Last Saturday we were at The Seattle Gift & Holiday Food Show, where we demonstrated how to make puff pastry, and how to use it to make savory amuse bouche.
Here is the full recipe:
750gr flour (1.5 pound)
250gr butter (1/2 a pound)
17gr Salt (1/2 a ounce)
350gr water (12 ounces)
350gr folding butter (12 ounces)
|the flour, salt and 250gr of butter cut in small pieces|
|use the hook or paddle attachment|
|slowly add the water|
|dough in transition|
|The dough ready|
|Remove wrap and refrigerate|
|With a rolling pin tap the 350gr of butter in to a thin square|
The only thing left to do is to roll the dough into a rectangle twice as big as the butter.
Wrap the butter in the dough and roll everything together.