Gastronomixs

Puff pastry

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
Recipe for 2 kilos. 

Puff pastry

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Ingredients

1000

g

all-purpose flour

520

g

water

30

g

egg yolk, pasteurised

415

g

butter

17

g

salt

Preparation method

  • Briefly mix the flour, water, egg yolk, salt and 185g butter into a pre-dough.
  • Roll into a ball and then roll out into a square, working from the centre outwards.
  • Fold the remaining butter (230g) into the dough, as if it were an envelope.
  • Roll the dough out lengthwise and fold into three equal parts, turn by 45 degrees and roll out once again lengthwise. Fold into three equal parts again.
  • Set to cool in the refrigerator for about an hour.
  • Roll out lengthwise once more and fold into three equal parts again.
  • Turn by 45 degrees, roll out lengthwise and fold into three equal parts again.
  • Set to cool in the refrigerator for about an hour once more.
  • Once again, roll the dough out lengthwise and fold into three equal parts, turn by 45 degrees and roll out once again lengthwise. Fold into three equal parts again.
  • Set to cool in the refrigerator for a night or store in the freezer in an air-tight plastic bag. Slowly thaw in the refrigerator.
  • Roll out and use as desired. Every recipe will require a baking temperature of its own, ranging from 180 to 220°C.

Serving suggestions

  • As puff pastry shells for fresh fruit pies.
  • As a pastry for 'tompoezen', a Dutch pastry similar to millefeuille, cream slices or Napoleons.
  • You can also fold in more salt for savoury sticks.
  • For chocolate crust pastry, simply add cocoa to the dough in its initial stage.
  • You can also add herbs and spices to the dough in its initial stage to make rosemary sticks, for example.

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