A new day and a new kitchen tale!
Remember last week when I talked to you about Mardi Gras, I had shown you my homemade Galette des Rois? Well, if you remember well, I had promised to share with you my very easy recipe for a successful puff pastry dough!


There isn't much that goes into its preparation, but there are a few things that you need to remember when working the dough so as to not overwork it: make sure the butter is cold and that the dough remains cold when you work it. If at any moment it starts to soften too much and cling to your skin or the rolling pin, stop working it and put it away in the refrigerator for a few minutes before continuing to work it.

RECIPE: PUFF PASTRY
Makes about 600g of puff pastry

INGREDIENTS:
  • 2 cups of all purpose flour (250g)
  • 1 tsp salt
  • 1 cup of  cold butter (250g)
  • 3/4 cup ice cold water

METHOD:
  • Mix flour and salt in a large bowl. 
  • Dice your cold butter and add it to the flour mixture.
  • Rub the butter into the flour with your hands; you should still see the butter pieces. Slowly add the cold water and keep working your dough mixture until you have a homogeneous ball. Work quickly so as to not let the butter get too warm. Shape it into a square.
  • Cover the dough with a plastic wrap and place in the refrigerator for 20 min.
  • Turn the dough onto a lightly floured surface (preferably marble counter) and knead gently; don't overwork the dough. With a rolling pin roll the dough in one direction until you have a surface of about 20x50cm.
  • Fold the dough like an envelope (top third down; bottom over the top). Turn the dough sideway so as to have the open end (previously sides) up. With a rolling pin, roll the dough out once more in one direction, and fold as previously. 
  • Wrap the dough into a plastic wrap and store away in the refrigerator for another 20min before using it for baking.
You can use Puff Pastry dough to not only make your Galette des Rois, but also to make stuffed breakfast rolls (with sausage, or pastry cream), and so much more! Let your imagination run wild and free, and as always, don't hesitate to share with me your pictures and any tips you might have learned!
A new day and a new kitchen tale!
Remember last week when I talked to you about Mardi Gras, I had shown you my homemade Galette des Rois? Well, if you remember well, I had promised to share with you my very easy recipe for a successful puff pastry dough!


There isn't much that goes into its preparation, but there are a few things that you need to remember when working the dough so as to not overwork it: make sure the butter is cold and that the dough remains cold when you work it. If at any moment it starts to soften too much and cling to your skin or the rolling pin, stop working it and put it away in the refrigerator for a few minutes before continuing to work it.

RECIPE: PUFF PASTRY
Makes about 600g of puff pastry

INGREDIENTS:
  • 2 cups of all purpose flour (250g)
  • 1 tsp salt
  • 1 cup of  cold butter (250g)
  • 3/4 cup ice cold water

METHOD:
  • Mix flour and salt in a large bowl. 
  • Dice your cold butter and add it to the flour mixture.
  • Rub the butter into the flour with your hands; you should still see the butter pieces. Slowly add the cold water and keep working your dough mixture until you have a homogeneous ball. Work quickly so as to not let the butter get too warm. Shape it into a square.
  • Cover the dough with a plastic wrap and place in the refrigerator for 20 min.
  • Turn the dough onto a lightly floured surface (preferably marble counter) and knead gently; don't overwork the dough. With a rolling pin roll the dough in one direction until you have a surface of about 20x50cm.
  • Fold the dough like an envelope (top third down; bottom over the top). Turn the dough sideway so as to have the open end (previously sides) up. With a rolling pin, roll the dough out once more in one direction, and fold as previously. 
  • Wrap the dough into a plastic wrap and store away in the refrigerator for another 20min before using it for baking.
You can use Puff Pastry dough to not only make your Galette des Rois, but also to make stuffed breakfast rolls (with sausage, or pastry cream), and so much more! Let your imagination run wild and free, and as always, don't hesitate to share with me your pictures and any tips you might have learned!

2 comments

  1. Usually I just buy the ready-made puff pastry at the supermarket but I am bookmarking this recipe in case I want to take on the challenge of making it myself one day. Thanks for sharing!


    www.LUXESSED.com.

    ReplyDelete
  2. You are welcome, Anouk. Let me know how it works for you ;)

    ReplyDelete

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