Puff Pastry

Name: Puff Pastry
Yield: Yield: approximately 11 pounds (5 kg)
Ingredients: 4 pounds 6 ounces (1 kg 990 g) cold unsalted butter; 1 teaspoon (5 g) salt; 1 pound 2 ounces (510 g) bread flour; 3 tablespoons (45 ml) lemon juice; 3 tablespoons (45 g) salt; 1 quart (960 ml) water; 7 ounces (200 g) unsalted butter, melted; 1 cup (240 ml) water; 1 teaspoon (15 ml) lemon juice; 2 ounces (55 g) unsalted butter, melted; 2 teaspoons (10 g) salt; 1 pound 2 ounces (510 g) cold unsalted butter; 4½ ounces (130 g) bread flour; 2 teaspoons (10 ml) lemon juice; Pinch of salt; 2 pounds 4 ounces (1 kg 25 g) bread flour; 14 ounces (400 g) cake flour; 1 tablespoon (15 ml) lemon juice; 11 ounces (310 g) bread flour; 3½ ounces (100 g) cake flour

Preparation info

Yield: approximately
11 pounds

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Butter Block

4 pounds 6 ounces (1 kg 990 g) cold unsalted b

Pastry
Vegetarian

Method

To Make the Butter Block

Work the cold butter into the proper consistency (see Note) with the warmth of your hand. Dissolve the salt in the lemon juice. Mix into the butter together with the bread flour.
Shape into a 12-inch (30-cm) square (6-inch/15-cm for the small-batch recipe) and refrigerate until firm