Making Puff Pastry Dough (Base Recipe)
This recipe makes enough dough for all five desserts.
Ingredients:
- For the Détrempe (Base Dough):
- 250g (2 cups) all-purpose flour, plus more for dusting
- 5g (1 teaspoon) salt
- 125ml (½ cup) ice water
- 175g (¾ cup or 1½ sticks) cold unsalted butter, cut into small cubes
- For the Beurrage (Butter Block):
- 250g (2 cups or 2 sticks) cold unsalted butter, how cold read below:
BUTTER TEMPERATURE IS IMPORTANT FOR PERFECT LAMINATION.
For successful lamination, the butter should be slightly pliable but still quite cold.
Here’s a more specific guide:
- Ideal Temperature: Aim for an internal butter temperature of around 52-61°F (11-16°C).
- Consistency: It should be malleable enough to be shaped and rolled, but not so soft that it melts or easily smears.
- Testing: Gently press your finger into the butter. It should indent slightly but not easily.
Why is this temperature crucial?
Too warm: The butter will melt too quickly, leading to uneven layers and a dense, less flaky pastry.
Too cold: The butter will be difficult to work with, crack, and may not incorporate smoothly into the dough.
Tips for achieving the right temperature:
- Soften slightly: Leave the butter out of the refrigerator for 10-15 minutes before using.
- Shape and chill: Once shaped, chill the butter for 20-30 minutes before laminating.
By maintaining the correct butter temperature, you’ll ensure beautiful, flaky layers in your pastries! For better buter results use a dough sheeter to sheet evenly.
Instructions:
- Make the Détrempe: In a large bowl, whisk together the flour and salt. Gradually add the ice water, mixing with your hands or a wooden spoon until a shaggy dough forms. Don’t overmix. Wrap the dough in plastic wrap and flatten it. Refrigerate for at least 30 minutes.
- Prepare the Beurrage: Place the cold butter between two sheets of parchment paper or in nylon shaped bag. Roll out the butter and shape the butter into a flat rectangle, about 15×20 cm (6×8 inches) using a dough sheeter. Ensure the butter remains cold. Refrigerate while you prepare the dough.
- Laminate the Dough (using a dough sheeter):
- Remove the détrempe from the refrigerator. On a lightly floured surface, roll it out into a rectangle about twice the size of the butter block.
- Place the cold butter block in the center of the dough rectangle. Fold the sides of the dough over the butter, like closing an envelope, ensuring the butter is completely enclosed. Pinch the edges to seal.
- Lightly flour the work surface and the dough. Pass the dough through the dough sheeter on the widest setting. Fold the dough into thirds (like folding a letter). This is one “turn.” Refrigerate for at least 30 minutes, wrapped in plastic wrap.
- Repeat the rolling and folding process (passing through the sheeter and folding into thirds) 5 more times, for a total of 6 turns. Remember to refrigerate for at least 30 minutes after every two turns. The dough should always be cold.
- After the final turn and chilling, your puff pastry is ready to use.
Dessert Recipes:
1. Classic Palmiers:
- Ingredients: Puff pastry dough, granulated sugar, optional: cinnamon.
- Instructions: Roll out puff pastry to a rectangle about 3mm thick. Sprinkle generously with sugar (and cinnamon if using). Starting from opposite long edges, roll the dough inwards to meet in the middle, forming a double scroll. Cut the scroll into slices about 1cm thick. Place the slices flat on a baking sheet lined with parchment paper. Bake at 200°C (400°F) for 15-20 minutes, or until golden brown and caramelized.
2. Apple Turnovers:
- Ingredients: Puff pastry dough, apples (peeled, cored, and diced), sugar, cinnamon, lemon juice, butter.
- Instructions: Roll out puff pastry and cut into squares. Mix diced apples with sugar, cinnamon, and lemon juice. Place a spoonful of apple filling in the center of each square. Dot with a small piece of butter. Fold the squares diagonally to form triangles, sealing the edges. Bake at 200°C (400°F) for 20-25 minutes, or until golden brown.
3. Cheese Straws:
- Ingredients: Puff pastry dough, grated cheese (cheddar, parmesan, or a mix), optional: spices (paprika, cayenne pepper).
- Instructions: Roll out puff pastry. Sprinkle generously with grated cheese and any spices. Lightly press the cheese into the dough. Cut the dough into thin strips. Twist each strip and place on a baking sheet. Bake at 200°C (400°F) for 15-20 minutes, or until golden brown and crispy.
4. Cream Horns:
- Ingredients: Puff pastry dough, whipped cream, optional: jam or fruit filling.
- Instructions: Cut puff pastry into strips. Wrap each strip around a cone-shaped mold, overlapping the edges. Bake at 200°C (400°F) for 15-20 minutes, or until golden brown. Let cool completely before removing the molds. Fill the horns with whipped cream (and jam or fruit if desired).
5. Napoleon (Mille-Feuille):
- Ingredients: Puff pastry dough, pastry cream, optional: fruit or chocolate ganache.
- Instructions: Roll out puff pastry and bake it until golden and crisp. Cut the baked pastry into rectangular layers. Prepare pastry cream. Layer the pastry layers with pastry cream (and fruit or chocolate ganache if desired). Dust the top with powdered sugar.
Enjoy your homemade puff pastry creations! Remember, keeping the dough cold is crucial for achieving the best results.