Puff Pastry- Master Chefs

* Exported from MasterCook *

PUFF PASTRY - MASTER CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Pastries
Masterchefs New york
24fa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- julienne strips
1 c Champagne OR
1 c Wine, white, dry
1 c Cream, whipping
1 tb Vinegar, wine, white
1 t Seeds, caraway
1/2 ts Salt
Pepper, black
4 c Flour, all purpose
1 1/2 ts Salt
1 c Water, cold
1 lb Butter, unsalted, chilled,
-- cut into pieces

This recipe produces a "double batch" for most
recipes in the database. Cut all of the ingredients
in half if you're only doing one recipe.

Set aside about 1/2 cup of flour on a work
surface.

Place the remaining flour with the salt in a
mixing bowl or mixer.

Add 1/4 c (1/2 stick) of the butter and cut the
mixture together until crumbly.

Add just enough cold water so mixture can be
gathered together in a ball.

Cut a cross into the top of the ball, and place
it in a covered bowl and chill for about 30 minutes.

Place the remaining butter on the work surface
with the reserved flour. Toss the butter to coat.

Use the heel of your hand to work the flour into
the butter then place the butter-flour mixture on a
sheet of waxed paper, cover with a second sheet and
press the mixture into a flat square.

Refrigerate just until the butter-flour mixture
is approximately the same consistency as refrigerated
dough.

Roll the dough into a cloverleaf shape, with 4
"leaves" extending diagonally from the center. Place
the butter flour mixture in the center, then fold each
"leaf" over, forming a neat, square package with the
leaves slightly overlapping.

Roll the dough on a lightly floured surface into
a large rectangle with the short end toward you.

Fold into thirds as you would a letter. Rotate
the dough 1/4 turn so that the open side is at the
right (this is called a single turn).

Repeat rolling the dough into a large rectangle,
folding into thirds and rotating 1/4 turn.

Wrap dough and chill 1 hour or longer.

Give the dough 2 more sets of 2 single turns,
always beginning and ending with the open side at the
right.

Refrigerate 1 hour or longer between each set of
2 turns.

After final set of turns (6 single turns in all),
wrap and refrigerate dough again for at least 1 hour.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York



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