Easier Than You Think Puff Pastry - Glen And Friends Cooking

Easier Than You Think Puff Pastry - Glen And Friends Cooking Making Puff Pastry from scratch is technically pretty simple - just takes time waiting for it to chill between rolling. Ingredients: Beurrage: 750 mL (3 cups) unsalted butter, room temperature 250 mL (1 cup) all-purpose flour Détrempe: 1L (4 cup) all-purpose flour 125 mL (½ cup) unsalted butter, room temperature 15 mL (1 Tbsp) sugar 10 mL (2 tsp) salt 15 mL (1 Tbsp) white vinegar 250 mL (1 cup) cold water 1 egg yolk Method: Beurrage: (beurre manié) In a stand mixer with a paddle; beat the butter and flour together until smooth. Line an 8" cake pan with plastic wrap; transfer the butter to the pan and spread it level. Chill 45 minutes to an hour while you make the détrempe. Détrempe: In a stand mixer with a dough hook; blend all of the détrempe ingredients together on low speed. Once it comes together knead on low speed for 3-4 minutes, then form into a square and refrigerate for 30 minutes. Lamination: On a lightly floured surface roll the détrempe into a square roughly twice the size of the beurrage. Place the barrage in the centre of the détrempe at a 45º angle then pull the corners of the détrempe over the beurrage sealing it like an envelope. Roll this dough out into a rectangle roughly 20"x10" flouring the dough and work surface as needed. Fold one end ¾ of the way over, then the other end in to meet - then fold in half. Make sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat the rolling and folding steps as above. Wrap the dough and chill for a minimum of 2 hours or up to a day. Repeat this roll and fold procedure 2 more times. If the dough / butter becomes too warm, or the dough is fighting back when rolling - refrigerate after each roll and fold. Puff pastry dough can kept in the fridge 4 days, or can be frozen for up to 3 months. Thaw in the fridge before using. Makes about 1.5Kg (3 lbs). We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar   If you want to send cookbooks: Glen Powell PO BOX 99900 RE 551 379 RPO HARWOOD PLACE AJAX ON Canada L1S 0E9