Puff Pastry

YIELD: 3 Full Sheet Pans
MIXER SIZE: 10 QT

INGREDIENT

Tourlami Premium Butter
Melted & Cooled to Room Temperature
Cool Water
White Vinegar
All-Purpose Flour
Diamond Crystal Kosher Salt


PER PATON
Tourlami Premium Butter
Dough

GRAMS

176

800
88
1776
22


704
1440

MIX METHOD

  1. Add wet to bowl, then dry on top.

  2. Mix until the dough is smooth and passes windowpane test. Divide into two patons and allow to chill overnight.

LAMINATION METHOD

  1. Let dough come up to temp before sheeting out, should be cool, not cold, around 50ºF, and pliable. Butter block should be 65ºF-70ºF to lock in.

  2. Do one double fold, allow to rest for at least 30 minutes in the refrigerator.

  3. Let the paton temper before sheeting. The paton should feel like one unit (you can’t feel butter and dough separately). Do one single fold and allow the paton to rest for at least 30 minutes in the refrigerator. 

  4. Let the paton temper before sheeting, and do an additional single fold (one double fold, and two single folds in total). Allow the paton to rest at least 30 minutes in the refrigerator, preferably overnight before sheeting down.

SHEETING METHOD

  1. Allow the paton to temper so that the dough feels like one solid mass.

  2. Sheet down to 3mm.

  3. Add flour as needed during the sheeting process to avoid ripping.

BAKE

  • 1/2 sheet pan: 365ºF ·  Full Fan · 15 minutes, then invert and place 2 sheet pans on top.

  • Bake an additional 20 minutes, take off pans and cook until golden - about 5 minutes.

NOTES

  • Puff Pastry sheets can be frozen.

  • Bake from the refrigerator or room temperature without much variation in end result.

  • For a more tender puff, do 4 single folds.

  • For more flake, do 2 double folds.

  • Bake time and temperature are suggestions.