Puff pastry

レシピ

材料・調味料

flour: 1000g

salt: 20g

water: 600ml

pastry margarine: 700g

pastry cream:

milk: 500ml

egg: 1

egg yolks: 2

custard powder: 50g

vanilla extract: 1 tsp

作り方

0: In a bowl sift flour and salt.Add water and knead lightly. Chill the dough

1: Cut the butter into a few large pieces and sprinkle with a teaspoon of flour. Begin pounding the butter with a French rolling pin to soften it, sprinkling flour on your rolling pin as needed.

2: Pound the butter flat, then use a scraper to gather it up.Continue the process until the butter is very pliable and does not break when you fold it over on itself.

3: Once the butter is pliable, shape it into a 4-inch x 4-inch square, wrap in plastic, and chill 10 minutes (no longer).

4: Remove the dough from the fridge and roll out to a roughly 7-inch square.

5: Place the square of butter on top of the dough at a 90-degree angle to the dough. Fold the corners of the dough over the butter so they meet in the middle. Pinch to seal.

6: Flour the work surface lightly and flip the butter package over so the seams are down. Roll it out to a rectangle roughly 12 inches long by 6 inches wide. Fold the top third over the bottom third, and the bottom over the top third, like a letter

7: Rotate the folded dough so it looks like a book about to be opened. Roll it out again into a rectangle 12 inches by 6 inches. Fold it again.

8: Mark 2 divots in the edge of the dough to remind yourself that you've done two turns. Wrap the puff dough in plastic and chill for 30 minutes.

9: Repeat rolling out and folding the dough two more times. The dough should feel much more smooth and pliable at this point. If you notice any butter popping up through the dough, pat it with a little flour.

10: Mark 4 divots in the edge of the dough to remind yourself that you've done 4 turns. Wrap in plastic and chill for 30 minutes.

11: Repeat rolling and folding the dough two more times for a total of six turns. By this point, the dough should feel completely smooth and be easy to roll out.

12: Wrap in plastic and chill for a final 60 minutes, or overnight.

13: When ready to bake, begin the oven preheating to 170°C. Roll out the puff pastry dough to between 1/4 and 1/8 inches thick, spread pastry cream over half of the dough. Fold the dough over the pastry cream.Pinch the borders to seal the dough.

14: Cut to the desired size or shape . Beush with egg wash

15: Bake for 25-30 mins.

16: Make the pastry cream:
In a bowl whisk the eggs and sugar.Add vanilla and mix well.

17: Dissolve the custard powder in a little water and add to the egg mixture.

18: Add the mixture to the milk mix well and cook on medium heat stirring continuously until mixture thickens.

19: Remove from heat and leave to cool until ready to use.

ポイント

You can use butter instead of pastry margarine.
You can use cornflour instead of custard powder.
it's a bit time consuming so i'd recommend you prepare the dough ahead or the day before .