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Master Chef Puff Pastry

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Recipe

Master Chef Puff Pastry recipe

 

Yield

48 servings

Prep

1 hrs

Cook

0 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 cup champagne
or 1 cup dry white wine
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1 cup whipped cream
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1 tablespoon white wine vinegar
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1 teaspoon caraway seeds
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½ teaspoon salt
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black pepper
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4 cups all-purpose flour
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1 ½ teaspoons salt
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1 cup water
cold
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1 pound butter, unsalted
chilled, cut into pieces
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Ingredients

Amount Measure Ingredient Features
237 ml champagne
or 1 cup dry white wine
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237 ml whipped cream
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15 ml white wine vinegar
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5 ml caraway seeds
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2.5 ml salt
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1 x black pepper
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946 ml all-purpose flour
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7.5 ml salt
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237 ml water
cold
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453.6 g butter, unsalted
chilled, cut into pieces
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Directions

Set aside about ½ cup of flour on a work surface.

Place the remaining flour with the salt in a mixing bowl or mixer.

Add ¼ cup (½ stick) of the butter and cut the mixture together until crumbly.

Add just enough cold water so mixture can be gathered together in a ball.

Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes.

Place the remaining butter on the work surface with the reserved flour.

Toss the butter to coat.

Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square.

Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough.

Roll the dough into a cloverleaf shape, with 4 leaves extending diagonally from the center.

Place the butter flour mixture in the center, then fold each leaf over, forming a neat, square package with the leaves slightly overlapping.

Roll the dough on a lightly floured surface into a large rectangle with the short end toward you.

Fold into thirds as you would a letter.

Rotate the dough ¼ turn so that the open side is at the right (this is called a single turn).

Repeat rolling the dough into a large rectangle, folding into thirds and rotating ¼ turn.

Wrap dough and chill 1 hour or longer.

Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right.

Refrigerate 1 hour or longer between each set of 2 turns.

After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 10967% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 101mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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