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This is regarded as the finest and most professional pastry. It is time‑consuming but well worth making if a large quantity is required. Uncooked puff pastry may also be stored in the home freezer for up to 3‑4 months. When only small amounts of pastry are needed, commercially frozen and chilled puff pastry are particularly useful. Puff pastry, which is used for savoury pie crusts, as wrappings for meat and poultry, for vol‑au‑vents, cream horns, mille feuilles and palniiers, must be rolled out six times. |
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Vol‑au‑vents, patties and pastry crusts, which need the greatest rise and flakiness, should always be shaped from the first rolling of the finished dough. Second rolling, including trimmings from the first rolling, can be used for small items such as pahniers and crescents. |
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Prepared uncooked puff pastry can be stored for two to three days in the refrigerator. |
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Sift the flour and salt into a large bowl. Cut 113g of the butter into small pieces and rub it into the flour with the fingertips. Add the water and lemon juice and, using a round‑bladed knife, mix the ingredients to a firm but pliable dough. Turn the dough on to a lightly floured surface and lightly knead it until smooth. Shape the pastry into a thick round and cut through half its depth in the form of a cross. |
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Open out the four flaps and roll them out until the centre is four times as thick as the flaps. Shape the remaining firm butter to fit the centre of the dough, leaving a clear 1 in. all round. Fold the flaps over the butter, envelope style, and press the edges gently together with a rolling pin. Roll the dough into a rectangle 40cm. x 20cm, sing quick short strokes. Roll lightly but firmly, back and forth, so as not to squeeze out the butter. Brush off any surplus flour between rollings. Fold the dough into three and press the edges with the edge of the little finger. Wrap the pastry in a cloth or greaseproof paper, cover with polythene and leave in a cool place for 20 minutes. Roll out the pastry, raw edge pointed to the left, to a rectangle as before. Fold and leave to rest for 20 minutes. Repeat rolling, folding and resting four times, giving the dough a half‑turn every time. Leave the dough to rest for 30 minutes in the refrigerator before shaping it. Puff pastry, properly made, should rise about six times in eight and should generally be baked in the centre, or just above, of a pre‑heated oven, at 450T (mark 8). |
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Open out the four flaps and roll them out until the centre is four times as thick as the flaps. Shape the remaining firm butter to fit the centre of the dough, leaving a clear 1 in. all round. Fold the flaps over the butter, envelope style, and press the edges gently together with a rolling pin. Roll the dough into a rectangle 16 in. x 8 in., using quick short strokes. Roll lightly but firmly, back and forth, so as not to squeeze out the butter. Brush off any surplus flour between rollings. Fold the dough into three and press the edges with the edge of the little finger. Wrap the pastry in a cloth or greaseproof paper, cover with polythene and leave in a cool place for 20 minutes. Roll out the pastry, raw edge pointed to the left, to a rectangle as before. Fold and leave to rest for 20 minutes. Repeat rolling, folding and resting four times, giving the dough a half‑turn every time. Leave the dough to rest for 30 minutes in the refrigerator before shaping it. Puff pastry, properly made, should rise about six times in height and should generally be baked in the centre, or just above, of a pre‑heated oven, at 450T (mark 8). |
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