This puff pastry’s texture is shorter than that of Classic Puff Pastry with a more tender flake and a lift that is almost equally high. This puff pastry is similar to both Jack Lirio’s and the late Jean Troisgros’ recipes. M. Troisgros called his Warm-Weather Puff Pastry because he assembled both the dough and the butter package by hand, using very soft butter (about 75 degrees). It worked perfectly.
At least 12 hours before making puff pastry, prepare the dough package. Pour
Combine the ice water and salt in a liquid cup measure; stir briefly to dissolve. Add the egg yolk and stir until blended. Turn on the processor and pour the liquid ingredients down the side of the feed tube in a steady stream. Process just until mixture begins to come together but not completely (about 20 to 25 seconds).
Pour the mixture onto a sheet of plastic wrap and after enclosing it, manipulate the dough with fingertips into a
With the aid of a rubber spatula, scrape the mixture out onto a sheet of plastic wrap, and pull edges together to enclose the butter. Work the butter through the plastic wrap with your fingertips into a
Dust the work surface lightly with flour; then place the dough package on it. Beginning in the center of the dough package, roll it out, using firm, evenly pressured strokes and stopping short of the edges, until the dough is less than
Unwrap the butter package and place it on half of the dough; you may have to move some of the butter so it covers only half of the dough package. Then lift the other half of dough over the butter package until the edges meet. Press them together with fingertips, enclosing the butter completely.
Rotate the package 90 degrees counterclockwise, and lightly dust the work surface under dough with flour. Beginning in the center, roll out, using the same firm, evenly pressured strokes and stopping short of the edge. Return the rolling pin to the center, and roll the other section of dough similarly, again stopping short of the edge.
Roll into a rectangle
At this point, a short end of the dough is closest to you. Fold the bottom third up over the center; then fold the top third down over the bottom until it resembles an envelope. This fold is called a single fold. You have just completed the first turn. To complete both turns will take only 2 to 3 minutes.
Rotate the dough 90 degrees counterclockwise (its position on your surface now resembles pages in a book). Lightly dust the work surface and dough with flour if necessary. Roll out as before until dough is less than
With the short end closest to you, fold it into the center of the rectangle. Fold the other short end so that the two shorter ends meet in the center. Now fold dough in half again, forming a double fold consisting of four layers. This is the second turn.
Wrap the dough in foil, and refrigerate for 45 minutes.
Lightly dust the work surface with flour and position the refrigerated dough so that the last fold is perpendicular to you, its top flap opening like a book.
Roll as previously directed until dough measures
Position the dough so that the double fold is perpendicular to you and opens like a book. Repeat the rolling and double folding technique as directed in Turn 3. Refrigerate the dough for 1 hour.
Roll the dough to a
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