Pate Feuilletee Puff Pastry Recipes

Steps:

• Make the butter dough: In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape the mixture into a 1-inch-thick flat square, wrap well in plastic, and chill for at least 30 minutes.
• Make the flour dough: In a large mixing bowl, combine salt with the remaining flour, and add cream. Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a 1 1/2-inch-thick flat square, wrap in plastic, and chill for at least 30 minutes.
• Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter-dough square. Place the butter dough in the center, fold up the ends of the flour dough to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes so that the dough achieves the same temperature throughout.
• Remove the dough from the refrigerator, and on a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn.
• Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out the dough much easier and keeps the layers of butter equally thick.
• By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap; refrigerate until ready to use (for up to 2 days), or freeze for future use.

Steps:

• Sift the flour and salt onto the work surface. Make a well in the flour. Add the cold water and make a paste using your fingertips, make a paste. Add the melted butter and work into the paste until a rough dough has been created; form it into a square block. With a sharp knife, cut an X on the top and about half way through the block, this help to cut the gluten strands so that they can relax more quickly. Cover the dough with plastic film and refrigerate.
• When the detrempe has rested at least 30 minutes, take the butter (beurrage) out of refrigerator. Plate it between 2 sheets of plastic film and beat it to flatten with a rolling pin. The butter should become pliable without any lumps to it, but should still be very cool. Form it into a square block.
• Take out detrempe, which should be the same consistency of beurrage. Roll the detrempe slightly to make a square, large enough so that it will able to enclose the butter.
• From this point on, be sure to use sufficient flour when rolling and turning the dough; it must not stick to work surface.
• Place the butter over the detrempe, so that it looks like a diamond inside a square. Fold the edges of the dough over the butter to enclose it and pinch it lightly to seal.
• Press the dough with a rolling pin 4 to 5 times along its length until it gets to approximately 9 inches. Then, using flour to dust the work surface, roll it to 22 inches long
• Brush off any excess flour and fold the dough into third. Repeat step 6. The dough now has 2 turns, wrap it with plastic film and refrigerate for 30 minutes. Take it out, do another 2 turns, mark the dough to 4 turns, wrap it and refrigerate for another 20 minutes.
• Take the dough and make the last 2 turns, refrigerate to rest before use, or freeze it for future use.

Steps:

• Mix the melted butter with 1 cup of cold water.
• In a mixing bowl, combine the flour, salt and water-butter mixture just enough to bind the ingredients together in a dough.
• Place the dough in a clean bowl, cover with plastic wrap and refrigerate for 45 minutes.
• Knead the remaining butter until it is truly pliable.
• Remove the dough from the fridge and place on a floured surface.
• Flour it slightly and roll it out into a ten inch square.
• Spread the kneaded butter over the dough to form a 7" x 7" diamond in the center of the square of dough.
• Fold the corners of the dought into the center of the square so that the butter is now enclosed in a square envelope of dough.
• Wrap the dough in plastic wrap and refrigerate for thirty minutes.
• Next remove the dough to the floured surface, laying it down fold side down. Flour slightly and roll the dough GENTLY (you don't want the butter squirting out) into a rectangle that is 8" x 20".
• Brush off any excess flour and fold the top one third to the center; then fold the bottom third over the top.
• Give the dough a quarter turn clockwise; roll it out again and fold it again and refrigerate for thirty minutes.
• Repeat the rolling, folding procedure two more times, chilling the dough in between each time.
• Your puff paste is now ready for use or can be divided and wrapped carefully in plastic and frozen.