Description
Delicate French pastry dough reveals culinary magic with simple ingredients and precise technique. Buttery layers promise elegant desserts and savory creations that will transport you to Parisian kitchen bliss.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) all-purpose flour
- 1 pound (454 grams, 4 sticks) unsalted butter
Seasoning:
- ½ teaspoon kosher salt
Liquid Ingredients:
- 6 ounces (177 milliliters) ice-cold water
- 1 teaspoon (5 milliliters) lemon juice
Instructions
- Combine all-purpose flour (250 grams or 8.8 ounces) and salt in a spacious mixing vessel. Integrate cold unsalted butter (225 grams or 8 ounces), methodically crushing and flattening with fingertips until mixture resembles coarse, grainy texture similar to cornmeal.
- Gradually introduce ice-cold water, gently incorporating with a wooden utensil. Maintain a rough, uneven consistency without aggressive mixing. Use palms to break down substantial moisture pockets and smooth uneven areas.
- Execute fraisage technique by pushing dough against bowl’s edges using knuckles, ensuring butter distributes evenly and creates potential for delicate, layered pastry. Systematically fold dough over itself multiple times to capture loose, dry ingredients from bowl’s bottom.
- Delicately shape dough into a compact circular disk. Monitor temperature closely; if dough feels warm, pause and refrigerate for 5-7 minutes to maintain optimal butter consistency.
- Transfer dough onto lightly dusted work surface. Roll into precise rectangular shape measuring approximately 25 by 30 centimeters (10 by 12 inches). Implement classic book-fold technique: fold one shorter edge toward center, then overlay second edge.
- Rotate dough 90 degrees, repeating folding process to create additional intricate layers. This method enhances structural integrity and creates potential for flakier final product.
- Evaluate dough’s temperature. If sufficiently chilled, proceed with recipe. Otherwise, encase in plastic membrane and refrigerate for 20-30 minutes. Dough remains viable for seven days refrigerated or up to one month when frozen.
Notes
- Slice cold butter into small cubes for easier integration with flour.
- Gently mix ingredients until just combined, avoiding excessive kneading.
- Refrigerate dough for at least 30 minutes to relax gluten and prevent shrinkage.
- Dust work surface sparingly with flour to prevent dough from becoming dry.
- Fold and turn dough minimally to preserve delicate, layered butter pockets.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 1126.5 kcal
- Sugar: 0 g
- Sodium: 118.5 mg
- Fat: 83 g
- Saturated Fat: 52 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 104.25 g
- Fiber: 3.25 g
- Protein: 12.5 g
- Cholesterol: 205 mg