Homemade Puff Pastry using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Puff pastry, the culinary equivalent of a magician's hat, is a flaky wonder that transforms ordinary ingredients into extraordinary delights. Originating in the kitchens of 17th-century France, this pastry is a testament to the art of layering butter and flour, creating a delicate dance of textures that puff up in the oven like a hot air balloon. With just four simple ingredients—flour, butter, water, and salt—this dough requires a bit of patience and finesse, but the reward is a golden, buttery crust that can cradle everything from sweet pastries to savory pies. Fun fact: the secret to its airy quality lies in the multiple folds and turns, making it a workout for both your arms and your taste buds! So roll up your sleeves and prepare to impress with this timeless classic.
Ingredients
- 250 g Flour t55
- 5 g Salt
- 125 g Water
Steps
Dough
- Add 250 g of flour t55, 5 g of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 125 g of water in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Form a ball with the dough.
- Wrap it in cling film.
- Setaside the dough in a fridge during 30min.
Butter Block
- Place Butter between two sheets of baking paper.
- Flatten it into a rectangle using a rolling pin. Ensure the butter is cold.
- Setaside the preparation content in the fridge during 15min.
Folding and Resting
- On a lightly floured surface, roll out the dough into a rectangle, about twice the size of the butter rectangle.
- Place the cold butter rectangle in the center of the dough.
- Fold one side of the dough over the butter, then fold the other side over, like folding a letter.
- Gently press the edges to seal the butter inside.
- Roll out the dough into a long rectangle, being careful not to press too hard and squeeze out the butter.
- Fold the rectangle into thirds (a single fold). This is your first turn.
- Wrap the dough in cling film.
- Setaside the dough in the fridge during 30min.
- Repeat steps 17-20 five more times, for a total of 6 single folds, refrigerating the dough for 30 minutes between each turn.
- After the last turn and refrigeration, the puff pastry is ready to use.
