I want to convince you that puff pastry dough is not as difficult as it seems. It is a lengthy process I agree but worth the work ( see my post under pastries – The original puff pastry dough has butter … lots of butter for your own pleasure !)
You do not need fancy kitchen appliances. Make sure you have some space in your fridge and on your kitchen bench.
Once you have mastered the art of puff pastry dough, you will be able to make croissants, pains au chocolat, and the traditional French apple pie.
Making croissants and pains au chocolat cannot be wrapped in two hours. So do not get too exited. Plan 2 days.
For this recipe you will need ( for 8 people)
- 250 gr white flour
- 20 gr of sugar
- 1 teaspoon of salt
- 10 gr of fresh yeast or 5 gr dried yeast
- 120 gr of warm water
- 150 gr butter , slightly soft ( don´t be shy, no one likes a dry pastry)
- 1 medium egg beaten with a pinch of salt for the egg wash
- mix the flour, sugar and salt together in a bowl ( or kitchen aid). We we call this the dry mixture
- In another bowl ( this time bigger), dissolve the yeast in the warm water. We will call this the wet mixture.
- Add the dry mixture to the wet one and mix until it comes together.
- Cover the bowl with a towel and let it stands for 10 minutes. ( I like to put my bowl in the bathroom.
- The dough is now ready to be kneaded. Pull a portion from the dough up from the side and press it into the middle.Turn the bowl and repeat 8 times. the process should take 10 second and your dough should start to resist.
- Cover the bowl again for 10 minutes
- Repeat the step nr 5 two times.
- Cover and let the dough rest overnight in the fridge. ( If you have used dried yeast, let the dough rise for 30 minutes at room temperature before setting the dough in the fridge overnight.