Do another letter fold followed by a quarter turn, then repeat 3 more times (for a total of 5 letter folds and 5 turns), sprinkling more flour as needed. Roll the dough into an 8" x 13" rectangle once again. Learn moreīlog Why does butter temperature matter in pastry? (The edges will be very rough it’s OK if it isn’t a perfect rectangle at this point.)įold one third into the center, then the opposite third over the first, like you were folding a business letter this is called a letter fold. Dust the top of the dough and your rolling pin with flour and roll into an 8" x 13" rectangle about 1/2" thick. Transfer the dough to a generously floured work surface and use a bowl scraper or bench knife to gather and press it into a rough rectangle press any loose bits into the top or sides of the dough. If you have a lot of dry bits at the bottom of the bowl, add more water, 1/2 teaspoon at a time, until it comes together. Stir in the remaining liquid and gently knead the dough in the bowl just until it comes together. Add about half the liquid to the dough and use a flexible spatula or bowl scraper to evenly disperse the liquid. In a liquid measuring cup, whisk together the cream and water. Toss the mixture to evenly coat the butter in flour. Add the butter, pressing the cubes between your fingers and thumbs to create flat flakes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.To make the rough puff pastry: In a large bowl, whisk together the flour and salt. (Do not overfill or the tarts could overflow you may not use all of the custard.)īake until the crusts are golden and the filling puffs slightly, about 45 minutes. Divide the custard among the pans, filling each about three-quarters full. Strain through a fine-mesh sieve into a large measuring cup. Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Refrigerate 20 minutes, then press the dough into the tart pans. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.īutter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Fold the outer fourths into the center, then fold in half like a book and roll out again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft. Roll out the folded dough into a large square again. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into an 11-inch square and mark it into thirds. Fold the sides of the “water dough” over the “oil dough” to enclose completely. Place the “oil dough” square on top and turn it so that it looks like a diamond. Unwrap the “water dough” and roll out into an 11-inch square on a lightly floured surface. Transfer the “water dough” to a piece of plastic wrap wrap in the plastic and refrigerate 20 minutes. Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the “oil dough” to a piece of plastic wrap and pat into a 7 1/2-inch square wrap in the plastic and refrigerate 20 minutes. Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together.
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