How To Make Puff Pastry - 2
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More Advice On How To Make Puff Pastry

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Continuing the article on how to make puff pastry...

Rolling out the dough

The method of rolling is also important and differs slightly from the usual way. You roll shortcrust pastry to shape the dough; in puff pastry it is the rolling that actually makes it.

Always roll the dough away from you, keeping the pressure as even as possible. Many people are inclined to put more weight on the right or left hand, which pulls the dough to one side; keep it straight by applying even pressure all around.

Bring the rolling pin down smartly on to the dough and roll it forward with a strong, firm pressure in one direction only. Continue until just before the edge of the dough. Never let the rolling pin run off the edge as the object is to keep the dough strictly rectangular in shape.

Lift the rolling pin and continue rolling forward in one direction, bringing it down at the point to which it was last rolled. In this way the whole area of the dough is rolled in even layers, 1/2-3/4 inch thick.

Once rolled to an even rectangle, the dough is folded in three round the butter. Graduate the thickness of the following rollings, so that these subsequent ones are progressively thinner. You must avoid pushing butter through the dough, which might happen if it was rolled thinly in the beginning. Do not turn the dough over; it should only be rolled on one side.

Each rolling is called a "turn" and puff pastry usually has six turns with a 15 minute rest between every two. Before each turn the dough is folded in three (ends to middle) and the edges sealed with the side of the hand or the rolling pin to prevent the folds shifting when dough is rolled. The short period of rest is to remove any elasticity from the dough. If at the end of the rollings the dough is at all streaky (showing that the butter has not been rolled in completely), a seventh turn can be given.

Should fat begin to break through the dough, stop at once. Dust dough with flour, brush off the surplus, and chill it for 10 minutes before continuing.

Once made, the puff pastry may be finally rolled out, cut to shape and stored, wrapped in greaseproof paper and a cloth. It need not be stored in a strip. It will keep for 24-48 hours in a cool place.

Save all trimmings and fold then in three. Place all trimmings on top of each other. Roll out and use for making mille feuilles, jalousies, palmiers, and sacristans.

Baking pastry

If the uncooked pastry seems a little soft, place it on a baking sheet in refrigerator for about 15 minutes (no longer) for it to firm up before baking.

Place pastry on a thick baking sheet well dampened with cold water. This helps to prevent pastry from sliding and shrinking too much while baking. A thick baking sheet will not buckle in the hot oven.

Puff pastry is cooked in a hot oven at 425F or Gas Mark 7. A large case, such as a vol-au-vent or flan, is baked in the centre of the oven. Small pieces such as bouchees and so on, are baked on the top shelf about 5 inches from the roof of the oven. The above applies to gas ovens, as electric ovens vary according to where the elements are placed. Follow your electric cooker's instruction book.

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