Ingredients:
8 ounces
cold unsalted butter, cut in 1/2 inch cubes,
freeze for 20 minutes
6.8
ounces all-purpose flour
3/4
teaspoon fine sea salt
2.4
ounces ice water
Preparation:
While
butter is freezing, in work bowl of standing mixer fitted with paddle, blend
together flour and salt. Scatter frozen
butter over dry ingredients and mix until coated with flour and butter pieces
are as large as a walnut. With mixer
running, add water and blend until dough just barely comes together. Transfer to a floured work surface and pat
into a 4 inch by 8 inch rectangle. Fold
into thirds like a business letter and roll out to a 4 x 8 inch rectangle
again. Refrigerate 20 minutes. Roll out and fold twice. Refrigerate 20 minutes. Roll and fold for the last time. Dough is ready to be used at this point. Refrigerate and freeze before use.
History:
Recipe
comes from Chef Tech Cooking School's Pro Baking, Classical French, series of
classes.
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