Day 1: Classic Pastry

Welcome back, Today in class we learned about Puff pastry. We also made puff pastry.

First, you make the dough. Put your water, vinegar, salt, and flours, into a mixture and mix for 4-6 minutes. When you dough is done, put in freezer to rest.  You also have to get your butter ready for lamination. For your butter, you will need to plasticize the butter, which mean make the butter bendable. Once the butter is bendable, shape into a square. Roll out your dough into a bigger square. Once the square is big enough to fit the butter square like a diamond.

B: Butter

D: Dough  

Fold in the corners to the middle of the butter. Pinch the semis closed. After that is done roll out 10-12″ by 18″. Fold into a trip fold.

Step 1: Fold one third over.

Step 2: Fold the other side over. Make sure your not creating any gaps in the edges, where it is folded.

Step 3: Let the dough rest in the cooler for 40 minutes.

Step 4: Roll out again to 10-12″ by 18″.

Step 5: Start a book fold (where you are folding to look like a book, adds an additional 4 layers to each of the previous layers). Fold in half to find center. Then fold the half of each of the half to look like this:

Step 6: Fold in half so it looks like this: (Make sure there isn’t any gaps near the fold).

Step 7: Rest for an hour. Then redo step 4-6. Let it rest for an hour. Then redo step 1-3.

I thought that I had a good understanding of this process, because I did make puff pastry once in my BOCES class. The process was little hard but  I got a good understanding of this. I feel I could have rolled out my dough a little bit less than what I did. I felt I rolled it out a little more than I should have.