CookEat Recipe
Feuilletage (Raw Puff Pastry)
Raw butter puff pastry prepared with a modern square-and-diamond enclosure, rectangular rolling and six single turns, for later shaping and baking.
Method
Steps
Step 1
Sift one pound of flour onto a clean work surface and make a well. Add the half pint of ice-cold water and half a teaspoon of salt. Knead briskly, gradually incorporating all the flour until the dough comes together. Let it rest for fifteen minutes.
Step 2
Wash the one pound of butter in the quart of ice-cold water. Discard the wash water. Knead the recovered butter into a flat square and keep it cool, firm but pliable.
Step 3
Lightly flour the work surface and rolling pin. Roll the rested dough into a square whose side is about one and a half times the side of the butter square. Place the butter centrally at a forty-five-degree angle to the dough. Fold the four dough corners over it and pinch the seams closed so the butter is completely enclosed.
Step 4
Gently flatten the enclosed packet to an approximately one-inch-thick square. Roll it evenly into a rectangle twice as long as wide and note its length and width for the later turns. Brush off loose excess flour. Fold one end third over the middle third, then fold the remaining third over it like a letter. This is the first turn. Rotate the packet a quarter turn to the right.
Step 5
Roll back to the same rectangle dimensions and fold in three again for the second turn. Rotate the packet a quarter turn to the right, then wrap it in a clean, lightly damp cloth and rest in a cool place for twenty minutes. Keep the dough and butter cool and workable; do not force resistant dough or roll butter that is leaking or too hard to bend.
Step 6
Give two more turns, each time rolling back to the same rectangle dimensions, brushing away loose flour, folding in three and rotating a quarter turn to the right before the next roll. After the fourth turn, wrap in the clean, lightly damp cloth and rest cool for another twenty minutes.
Step 7
Give the final two turns in the same way, for six turns in all. Keep the whole pastry wrapped in a clean, lightly damp cloth in a cool place until required. A refrigerator can provide the cool holding place. This pastry remains raw: shape and cook it fully in the recipe that uses it, and do not eat or taste it raw.
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