RETURN TO  PUFF PASTRY


THREE QUARTER PUFF





250g (9oz)    Strong White(bread) Flour.

         Salt Pinch

  25g (3/4 oz)  Butter.

140g (5oz)     Cold Water


165g (6oz)     Unsalted Butter

 

METHOD OF MIXING 

(1) sieve the flour and salt into a mixing bowl.

(2) Add the butter and rub into the flour

(3) Add the cold water and mix , using spatula or hands until a clear dough is formed.

(4) Remove from the bowl, wrap in cling film or place in a freezer bag and put in the refrigerator for 10 minutes to allow the Gluten to recover.

(5) Weigh the butter, place in the fridge in preparation for the next stage.


NOTE: if using salted butter, omit the salt from the recipe.

 The dough is now ready to incorporate the butter using either the English or French method.