Making puff pastry the french way. In this recipe video, we’ll show you how to make a puff pastry. Here’s everything you need to know to make puff pastry from scratch at home!
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You can use Puff pastry for so many different recipes. Here’s how you can make your own at home. Homemade Puff Pastry, so fast and easy and so much better than store bought. You will wonder why you didn’t do it sooner! Leave those frozen sheets on the store shelf! This is the best-tasting, easiest homemade puff pastry recipe ever!
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Equipment used in this video:
Camera:
Camera Lens:
Ramekins:
Sifter:
Bench Scrapper:
Rolling Pin:
Food used in this video:
Pastry Flour:
Salt:
0:00 Preparing the puff pastry
2:21 Combining the puff pastry
3:43 Finishing the puff pastry
Ingredients for making puff pastry:
260g pastry flour
200g unsalted butter
4g salt
120 ml cold water
Instructions for making puff pastry:
– First, sift 70 grams of pastry flour straight onto your clean counter
– Next add 200 g of cold unsalted butter cut into small cubes, use your fingertips to gently work the butter into the flour
– This now needs to chill in the fridge for at least 45 minutes
– In the meantime, start to make another dough by sifting 190 grams of pastry flour onto your working surface
– Form a well in the middle with your fingertips, then to the well add 4 grams of salt followed by 120 ml of cold water
– Gently stir the water with the tips of your fingers in increasingly bigger circles to gradually incorporate the flour
– Eventually, the mixture in the center will become solid enough that you push more flour into the middle and continue mixing
– After some time, a dough will form, continue kneading it and moving it around the work station until all the flour is incorporated and it’s nice and smooth
– Wrap this dough in plastic wrap and press it into a rectangle roughly the same size as you did with the butter dough
– Chill in the fridge for 30 minutes
– When the butter dough is nice and cold, remove the plastic wrap and lightly dust with flour on a clean working surface
– You now need to roll this out until it’s about doubled in length
– Once you have a nice long rectangle, use a bench scraper to carefully remove any part of the dough that stuck to the counter, then move the whole rectangle to the side while you roll out your other dough.
– Roll a few times on one side then carefully flip the two doughs over and continue rolling with a lightly floured rolling pin
– Fold the two ends about halfway towards the center then fold again so the two sides meet in the middle and finally fold completely in half for a total of 5 folds
– Roll again with a lightly floured rolling pin just until all the folds have stuck together then you need to wrap in plastic wrap again and chill for 20 minutes
– When it’s chilled, roll out the dough into another rough rectangle about 3 times its current size
– Again start off gently, then apply more and more pressure while rolling until the dough becomes more malleable
– Once it’s rolled out, fold into three then lightly flour both sides
– Now you should be able to roll it out into a more uniform rectangular shape
– Rotate the dough so the long ends are on the sides then fold into 3 again
– After the now long thin rectangle has been rolled out slightly, fold into 3 again then cover with plastic wrap and chill for at least 30 minutes or until you’re ready to use
– At that time just roll it out to your desired thickness and follow recipe baking instructions
➡️ If you recreate this easy puff pastry recipe please link and mention us in your video so we can find you and give you a shout-out!
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