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Homemade puff pastry,
(that of Iginio Massari ...)

Homemade puff pastry

In the end, I fell for it too… I wanted to prepare a little more pastry at home professional of those that I have already presented in these pages.

And what better example than the one proposed and prepared by Iginio Massari?!?
(here the movie on Heaven)

While requiring more manual skills than a quick pastry like this (click here) still avoids all the stunts of the classic one.
And that's not cheap!

I will confess that, having learned the technique well, I wanted to try it, with some success, even in the preparation of the legendary croissants!
As soon as possible, I'll take those too, I promise.

You don't need many ingredients, in addition to a half day free from too many commitments away from home since, between one passage and another, there are still some waiting times.

Times that can still be used to do other things at home or in the surrounding area: there is always a lot to do!

Now, starting as always with the ingredients, let's start working with a rolling pin!

Ingredients:

portions n. 2 4
water ml. 125 250
flour g. 325 650
sale g. 6 12
cubed swiss butter (v. Note) g. 83 165
for the peeling
cubed cold Swiss butter g. 200 20

Preparation:

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Cut all the butter into cubes and place in the refrigerator what you will need for the peeling.

Pour all the ingredients into the bowl of the planetary mixer (excluding the butter for the flaking) and knead briefly, at minimum speed and with the hook, for a couple of minutes, just enough to mix them together.

Add the butter for the flaking, always in cubes, cold from the refrigerator; mix for a maximum of one minute: just enough to coarsely incorporate the cubes without allowing them to be absorbed by the dough.

Dust with flour and turn the mass over.

Lightly dust it on all sides and shape a brick.

Roll out with a rolling pin, adding a little flour if necessary: ​​the dough will tend to stick; but that's okay.

Make a first round of three folds.
The photos show how.
Rotate ninety degrees and roll out again.

Now give it a second round, this time to four.

Always remember to rotate the dough ninety degrees each time with respect to the previous folds (in this way the part buttery will eventually remain imprisoned, allowing us to eventually obtain the much desired peeling effect!).

Place in a tightly closed plastic bag and refrigerate for an hour.

After this time and taking the dough out of the fridge again, I deviate briefly from the procedure indicated: I don't trust so much in my dexterity; then, I repeat the drafting operation to three and then to four and then I give another hour to rest in the fridge

before moving on to the last draft and the last two four-folds.

Even those repeated,

the pastry will be ready for use, after at least another two hours of rest, preferably one night:
I prepare it in the afternoon to use it the next day ...

The day after the photos of the preparation (two-portion version) the dough was divided into three equal parts: two, each rolled out in a plastic zip-up bag, were placed in the freezer for future preparations.
The other, spread at three millimeters and then divided into three equal rectangles,

it was baked and cooked for 15 'at 220 ° C in a preheated oven (static) and then left to cool.

It was used to make a simple millefeuille with simple custard and covered with a glaze of powdered sugar and lemon juice.

Left to cool, it was then tasted with greediness.

A goodness

ADVICES AND NOTES:

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