How to make quick puff pastry
I have devoted several blog posts to basic doughs, especially shortcrust and puff pastry.
While shortcrust pastry is so easy to make that no one is really scared to give it a try, puff pastry, with its lengthy method, can be a bit of a “showstopper” even for many baking enthusiasts.
Indeed, it is made of 2 different doughs: the détrempe and the butter block, which are later combined into just one dough during the lamination process.
Rapid puff pastry – also called blitz puff pastry – as I explain in this article, is made of a single dough, which considerably reduces kneading time (refrigeration times do not vary though).
Obviously rapid puff pastry is different compared to the classic one.
- quick preparation
- lower amount of butter than the classic one
- less rise than classic puff pastry
- rather uneven puff
This is the recipe for quick puff pastry.
Amounts for 1 kg of finished dough
- 440 g medium protein content flour
- 170 g cold water
- 6 g salt
- 114 g butter (soft, at room temperature)
- 270 g cold cubed butter
Combine the flour, water, salt and the soft butter and mix for approx. 1 minute in a bowl fitted with the paddle.
Add the cold cubed butter and mix for another minute: continue mixing until the dough just begins to come together. Large pieces of butter should remain.
Remove the dough from the mixing bowl and place it on a slightly floured worktop (ideally made of marble, granite, quartzite, etc…).
Dust with flour and roll out the dough with a rolling pin.
Make the first 3-fold.
Rotate the dough and roll it out again, then make a 4-fold.
Refrigerate the dough for about 1 hour and then repeat the two folds.
Chill the dough in the refrigerator for at least 1 or 2 hours before using it.
Have a nice dessert!
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