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

Preparation info

Approximately
11 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

Butter Block

4 pounds 6 ounces (1 kg 990 g)

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 (a 6-inch/15-cm square for the small-bat