Lies. All of them.
Fact: I don't make traditional puff pastry (I almost never remember that thing about the light of the full moon, and then it's ANOTHER WASTED UNICORN TEAR). If I'm making puff pastry, it's a blitz and it takes me maybe an hour to make, start to finish. Probably less. Depends on what else I'm doing.
I know, do you want to take a minute and sit down? It's ok, go ahead. I'll wait.
Ok. First thing I'm going to tell you to do is to get yourself ready. Mis that stuff out you guys, because you need to keep the butter cold, and your water ICE cold, so get your butter chopped then stick it in the fridge while you measure out your flour, salt and water.
|these are your blitz players. from left: AP flour, lots of butter, fine crystal salt and ice cold water|
I'm making half a recipe of blitz for this post, later, I'm going to actually MAKE something with it. So you're going to get a full recipe, start to finish. Ok, you ready? Blitz. Here we go:
17.5 oz flour
14 oz butter, chopped into small pieces
1/2 oz salt
8 oz ice cold water (give or take, you may not need all 8 ounces- you don't want this dough to be too wet)
This first part is incredibly complicated, so pay VERY CLOSE attention: in a mixer with the dough hook attached, dump everything into the bowl.
haha, just kidding, that's as easy as it gets in pastry!
Mix the flour, salt, butter and water on medium until they are just barely combined. The chunks of butter will be about grape size, like so:
DON'T OVER MIX, you want this dough to be a shaggy mess, just barely holding itself together. The rest of the blending you will do as you roll the dough. So, when the butter is about grape sized, and the flour is still pretty loose, go ahead and turn the dough out onto a floured surface.
|look at that gorgeous hot mess!|
|bottom third up|
|top third down|
|turn like a book|
|it's starting to look more like dough I made on purpose, isn't it?|
Take a break, mark how many turns you've completed so that you don't forget, then come back to it in about 20 minutes.
When you pull the dough out of the fridge, complete the remaining turns to get yourself to 6 turns. Then? You're done. You just made puff pastry.
NO UNICORN TEARS REQUIRED.
In the next post, I'll show you what I made with this dough (hint: it involves pesto and strawberries).