LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Monday, August 01, 2005
#5 LesPâtes de Cuisine - Part 2B; Puff Pastry
Pâte Feuilletée - Puff Pastry (or pastry leafs/leaves)
Which is the 1st of 2 days we spend doing this. Tomorrow continuing the "turns".
Has 4 turns, thus 730 leafs (not 1000).
Detrempe - puff pastry base
300 g flour 100%
150 ml water 50%
50 g butter (melt & cool) 17%
6 g salt 2%
Put sifted flour on board, make a flat well, add salt, cold water, melted & cooled butter
use scraper, do not work
cut together; when stable work w/ 2 hands; holding w/ one and cutting with the other
bring into a ball; lightly flour;
Cut a cross on top 1/2 way through and pull away/up the "ears" a little
film & fridge
Use "dry" butter for puff pastry. Check your fromagerie; or use hardest available at regular shop - optionally squeeze out liquid with towel/cheesecloth
Beat into a square; maybe 15x15cm - a square square - square up sides (this will go on top of dough ball [w/ ears] later)
fridge butter
Later
take pastry; flour board under & lightly on top of pastery- roll out ears - leave hump in middle
butter square onto pastry over the hump - must fit within center square of pastry; flat ears over to center (overlapping's OK) until butter is not visible; butter must be sealed in
pound/tap flat - keep it square
roll out to 3x length - keep sides & end squared up (us pin to straighten - fold over ends a little if needed); keep it symetrical
Any time it gets soft or gooey or elastic - fridge it - wrap and rest it
brush away excess flour & fold inwards in 3; keep it tight - it will be square again
press edges; press a diagonal cross to make the thing stick together; turn 90 degrees (this is one turn)
Roll out again; fold in again; press; rotate; this is 2 turns
…the saga continues tomorrow…
Which is the 1st of 2 days we spend doing this. Tomorrow continuing the "turns".
Has 4 turns, thus 730 leafs (not 1000).
Detrempe - puff pastry base
300 g flour 100%
150 ml water 50%
50 g butter (melt & cool) 17%
6 g salt 2%
Put sifted flour on board, make a flat well, add salt, cold water, melted & cooled butter
use scraper, do not work
cut together; when stable work w/ 2 hands; holding w/ one and cutting with the other
bring into a ball; lightly flour;
Cut a cross on top 1/2 way through and pull away/up the "ears" a little
film & fridge
Use "dry" butter for puff pastry. Check your fromagerie; or use hardest available at regular shop - optionally squeeze out liquid with towel/cheesecloth
Beat into a square; maybe 15x15cm - a square square - square up sides (this will go on top of dough ball [w/ ears] later)
fridge butter
Later
take pastry; flour board under & lightly on top of pastery- roll out ears - leave hump in middle
butter square onto pastry over the hump - must fit within center square of pastry; flat ears over to center (overlapping's OK) until butter is not visible; butter must be sealed in
pound/tap flat - keep it square
roll out to 3x length - keep sides & end squared up (us pin to straighten - fold over ends a little if needed); keep it symetrical
Any time it gets soft or gooey or elastic - fridge it - wrap and rest it
brush away excess flour & fold inwards in 3; keep it tight - it will be square again
press edges; press a diagonal cross to make the thing stick together; turn 90 degrees (this is one turn)
Roll out again; fold in again; press; rotate; this is 2 turns
…the saga continues tomorrow…
posted by willson @ 13:02 
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