Puff Pastry

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

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)

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