Quick Puff Pastry with Cream
Submitted by Mastercook
Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.
YIELD
1 batchPREP
30 minCOOK
0 minREADY
5 hrsCream replaces water in this puff pastry variation, adding richness and tenderness that works beautifully for sweet pastries.
The combination of regular flour and cake flour creates a more delicate texture than all-purpose flour alone.
Three rounds of rolling and folding build enough layers for impressive puff without the marathon lamination of traditional recipes.
Freeze the finished dough up to 4 weeks so you’re always ready for impromptu tarts or turnovers.
Pro Tips
- Cut the butter to pea-sized pieces for the right balance of flakiness and tenderness
- Add cream gradually; you might not need it all depending on humidity levels
- Chill for the full 60-90 minutes between folds or the butter will break through
- Thaw frozen dough in the refrigerator overnight for best rolling results
Ingredients
Directions
Combine flours and salt on a large work surface cut in butter to resemble small peas.
Add ½ cup cream and mix gently, adding additional cream as needed, until dough forms a ball.
Rollout on a lightly floured surface into a 10×20 inch rectangle fold narrow ends over the middle into thirds Wrap in plastic and chill for 60 to 90 minutes unwrap dough, rollout, fold and chill again unwrap, rollout, fold, and chill again use or freeze for up to 4 weeks.
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