This shortcut is supposed to take an hour or less, although classic puff pastry takes a lot longer to make!
When I was learning to cook, I thought of mastering puff pastry to the specialist as a rite of passage from the only enthusiastic. Making this fine, flaky pastry generally takes at least half a day, but the result–hundreds of buttery, and puffed, crispy layers–was, in my head, the ultimate kitchen accomplishment.
Subsequently I learned that most chefs use a shortcut procedure known as rough puff pastry (also called half and blitz pastry) that takes just a fraction of the time. Though the effects aren’t quite as dramatic regarding height, rough puff pastry is soft as conventional puff pastry, and just as flaky, buttery.
Use rough puff pastry to make cream horns, and turnovers, millefeuilles, cheese straws, or use it as a crust for pot pies, and tarts, quiches.
Classic puff pastry starts with fundamental dough called a detrempe (marked day-trahmp) that wrapped around a slab of butter and is rolled out. The dough is then rolled, folded, and turned. The aim is to spread the butter equally in sheets through the dough. When the pastry bakes, steam is created by the wetness in the butter, causing the dough to puff and divide into many layers.
Making classic puff pastry takes lots of time because the dough desires drawn-out rests after the first detrempe period and between its many “turns” (each string of rolling, folding, and turning).
There are ways to abbreviate the procedure of making puff pastry, all with the purpose of spreading bits of butter through the dough. The approach I find streamlined is a combination between fundamental pie crust and classic puff pastry. Instead of just rolling out the crust, although you cut the butter into the flour as if making pie crust, you give the dough a rapid string of folds and turns as you’d for puff pastry.
Sift the flour and salt onto chilly blocks of butter. For a rich pastry, use an equivalent weight of flour and butter.
When instructing the best way to make puff pastry that was rough, I have discovered the only tricky part is getting my pupils to consider the crumbly heap of flour, butter, and light water will truly become a smooth, workable dough. Excessive water would just make the dough tough, although the temptation is always to add more water to bind the dough.
In my Hard Puff Pastry recipe, I use the exact same weight of butter as of flour, and about half that weight of water. So for 12 oz each of flour and butter (about 2-1/2 cups flour and 24 tbs butter — the volume by weight of flour and butter aren’t equivalent), use 6 oz of water (3/4 cup — the weight and volume of water are the same). Add the water a little at a time since you may need less.
Coax the first few folds with a pastry scraper As you can see from the photographs that are step by step below, the first few times you make an effort to fold the dough, it’s going to crumble. Do not stress: around the fourth turn, the dough will become sturdy and smooth. Once this occurs, I give one more turn to the dough and fold it into a novel fold to give it more layers. The dough subsequently should rest, but for just half an hour — enough time to work on the filling. The dough subsequently gets two more moves. Now you’ll be able to proceed and use it, but another remainder will allow it to be even easier to roll and form. It’s possible for you to refrigerate the dough for up to two days or freeze it for as much as a month.