"Blitz" - (Quick Method) Homemade Puff Pastry
|Serves:||Makes 1 lb, 3 oz|
|6 1/4 oz||unbleached all-purpose flour|
|1 1/4 oz||cake flour|
|8 oz||unsalted butter (not margarine)|
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|4 fl||oz. very cold water|
I learned how to make homemade puff pastry dough, during Laminated Doughs week, while in culinary school; and I found it to be fun, but a very time consuming process due to all of the rolling & folding steps that are required.
This particular recipe is the quick method that doesn't require all of the extensive rolling & folding used for true puff pastry; and although it will be less delicate and flaky than true puff pastry, it is perfectly acceptable for some uses. I've only made this recipe once, just to see how it would turn out, and I didn't think about taking step-by-step photos to help illustrate the recipe process (Sorry!).
*The couple of pictures that I have included with this right now are ones that I got from my school Baking & Pastry book.
* This dough may be refrigerated for about 3 days or frozen for up to 1 month. Defrost frozen dough in the refrigerator overnight before using it.
NOTE: It's not necessary to work with the entire block of dough when you begin to make pastries out of it. Cut the block into thirds or quarters and work with one portion at a time, while keeping the rest chilled until you're ready to use it.
1) Pinwheel (with raspberry jam center)
2) Vol-au-vent (round shaped filled with pastry cream & fresh sliced strawberries)
3) Butterfly (with cinnamon sugar)
4) Feuilletee (diamond shaped filled with pastry cream)