Puff Pastry

By:
Chef Anna
Olson
 Beurrage
3 cup (675 g) unsalted butter, at room
temperature
1 cup (150 g) all-purpose flour

Détrempe
4 cup all-purpose flour
1 cup (250 ml) cool water
(130 g) unsalted butter, at room
temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Methods
Mixing

Kneading

Chilling

French Folding Method

Rolling

Resting
Procedure
1. Begin with making the Beurrage. Put the butter and the flour on a mixer.
Enough to just incorporate the two ingredients. The goal is to have a
smooth consistency.
2. Chill it to the fridge until its almost firmed (2 hours)
3. The Détrempe: Add the flour, water, sugar, salt and the lemon juice,
knead it for a couple of seconds in the mixer.
4. Add the butter and knead again for 4 minutes.
5. Shape the dough into 8 inch square. Chill in the fridge for about 90 mins.
6. Take the dough from the fridge and laminate in a well-floured
surface,roll the Beurrage into into a rectangle about 16-x-9–inches.
7. Place the détrempe in the centre of the beurrage and fold the beurrage
over to completely envelope the détrempe.
8. Place the Détrempe in the centre of the beurrage and fold the Beurrage over to
completely envelope the Détrempe.
9. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work
surface as needed.
10. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch
rectangle, brushing off and folding into thirds.
11. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2
hours up to a day.
12. For the second fold, roll the dough again into a 20-x-10-inch rectangle, and
fold into thirds.
13. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap
and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
14. For the final fold, roll and fold the dough the dough into thirds for the final
time (just once this time). The dough is now complete, but must be wrapped and
chilled for a minimum of 2 hours before using.
Tips
1. Must use cold or cool water.
2. Dust excess flour into the dough.
3. Chill the Beuarrage to be firm.
4. Use a big rolling pin when rolling out the dough.
Puff Pastry
Tarts

Apricot Vol-au-vent Salted Caramel Pear S'mores Tart

Tart
 S'mores Tart
1. Take a 250g that is rolled into 8-inch
squares. Cut it into 4 squares.
2. Place in a baking pan.
3. Put the graham crackers on the top of
dough, marshmallo, chocolate and
another graham on the top.
4. Seal the crust by folding the edge into
each side.
5. Eggwash the top to promote
browning on the inside.
Salted Caramel Pear Tart
1. Take a 250g that is rolled into 8-inch
squares. Cut it into 4 squares.
2. Use a paring knife and cut a letter "L" on
the side without cutting the space in
between.
3. Fold one another to meet the opposite
corner. Put in the baking sheet.
4. Peel and core the pear.
5. Simply slice the pear into thin slice and
arrange them wholly in the center.
6. Top with 1 tbsp. brown sugar and drizzle
with whipping cream.
7. brush with a little eggwash on the edge of
the tart.
8. And finally, a pinch of salt on the top.
Apricot Vol-au-vet
1. Start by measuring a 1/4 cup ground almond, 2 tbsp
sugar, and half of an egg to bind it, a touch of almond
extract.
2. Mix them and set aside.
3. Take a 250g that is rolled into 8-inch squares, take a
cookie cutter and cut the dough into circles.
4. Place in a baking sheet and dock the bottoms with a fork.
5. Cut out more circles then cut again in the middle using
the smaller cutter.
6. Eggwash the dough and put the cut out ring of dough in
the top of the crust.
7. Scoop a spoon of marzipan and put the apricot in the top
8. Eggwash the side of the crust.
 Tips:
1. Give the puff pastry a room in the baking sheet, because
it will grow and expand when baked.
2. Half an egg= 2 tbsp
3. Do not forget to eggwash the crust to have a nice brown
color when baked.
4. Tarts are baked for 25-30 mins