Madeleine Kamman

Classic Puff Pastry for Home Use

Preparation info
  • FFR—approximately

    1¼ pounds

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

The best butter to use is ideally one that you make yourself by churning it in the food processor and rinsing it thoroughly. You will need 3¼ cups heavy cream to obtain ½ pound of butter.

Ingredients

  • ⅔ cup sifted cake flour
  • 1⅓ cups sifted unbleached all-purpose flour
  • 1

Method

Readying the Ingredients

Sift the flours together in a bowl. Refrigerate it, covered, for at least 1 hour. This will prevent rapid development of gluten which must be avoided at all costs before giving the turns. If you live in a cold climate and keep your flour in a cool room, this is not necessary.

If you have warm hands, soak them 5 minutes in cold water and dry them. Work