Saturday, January 19, 2013

Quickest Puff Pastry for making Fleurons

Super easy and super pretty.
Go for it, you probably have everything you need to make it in your fridge, so why not?
Makes 1 1/2 Lb dough, so I suggest cutting it in 1/2 the first time to test it out.

2 c. AP flour
20 Tbsp. cold unsalted butter, cut into diced pieces. --keep 4 Tbsp. separate- (If butter gets warm, put it in the freezer til cold again)
1 tsp. salt
6 Tbsp. cold tap water--plus a Tbsp. more if needed

In a food processor, put flour and add the 4 Tbsp. butter, and pulse 10 or so times until butter is blended in.
Add remaining butter, pulse once or twice to get the mixture going. Add salt to water to dissolve then add to the mixture in processor. Pulse a few more times til a rough dough forms--*note, it should not be a smooth dough, but rather a rough ball. If it looks too dry, add a teaspoon of water at a time.
Turn dough out onto a floured work surface and shape into a rough triangle.
Slide dough onto a piece of plastic wrap and sprinkle it with flour and put another piece of plastic wrap on it- so the dough is now between two pieces of plastic wrap.
Roll it out to about 12 x 18 inch rectangle.
Once it's all rolled out, slide it back onto the floured work surface, and here is where the folding begins.
So, you are going to have the long side facing you, and you are going to imagine the dough in thirds. The first third you are going to fold into the middle third and the other third you are going to fold over the top of the middle as well. The best visual I can think of  is a 3 section take out menu that is folded into one narrow panel. So now the rectangular dough will measure approximately 4 inch by 18 inch.
Then you are going to roll it over itself the long way- like a burrito or jelly roll, so that you can press it gently into a square shape so maybe 4 folds at the most over itself.

Refrigerate 1 hour until firm and then make all sorts of recipes that call for puff pastry. Like Fleurons, which is really just this now layered dough rolled out flat in sugar and about 1/4 inch thick--no thicker, but thinner is ok! From either side of the dough, you roll it up like a cinnamon roll until the two sides meet in the middle.
*note if the dough is too long to work with, you can cut it so it's shorter and sprinkle once section with cheese(no sugar) and the other one with sugar.

Refrigerate the now double rolled sugary dough until firm, about 2 hours at least.
Right before slicing brush with some egg wash then...
Slice the log of dough with a sharp knife into 1/8-1/4 inch slices, or thinner and bake on a lined sheet pan at 350 degrees until lightly browned.
Here is a pic of what they look like when done. Hope it helps to visualize the rolling technique from above.


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