When classic Pâte feuilletée - which involves 6 triple turns (which makes 729 layers) - is too long to make, we turn to these rough puff pastry recipes: the instant method for making a quick and delicious puff pastry, and the artisan method for a to-die-for result, but requiring more time to make.
Ingredients:
- 500g white flour
- unsalted cold 300g butter
- 250ml iced water
Methods:
The instant method
Mix the flour and very cold cubed butter in a kitchen aid stand mixer with a paddle attachment. Once crumbly, add the iced water and continue mixing until a rough ball is formed.
The artisan method
This 4 triple turn method is from chef Michel Roux.
On a silicon mat, make a well in the middle of the flour and add the cubed cold butter. Wash your hands in cold water and mix the butter into the flour. It is important to keep the dough cool throughout the process or the butter might melt. Slowly knead in the cold water. Shape into a flat ball and cut a cross in the middle. Wrap the silicon mat around it so it is air-tight and refrigerate for 20min.
Lightly flour and proceed with the first triple turn: roll out the dough into a 20-by-40 cm rectangle (8-by-16 inches), fold a third of the long side of the rectangle towards the middle, then fold the remaining third on top, the same way you'd fold a letter in three. Rotate the dough 90° and do a second triple turn by rolling the dough out again into a 20-by-40 cm rectangle, then folding in three the same way. Wrap it in the mat and refrigerate for 30min.
Repeat the steps in the previous paragraph until the dough is back in the fridge after completing its third and fourth turns. Refrigerate for at least 30min and up to three days.
