Saturday's Show
Quick puff pastry also known as Blitz puff pastry is perfect when you need sheets of dough. The drawback is that it doesn’t have the lift of regular puff pastry but works great for turnovers, tarts. cheese straws and galettes. And it is quick.
For demo I used the mixer but a food processor can be used - just make sure everything (including the flour) is very cold as the motor warms up the ingredients in the work bowl.
This week it’s all about making the dough and freezing it. Next Saturday I will be using the dough to make a delicious savory pastry. The shopping list will be posted on Wednesday in my IG post @bakingwcolette if you would like to bake along.
Equipment:
Stand mixer fitted with the paddle attachment, scale, bowl scraper, rulers, rolling pin
Ingredients:
227g all unbleached purpose flour if using King Arthur Flour (it has enough protein) if not using KA then use half all purpose and half bread flour.
227g unsalted butter - cubed and chilled - 3/4” chunks work well
113g cold water
5g salt (3/4 teaspoon)
Combine the flour and salt in the mixer bowl and mix on low speed for 30 seconds to combine.
Stop the mixer and scatter the butter over the flour. Turn the mixer on low speed and let the paddle break up the butter into the flour until it is the size of chickpeas or cornflakes.
Add the water and mix on low until the dough comes together.
Dump the dough out onto a lightly floured work surface. Using a rolling pin gently tap the dough into a rough rectangle approximately 6” x 14”.
Next we’ll complete the first fold or turn - this dough gets 4 “turns” in total.
Here is the sequence.
a.) fold the dough in half to gently mark the halfway point
b.) open the dough and then fold the bottom edge to just below the center mark. Make sure all the edges line up, and then fold the top edge to just above the center. You want a little space in between the two edges so that it folds neatly.
c.) repeat steps a & b
d.) slide the dough in a ziploc bag and freeze for 10 minutes. Set a timer.
e.) Remove the dough from the freezer and complete 2 more folds.
f.) if using the dough the same day or next day - chill in the refrigerator until ready to use. The dough can be frozen for up to one month - and if freezing you can roll it out to a 1/2” rectangle or square - wrap well and freeze.
*rolling the dough a little thinner before long term freezing helps it thaw more quickly. Frozen quick puff should be thawed in the refrigerator.That’s it Bakers - make your dough and freeze it. Stay tuned.
