Puff pastry is a light and flaky dough used in many baked goods like vol-au-vents, palmiers, croissants, and danishes. The characteristic layers in puff pastry come from repeatedly folding, rolling, and turning the dough during the preparation process. This creates hundreds of alternating layers of butter and dough that puff up dramatically when baked. There are three main methods used to make puff pastry dough – the regular or basic method, the rapid or rough puff pastry method, and the blender or food processor method.
The Regular Method
The regular or basic method is the most traditional technique for making puff pastry from scratch. It involves creating a detrempe dough base, forming a butter block, enclosing the butter inside the dough, performing a series of folds and turns, and finally rolling and shaping the dough. Here is a step-by-step overview of the regular puff pastry method:
- Make the detrempe dough. This is a simple dough made from flour, salt, and water. It should be mixed to form a cohesive but not overly sticky dough.
- Rest the detrempe dough for 30 minutes wrapped in plastic wrap in the fridge.
- While the detrempe rests, prepare the beurrage or butter block. Soften a stick or two of high-quality, cold butter between sheets of parchment or plastic wrap. Fold and pound the butter with a rolling pin to shape it into a square butter block.
- Roll out the rested detrempe dough into a larger square. Place the butter block in the center and fold the edges of the dough over it to completely enclose the butter.
- Roll out the dough package and fold it in thirds like a business letter. This is the first single turn. Wrap and chill for 30 minutes.
- Repeat the rolling, folding, and chilling process twice more for a total of 3 single turns.
- Give the dough a double turn by rolling it out, folding it in half, then folding in thirds. Wrap and chill for at least an hour.
- Repeat double turns twice more for a total of 3 double turns.
- Chill the dough overnight after the last turn. The next day, roll it out to your desired thickness and use as needed.
This traditional method of making puff pastry results in well-defined layers and a truly flaky texture. The resting time allows the dough to relax and minimizes shrinkage. While time-consuming, the regular method produces excellent quality puff pastry.
The Rapid or Rough Puff Pastry Method
As the name suggests, rapid or rough puff pastry is a faster way to make puff pastry than the regular method. It still utilizes the basic detrempe and butter block components, but streamlines the folding process. Here are the steps:
- Make a simple detrempe dough, rest, and roll into a rectangle.
- Enclose a butter block in the center of the dough.
- Roll the dough package out into a long rectangle and fold it into thirds. This completes the first turn.
- Give the dough a quarter turn and roll & fold into thirds again. Repeat this 4 more times for a total of 6 turns.
- Wrap and chill the dough for 30 minutes between each set of turns.
- After the last turn, chill thoroughly before using as desired.
Compared to the regular method, rapid puff pastry has less resting time and fewer total turns. This gives the dough less time to relax and results in less defined layers. However, it can be ready to use in a couple of hours rather than a couple of days. Rapid puff pastry has a decent rise and flaky texture despite the shortcuts.
The Blender or Food Processor Method
This modern approach to puff pastry utilizes a food processor or stand mixer fitted with a paddle attachment rather than extensive hand rolling and folding. Here is an overview:
- Make the detrempe dough by mixing flour, salt, butter, and water in a food processor. Process just until a ball of dough forms.
- Spread the detrempe out to a rectangle. Dot with pieces of chilled butter and fold into thirds.
- Repeat the spreading, butter dotting, and folding 5 more times for a total of 6 turns.
- Chill the dough between each turn.
- After the last turn, shape the dough as desired and chill thoroughly before baking.
This method is fast, easy, and minimizes handling compared to the traditional techniques. However, since the layers are not as thoroughly delineated, the texture is more bread-like and cake-like rather than ethereally flaky.
Key Differences
While the regular, rapid, and food processor methods all rely on the basic concept of enclosing butter in a dough package, they differ significantly in their techniques. Here is a comparison of some of the key differences between the three puff pastry making methods:
| Method | Number of Turns | Resting Time | Hand Rolling? | Texture |
|---|---|---|---|---|
| Regular | 6-7 | 30 mins between turns + overnight | Yes | Very flaky |
| Rapid | 6 | 30 mins between turns | Yes | Flaky |
| Food Processor | 6 | Briefly between turns | No | More bread-like |
As shown, the regular method takes substantially more time but produces the flakiest results. Rapid puff pastry is quicker with slightly less defined layers. The food processor approach minimizes labor and time but sacrifices some flakiness. So choosing a technique involves balancing desired results with available effort and time.
Key Steps and Tips
While the three puff pastry methods vary in their techniques, there are some key steps and helpful tips that apply across the board:
Keep Things Cold
Working with well-chilled ingredients is vital. The butter should be ice cold when making the butter block so it remains solid during the rolling and shaping process. It’s also important to chill the dough thoroughly between turns and before final shaping.
Work Quickly During Shaping
Warm hands and working too slowly when encasing the butter block or performing turns can cause the butter to soften and be absorbed into the dough rather than remaining distinct layers.
Use High Quality Butter
Butter is essential for puff pastry’s characteristic flakiness. Use the best quality butter you can, with a high fat content. European style butters tend to work very well.
Roll and Shape Evenly
Careful, even rolling and shaping creates neat layers for the best rise. Uneven thick and thin spots can inhibit puffing.
Keep Things Floury
Ample flour is needed when rolling to prevent sticking, but excess should be shaken off before folding and shaping.
Check for Layers
After chilling, the distinct layers of butter and dough should be visible when the puff pastry is gently bent or rolled a bit. Well-defined layers means the shaping process worked.
Limit Handling Before Baking
Avoid overworking the chilled puff pastry when rolling it out for use or the delicate layers can meld together. Handle gently.
Following these guidelines will help ensure puff pastry success regardless of which preparation method you choose!
Conclusion
In summary, puff pastry dough is made using a basic detrempe dough and butter block that get repeatedly rolled, folded, and turned. The main methods for completing this process are the regular or basic method with multiple single and double turns, the rapid method with 6 simplified turns, and the food processor approach which mechanize the folding steps. While the regular technique is most time consuming, it results in the most defined layers and flakiest texture. The rapid method sacrifices some layering for speed, while the food processor approach trades flakiness for ease and efficiency. Whichever method you choose, keeping the dough and butter chilled, working efficiently, and handling the finished puff pastry gently will help ensure excellent rise and delicately flaky layers.