Makes: 4 12x16 sheets of pastry
- 454 grams butter unsalted, room temperature
- 70 grams AP flour
- 454 grams bread flour
- 14 grams salt
- 430 grams heavy cream
Make the butter block (beurrage)
Make the pastry dough
After the butter has chilled, pull it from the refrigerator and set it aside on the counter. In a stand mixer with a hook attachment, mix the bread flour and salt. Slowly pour in the cream as you mix on a medium speed to form a shaggy dough.
Turn it out onto a work surface and knead several times to smooth out the dough. Roll out the dough to a 10 x 15" rectangle (slightly wider and a little more than twice the length of the butter block). If the dough feels resistant, let it rest for a few minutes. Use a bench scraper to shape and sharpen the corners. Just like the butter, try to get this as even as possible.
Laminating the dough
Fold #1Press down on the dough with a rolling pin, the begin rolling out in one direction to make a 9 x 20” rectangle. This is the first layer of butter! Bring the top edge down 1/3 of the way. Bring the bottom edge up, completing the first simple fold (like you are folding a letter). The dough package will be about 9 x 6”. There are now 3 layer of butter! Fold #2Rotate the dough 90º, press down with a rolling pin and roll out again to 9 x 20”. Complete another simple fold. Now there are 9 layers of butter! Cover the dough in plastic wrap and chill in the refrigerator for 30 minutes. This step will ensure that the butter doesn’t soften too much. If it does-the final pastry will not have well defined layers. Again, patients is key! Fold #3Remove the dough from the refrigerator and transfer to a well floured work surface. With the folded edge of the dough facing you, repeat the folding process again. There are now 27 layers of butter! Fold #4Rotate the dough 90º, repeat. There are now 81 layers of butter! Cover the dough in plastic wrap and chill in the refrigerator for 30 minutes. Fold #5Remove the dough from the refrigerator and transfer to a well floured work surface. With the folded edge of the dough facing you, repeat the folding process again. There are now 243 layers of butter! Fold #6 This is the final set of folds! By now, you know what to do! Rotate the dough 90º, roll out to 9 x 20”. Trim the short edges of the dough (these areas will not have the most even layers of butter). Simple fold the dough one last time, then trim the long edges of the pastry. There are now 729 layers of butter! Completely cover in plastic wrap and chill in the refrigerator for 24 hours before using.
How to use the Pâte Feuilletée:
When you are ready to bake the puff pastry, divide the dough into four pieces and roll each out to 12 x 16″ (the size of a half sheet tray). The dough will be about 1/8″ thick. Transfer to a sheet of parchment paper and roll out slightly larger than the dimensions. Trim the edges with a pizza cutter and my favorite ruler.
At this point, you can pop the pastry in the freezer for a few minutes to chill before using to make favorites like: palmers, mille-feuilles, vol-au-vents, or use it as a crust for delicious tarts!
You can also cover the pastry in another layer of parchment paper, fold in thirds, and freeze for later use! I love having these in these stored in the freezer so I can quickly pull together a treat! Just defrost in the refrigerator overnight.