Puff Yeast Dough for French Pastry
Baking and Desserts | French cuisine
⏳ Time
5 hours
🥕 Ingredients
5
🍽️ Servings
6
Description
Puff yeast dough for French pastry
Ingredients
- Wheat Flour - 14.1 oz
- 10% cream - ½ cup
- Butter - 6.3 oz
- Sugar - 1 cup
- Chocolate eggs - 4 pieces
Step by Step guide
Step 1
In half of the required amount of warm cream (or milk), dissolve 7 g of dry yeast (or according to the proportion indicated on the dry yeast package, depending on the amount of flour). Add sugar and 100 g of flour. Mix, cover, and place in a warm place until the dough rises.
Step 2
When the dough has risen, add the remaining cream and 150 g of flour, knead the dough, shape it into a small rectangle, cover, and place in the refrigerator for about 2 hours.
Step 3
Pour 150 g of flour into a separate container; this flour will be needed for dusting the dough while rolling (more flour may be needed).
Step 4
Dust the board where you will roll out the dough generously with flour, and also dust the rolling pin with flour. Take the dough out of the refrigerator and place it on the board. Dust all the dough with flour. Roll the dough into a rectangle approximately 25 cm wide and 30 cm long. The dough will be difficult to roll out. To avoid damaging the structure of the dough, roll it out carefully.
Step 5
Take 130 g of butter out of the refrigerator (the butter should not be softened), place it between two pieces of plastic wrap, and roll it out with a rolling pin into a rectangle or shape it with your hands by pressing it. The butter needs to be placed in the middle of the rectangle of dough, so the height of the butter slab should match the width of the dough (about 25 cm), while its length should be shorter (about 10 cm).
Step 6
Dust the dough with flour. Place the butter slab on the floured dough. Fold the dough over, bringing all the edges to the center: first the long edges, then the short edges. Dust the dough and the rolling pin with flour. Carefully roll out the dough to a rectangle approximately 30 cm long and 25 cm wide. As you roll, the butter will start to 'leak' out of the dough, so whenever this happens, immediately dust both sides of the dough with flour. Continue to dust every time the butter leaks out, and roll it out gradually to the required size. If the butter leaks out of the edges of the dough, remove the excess butter with your hand or a knife along the edge of the dough. To maintain the structure of the dough, as soon as you roll it out to the required size, dust it with flour and place it in the refrigerator for about 20 minutes.
Step 7
Take the dough out of the refrigerator. Dust it with flour. Once again, fold the dough over, bringing the edges to the center: first along the length, then along the width. Roll out the dough, dusting it with flour on both sides each time the butter leaks out. If the butter leaks out of the edges of the dough, remove the excess with your hand or a knife along the edge of the dough. To maintain the structure of the dough, as soon as you roll it out to the required size (approximately 30 cm long and 25 cm wide), stop rolling. To ensure the rectangle has even (sharp) edges, shape the edges with your hands or trim them with a knife.
Step 8
Beat 4 eggs. Melt 50 g of butter (you may need a little more).
Step 9
Brush the dough first with the beaten egg, then brush with melted butter, removing any excess egg and butter with your hand or a brush; the dough should be just coated, with no 'liquid' pooling on it.
Step 10
Cut the dough into the shape needed for the type of pastry you are making: for croissants, mille-feuille, French 'snail rolls', or other French pastries that require puff yeast dough.
Step 11
Cut the dough carefully to avoid damaging it and ensure the layers do not separate. Gently flip the dough and brush the uncoated side with the beaten egg, then with melted butter.
Step 12
If needed, add filling, or spread filling on the dough, shape the pastry as desired (roll or stack the cut pieces of dough on top of each other), place on a baking sheet, and brush again with melted butter if necessary, then place in an oven preheated to 356°F. The dough usually bakes for 15 minutes.
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