From home, with love: African cuisine, around the world by Ramatou aka ''Mina''

Author:Ramatou aka ''Mina'' [aka ''Mina'', Ramatou]
Language: eng
Format: epub
Published: 2015-02-28T05:00:00+00:00

DOUGH

HOMEMADE PUFF PASTRY (PATE FEUILLETEE)

Yield: 3 lbs.

Time: 4 hours, 30 minutes

Ingredients: 4 cups all-purpose flour

2 teaspoons salt

7 tablespoons unsalted butter, chilled and cut into pieces

1 1/4 c cold water

14 oz. butter, room temperature 1/2 cup flour

Directions:

Dough: Measure four cups of flour and two teaspoons of salt into a large bowl, stirring to mix. Add the cold butter pieces, blending them into the flour with your fingers

or a pastry cutter until the mixture looks like coarse meal. Now add the cold water. Stir briskly with a fork or your fingers until a rough dough forms and pulls from the side of the bowl.

Knead the dough on a floured surface two or three minutes until smooth, adding flour as necessary to keep the dough from sticking. Wrap the dough in plastic and chill for 30 minutes.

Butter: While the dough is chilling, mix the softened butter with the flour. Transfer it to large piece of plastic wrap

and cover the butter with a second piece of plastic

wrap. With your hands (or a rolling pin or spatula), flatten and shape the butter into a rough 8" or 9" square. Set the butter in the fridge to firm up.

Incorporation: After the dough has chilled for 30 minutes, remove it and the butter from the fridge. The butter should now be firm but pliable.

On a lightly floured surface, roll the dough out into an 11" or 12" square. (There's no need to measure; just be sure that it's a little larger than your square of butter.) Set the chilled butter so that it sits diamondshaped in the center of the square-shaped dough. Fold the corners of the dough inward to enclose the butter completely. Press the edges of the dough together to join them.

First Rolling and Folding of the Dough The dough with butter now needs to be rolled out and folded six times. Depending on how warm your kitchen is, you'll need to return the dough to the fridge to chill

and rest between each folding, or after every two turns.

This is to avoid the butter becoming so soft that it runs or weeps out of the dough while you work with it. Lightly flour your surface. With the side of a rolling pin, firmly hit or tap the dough with the side of your rolling pin to mold the dough (and enclosed butter) into a rectangle. Once the rectangle has taken shape and butter has softened a bit, you can switch to rolling out the dough to shape it into an elongated rectangle about 1/4" thick. Turn the dough several times while you work and dust your work surface with more flour as needed to prevent the dough from sticking.

Straighten the edges of your rectangle by molding them with your hands, the side of a rolling pin, or with a dough scraper. Then, fold the rectangle into thirds as

you would for a letter - short sides’ inward, evenly overlapping in the center, to form three visible layers. (Brush off any excess flour as you fold and take care to align the edges neatly.

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