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Makes 2 1/2 pounds |
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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Cheese/Other Dairy |
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Excerpted from New Creative Techniques from a French Master Chef by Michel Roux copyright 2003 by Whitecap Books Ltd. Excerpted, with permission by Whitecap Books Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
This puff pastry is very quick and easy to make. You will be amazed at how it rises when it is cooked - almost as much as classic puff pastry. Use it to make anchovy straws. |
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Ingredients
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3-1/3 cups (1 lb) all-purpose flour or 2/3 cup (150 mL) cake flour and 2-2/3 cups (675 mL) all-purpose flour plus extra for dusting |
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1 lb (4 sticks) well-chilled unsalted butter, cut into small cubes |
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1-1/2 tsp (7 mL) fine salt |
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3/4 cup (175 mL) ice water |
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Preparation
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Put the flour in a mound on the work surface, make a well in the center, and add the cubes of butter and salt. Using your fingertips, work the butter and flour together, gradually drawing the flour into the middle.
When the butter cubes are half-squashed and the dough is becoming grainy, pour in the ice water in a steady stream, mixing with your other hand.
Continue to mix the dough with your fingertips until all the water is incorporated.
Then gather the dough and knead it several times by pushing it away from you with the heel of your hand. It should be fairly smooth, but you will still see some small particles of butter. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes, to relax the dough and chill the butter.
Lightly flour the work surface and roll out the pastry into a 12- x 6-inch rectangle. Fold this rectangle into three. This is called the first turn.
Give the block of pastry a quarter-turn, then roll it out as before, and fold into three. This is the second turn. Lightly press two fingertips into the block to remind yourself that you have made two turns. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.
Give the chilled pastry two more turns, rolling and folding as before. Wrap and refrigerate for at least 30 minutes, or up to 3 days until ready to use.
Makes 2-1/2 lbs.
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