Puff Pastry

INGREDIENTS (Baker’s %)

GROUP 1
100% Total Flour
100% Bakers Flour
2% Salt
25% Pin & Peel Pastry Blend

GROUP 2
51% Chilled Water

GROUP 3
75% Pin & Peel Pastry Blend

METHOD

  1. In the bowl of a mixer fitted with a dough hook, dissolve the salt in the chilled water. Add the flour, and pastry CPD-X.
  2. Knead just until a smooth dough forms, approx. 1 to 2 mins.
  3. Wrap the dough tightly in plastic and chill 1 hour.
  4. To roll-in the Pastry CPD-X , first prepare by placing it between two sheets of parchment paper or plastic wrap. Use a rolling pin to soften the fat so that it remains firm yet pliable like clay. Shape the fat into a 20cm rectangle. It is important that the dough and fat be of almost equal consistency.
  5. On a lightly floured workbench, roll the dough into a rectangle approximately 46cm long. Lift and rotate the dough as necessary to prevent sticking.
  6. Use a dry pastry brush to brush away any flour from the dough’s surface.
  7. Position the fat on the left side of the dough rectangle, fold the right side of the dough over the fat and press on all sides to seal. Stretch the dough if necessary; it is important that none of the fat be exposed.
  8. Starting from the seamless side, roll the dough out in one direction into a smooth even rectangle approximately 60cm.
  9. Use a dry pastry brush to remove any loose flour from the dough’s surface. Fold the dough in thirds, like a business letter, the single book fold. This completes the first turn. Wrap in plastic for at least 20 mins.
  10. Rotate the block of dough 90°C and roll out the dough again into a smooth, even rectangle approximately 60cm. Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap for at least 30 mins.
  11. Repeat the rolling, folding and chilling technique until the dough has had a total of five turns, cover the dough completely and chill 1 hour before shaping and baking.