This is my first participation in the Circle Whole Kitchen and will premiere with me one of the most delicate masses of pastry, the pastry .
The truth is that this mass so tasty you can perform many things, from cakes to vol-au-vents serves well to contain sweet or savory preparations, the technique is more complex repetitive, consisting of a mass base within which involves a significant amount of butter and bends and stretches to 6 times so that sandwiching butter go with the dough so that the baking is having the effect of mass separation of crunchy leaves.
I think the most common problem when working with this dough is that spending in each fold roller to stretch the dough out to us the butter and begin to be stuck or table work or on the roller. Maintain both the table and lightly floured roll is highly recommended, and also take care of the body temperature between folds, if this very "hot" butter melts and comes out easily when it is too cold butter gets tough , does not roll into the mass and can break. Personally, taking into account the temperature of my kitchen Soil let it sit in the fridge for 40 minutes between a "return and another." Another thing to consider is the orientation of the folds, one must be careful in the sense and "spin" that gives the dough each time we bring the cold to stretch and bend correctly to do so causes the baking, the butter out of the dough and the tray is filled with melted butter and dry puff pieces.
The quality of butter that is used is critical because it influences the final taste of our mass and consequently of the entire preparation. The good pastry does not support replacing the butter margarine, shortening, or pork, or any other fat hojaldrina. With the latest technology and applying either get the "effect" flaky but never the aroma and flavor that gives a rich butter.
first Here is the recipe for the puff pastry as it is published in CWK and then indications of what I prepared with it (I do except I reduced the amount 100 g butter internal).
Puff pastry
(Pierre Hermé)
Ingredients:
* 200 ml. cold water. * 14 gr. fine salt (1 tsp.)
* 500 gr. quality butter at room temperature
* 150 gr. rich in gluten flour (bread flour) * 250 gr.
purpose flour
Preparation:
* Put cold water and salt in a bowl and let this dissolve slowly. Bucket based on a 75 gr. butter. Place in a bowl the flour rich in gluten and running, add the salt water and then the melted butter, stirring regularly, but without kneading too.
* Form a ball, flatten between your hands, wrap in transparent films and let stand 2 hours in the refrigerator at about 4 º.
* Cut remaining butter into small pieces, place them in a bowl and soften with a spatula, until it has the same consistency as the ball.
* When the dough has rested enough, slightly Flour the work surface and spread the ball roll to a thickness of 2 cm, allowing more height in the center than at the ends.
* Roll the dough into a square angle with legs well and put the butter in the center.
* Fold the dough in three, to form a rectangular, has given the mass of the first "lap". Let stand 2 hours in refrigerator.
* Turn the dough 45 degrees, lay in a rectangle the same size as the previous three-fold as the first time (point 6), just give round 2. Allow the dough again for 1 hour in refrigerator pussycat. Repeat the process until you have done 6 laps, two by two, each time letting it sit 2 hours in the refrigerator.
* At every turn, mark the pressure of the fingers on the top of the mass to remember the number of turns made. Keep the dough in the refrigerator until you need to use it.
This dough is so tasty with just a couple of ingredients get a real treat, so I propose a simple Sacristan.
Ingredients:
1 recipe puff pastry beaten egg
paint Sugar Almonds finely chopped but not powder.
powdered sugar (optional for dusting)
powdered sugar (optional for dusting)
Preparation Once the ready-made puff pastry, let stand one or two days in the refrigerator, tightly wrapped in plastic.
Roll dough to a rectangle about 3 to 5 mm thick, glaze with beaten egg, sprinkle with plenty of sugar, sprinkle with chopped almonds rather petite pass smoothly roll over to both sugar and the almonds are well bonded to the dough, turn it carefully on the table sprinkled with sugar and proceed the same way on the other side of the dough.
Cut with a sharp knife strips 1 cm wide, take one end in each hand and twisting and turning to a corkscrew, place on tray with parchment paper or Silpat and chill for half an hour.
Bake for half an hour more or until golden brown and crispy
Sprinkle with powdered sugar (optional), wait to cool
keep well in a tightly closed container.
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