Rough puff pastry

Rough puff pastry

By
From
Leiths How to Cook
Makes
500 g
Photographer
Peter Cassidy

Here, all the butter is added to the détrempe, in large cubes. When the pastry is rolled and folded, the butter thins into large patches between layers, which helps to create a flakiness in the pastry but no defined, complete layers. Rough puff generally has 4 roll and folds, and rises about as much again as the thickness it is rolled. Like puff pastry, rough puff can be prepared in advance; the same guidelines apply.

Ingredients

Quantity Ingredient
250g plain flour, plus extra to dust
1/2 scant teaspoon salt
150g unsalted butter, cold but pliable
90-120ml water, chilled

Method

  1. Sift the flour and salt into a medium bowl. Cut the butter into 1.5 cm cubes and add to the bowl. Add 90 ml cold water and, using a cutlery knife, mix together quickly and efficiently for about 15–20 seconds, turning the bowl as you stir.
  2. The flour and water will form large flakes, some of them attaching themselves to the cubes of butter. Drag the large flakes to the side of the bowl and add more water, ½ tablespoon at a time, to the dry flour and butter in the bottom of the bowl. Quickly stir again with the knife, to create large flakes, adding a little more water if necessary. You should not ideally add any more than about 8 tablespoons water, or the pastry may start to toughen.
  3. Feel the large flakes and, if there seems to be a good amount of moisture within them and the water is evenly distributed, pull the large flakes together with the butter and mould the pastry in your hands a little to bring the détrempe together.
  4. Gather the détrempe into a ball; it should now be a homogeneous dough, with no dry, floury patches. The butter cubes will be dotted throughout the détrempe; try to cover any exposed butter with flour and water. Overworking with your hands will cause the butter to soften too much and become greasy. Shape the détrempe into a block about 12 x 17 cm and 2–3 cm thick, wrap closely in cling film and place in the fridge to relax for about 20 minutes.
  5. Remove the détrempe from the fridge, unwrap and place on a floured surface, with a short end facing you. Ridge gently, patting up and down on the détrempe, keeping the rolling pin parallel to your body. Try to keep the sides straight and the corners of the pastry square, using a palette knife or your hands, but keep hand contact to a minimum to prevent the pastry warming up. Keep ridging as much as possible, as it is better for the pastry than rolling.
  6. Now roll with quick, short sharp rolls, gently encouraging the pastry to lengthen rather than applying too much pressure and stretching it. Avoid creating thick ends at the top and bottom of the pastry. Roll back a little if necessary and avoid rolling over the top and bottom edge, as you will stretch the top layer and create uneven numbers of layers, which will result in uneven rising.
  7. When the pastry is about 3 times as long as it is wide, re-check the sides are straight and corners square, then fold the bottom third of the pastry up over the middle third and the top third down and over the bottom and middle third. Turn the pastry so the folded side is to your left. This is known as a ‘roll and fold’.
  8. Repeat the roll and fold, making sure the pastry is cold to the touch and the butter is not becoming greasy. If some butter breaks through on the surface, then scatter some flour over it, dust off with a pastry brush and continue. Two roll and folds should take no longer than about 5 minutes. Wrap closely, making a note of how many roll and folds you have done, and place in the fridge again to relax.
  9. Repeat the 2 roll and folds again, wrap and chill again. If after 4 roll and folds the butter is still evident and streaky, you will need to do one more, but generally rough puff pastry has 4 roll and folds. Keep wrapped in the fridge until needed.
Tags:
Leiths School of food and wine
cookery course
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