Rough Puff Pastry
Michel Roux is a true master of French cuisine. His recipe for Rough Puff pastry is as good as it gets. It is rich, light as a feather and rises as good as the traditional method without getting the butter into a slab, folding and sealing the edges, endless rolling, folding and rolling. The success of this recipe lies in the method, keeping everything as cold as possible and a lot of patience between the cooling times. The only time this dough wants heat is when it goes into the oven to produce the most amazing pastry you have ever made.
Ingredients:
500g plain flour
500g very cold butter, cut into small cubes
1 tsp salt
250ml ice-cold water
Method:
By Hand:
Put the flour in a mound on the work surface and make a well. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don't overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.
Food Processor:
This is the preferred way to achieve a good consitent crumb. Divide the flour and butter in half portions to pulse one batch at a time. Put the two batches in a mixing bowl and add the ice-waater to it. Work the water into the crumbs with a metal spoon using a cutting action. Do not overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.
Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.
Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.
Once you have tried making rough puff pastry, you'll probably opt for this easier method every time.
Tight-wrapped in cling film, it will keep for 3 days in the fridge, and for at least 4 weeks in the freezer.
Ingredients:
500g plain flour
500g very cold butter, cut into small cubes
1 tsp salt
250ml ice-cold water
Method:
By Hand:
Put the flour in a mound on the work surface and make a well. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don't overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.
Food Processor:
This is the preferred way to achieve a good consitent crumb. Divide the flour and butter in half portions to pulse one batch at a time. Put the two batches in a mixing bowl and add the ice-waater to it. Work the water into the crumbs with a metal spoon using a cutting action. Do not overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.
Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.
Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.
Once you have tried making rough puff pastry, you'll probably opt for this easier method every time.
Tight-wrapped in cling film, it will keep for 3 days in the fridge, and for at least 4 weeks in the freezer.