Pate Feuillettree Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough
3 c flour
2/3 c cake flour ( cut with cornstarch )
1 stick butter ( unsalted please )
1 1/2 tsp salt
1 cup ice water, plus a bit more if needed
food processor is great for this but a stand mixer will work
Butter block
1/3 c flour ( so it doesn't stick to the dough
1 pound butter verry cold
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Directions: |
Directions:This takes hours to go through all the " turns " but you can start it in the morning and it will be ready to bake for the next day or late afternoon if needed
The french name means leafy
The puff happens when the butter melts ad is absorbed by the dough and the steam generated by the evaporation of the water pushes the layers apart
First make the dough.
Roll it into a rectangle about 12 x 18 and put the cold butter block in the center and fold over the ends
Get your trusty rolling pin and use it to gently flatten this block into the same 12 x 18 size.
Fold it in thirds then turn it and fold that in thirds. Wrap in plastic wrap or a zip bag, and refrigerate about an hour.
Repeat this process 3 times, chilling between each turn
Each turn makes 27 layers
NOTE: quick versions allow you to cut the butter block into small slices to make it easier to form that flattened disk
EVEN FASTER: freeze each of the 4 sticks of butter and shred with your food processor. Keep in the freezer until you have your dough rolled out that first rectangle. Then roll like a jelly roll ( buche ) then start your roll / fold / repeat steps. |
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