Puff Pastry for the Dessert Plate
Prep 2 hours · Rest 1 hour · Total 3 hours · Yield 12 servings
Puff Pastry for the Dessert Plate is filed under Desserts and built around water cold, white vinegar, and kosher salt. Plan on 12 servings.
Count on 2 hours of prep, 1 hour of resting, about 3 hours from the first measurement to the plate.
What goes in the bowl
Détrempe (the dough part)
- ⅔ cups water cold
- 1 teaspoon white vinegar
- 1 tablespoon kosher salt
- 8 ½ tablespons beurre en pomade softened butter
- 1 tablespoon sugar
- 1 ⅔ cups cake flour
- 1 ½ cups all purpose flour
Beurrage (the butter part)
- 1 ⅔ cups unsalted butter cold but pliable
How the cooking goes
- Turn parchment into a 6.5-inch square and keep it to one side.
- Blend cake flour, AP flour, salt, and sugar in a electric mixer. Add softened butter and mix until evenly incorporated.
- Blend water and vinegar. With the mixer on low, add to the flour mixture and mix until a dough forms.
- Turn out and knead gently until no dry bits remain. Shape into a 10-inch square. Wrap and chill for 30 minutes.
- Whip butter lightly and roll into the 6.5-inch parchment square.
- Enclose butter in dough and seal.
- Roll to 18 x 7 inches. Perform one envelope fold.
- Roll again and perform a second envelope fold. Chill for 30 minutes.
- Repeat two more sets of two folds, chilling 30 minutes between sets (6 total single folds).
- Chill at least 2 hours or overnight.
- Roll to 1/8 inch thick. Chill before baking.
- Oven-bake at 375°F until golden and puffed.
After it comes off the heat
Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.
If you want another plate from Desserts, open Cucumber Pimms Cup with a Clear Method and Three Ingredient Kataifi Nests for the Dessert Plate.
