Making Puff Pastry Chef Pepin demonstrates his recipe and technique for the perfect puff pastry. Chef: Jacques Pepin    Series: Cooking With Master Chefs To view video by transcript select start point: LIKE A PLAIN PIECE OF PASTRY DOUGH AND HERE IT IS BAKED. IT PUFFS UP IN THE OVEN BECAUSE OF THE WAY IT I ROLLED OUT, FOLDED UP, AND ROLLED OUT AND FOLDED UP, UNTIL IT CONSISTS OF UNDREDS OF PAPERTHIN LAYERS OF DOGH, SANDWICHED BETWEEN HUNDREDS OF PAPERTHI LAYERS OF BUTTER HERE'S THE WAY JACQUES PEPIN MAKES HIS WE'RE GOING TO DO A CLASSIC PUFF PASTE ONE THAT YOU CAN USE FOR HUNDRED OF DIFFERENT THIGS. AND DIFFERET FLOURS WILL INDICATE IFFERENT TYPE OF THIS IS ALL GLUTEN. BUTTER, WATER AND A DASH OF SALT. IS IS ALL P, WE START WITH A POUND OF FLOUR. 3 CUPS OF FLOUR IS A POUND OF FLOUR, IF YOU TAKE IT TE WAY IM TAKING IT SO I HAVE A POUND OF FLOUR HERE, A DASH OF SALT AND SOME WATER AND I START WITH ABOUT A GOOD CUP OF WATER. DEPENDING WHETHER IT'S VERY HUMID OR VERY DRY, THAT WILL DETERMINE THE AMOUNT OF MOISTURE IN THERE. SO YOU WANT A DOUGH FIRST, I NEED A LITTLE MORE WATER. OKAY..UNTIL IT PRACTICALLY FORMS INTO A BALL WE'RE GOING TO ROLL THAT ON THE TABLE AD I HAVE /4 OF A POUD OF BUTTER ERE SO I NEED A LITTLE BIT OF FLOR TO ROLL THAT INTO A LARGE, /8" THICK RECTANGLE A ROLLI TERE ARE DIFFERET TYPES OF ROLLING PINS. I LIKE A ROLLING PIN WHICH IS STRAIGHT AND EQUAL SIZE ALL OVER. YOUD PROBABLY GET ONE WITH BALL A 2 BEARINGS. SO I SPREAD THIS OUT TO 3/8 THICK BUTTER ON 2/3 OF THE DOGH. AR AND I HVE STICKS OF BUTTER, EACH CUT INTO 4 PIECES. MEANING THAT I HAVE 3, , PIECES OF BUTTER YOU WANT TO BE NOT QUITE UP TO THE EDGE. TAKE 1/ OF THE DOUGH WHICH IS NOT COVERED, COVER THAT ON TOP AND BRING THAT BACK ON THE OTHER END SO NOW I HAVE ALREADY STARTED THE PROCESS OF PUFF PSTE PUTTING A LYER OF BREAD AND A LAYER OF UTTER, FAT. WHAT HAPPENS IS TAT WHEN YOU PUT IT IN THE OVEN, THE LIQID IN TE BRED DOUH DEVELOP INTO STEM BUT YOU HAVE ALL THOSE LAERS OF BUTTER THT WILL WATERPROOF TE DOUGH SO ITS GOING TO START PUSHING AND DEVELOPING INTO A MLTILAYER EFFECT. OR WHAT WE CALL, PFF PASTE" SO I BREAK IT AND EXTEND IT INTO A LARGE RECTANGLE NOW THE DOUGH HAS TO BE COLD, EVERYTHING HAS TO BE COLD OTHERWISE THE BUTTER AY TEND TO BREK RIGHT THROUGH THE DOUGH, AND YOU DONT WANT THIS SO LIFT IT UP TO BE SURE THT IT'S SLIDING NDERNEATH ROLL OUT ALL SIDES. FOLD EACH END OF THE DOUGH INTO THE CENTER. AND FOLING IT IN TWO AGAIN THIS GIVES ME 4 LAYER OF DOUGH, WORK IN MULTIPLIES OF 4 WHEN YOU GET TO A DOUGH WHICH IS TOTALLY FINISHED, THAT IS IM ROLLING IT 4 TIMES, EACH TIME FOLDING I WILL HAVE CLOSE TO 150 LAYERS OF BREAD DOUGH AND FAT. NOW, I GRAB IT, REFRIGERATE IT. I HAVE ONE HERE WHICH HAS BEE REFRIGERATE ALREDY, TURNS TO THIS ONE LREAD I DID EXACTLY AS I ID FOR THE FIRST ONE LET IT REST 1 HOUR OR SO, ROLL IT AGAIN, TWICE, FOLD IT NOW IT'S READY TO BE USED AND IM GOING TO DO OUR VOLAU-VENT ROLL IT, LACE IT ON A THICK, HEAVY ALUIU PAN LINED WITH PARCHMENT PAPER EXTEND IT AND CUT IT INTO TWO I HAVE MORE THAN ENOUGH WITH THIS. ACTUALLY, I WILL ONLY USE HALF OF THAT BY THE TIME I HAVE ALL THE TRIMMING AROUD SO, THE MORE WATER YOU HAVE IN THE DOUGH, THE MORE ELASTIC THE DOUGH IS GOING TO BE AND AT THAT POINT, YOU CAN EXTEND IT VER, VERY THIN NOW LOOK AT THAT, I WANT TO ROLL THIS TO. I DONT KNOW, PROBABLY LESS THAN 1/8. I AM GOING TO CUT ABOT NOT QUITE I THE MIDDLE, A BIT OF A SMALLER PIECE HERE YOU SEE IT'S A BIT ELASTIC, IT STARTS SHRINKING. PUTTING IT ON MY COOKIE SHEET, LEAVING THIS ONE ON THE SIDE. WHAT WE DO HERE, ONE LAYER IN THE BOTTOM D WE PUT SOME, IM USIN ALUMINUM FOIL TO HOLD THE DOUGH ON TO, IM DOING A BLL WITH IT, I NEE MORE THAN THAT. YOU CAN USE PARCHMENT PAPER OR WHATEVER. BUT YOU WANT A BALL ABOUT THAT SIZE, FLAT THAT WE PUT ON TOP HERE. THE 1/8 THIC RECTANGLE WILL GO ON TOP. CUT A LITTLE BIT OF THE DOUH FOR DECORATION. THEN GENTLY ROLL YOUR DOUGH ON TOP OF THE ROLLIN PIN, AND YOU WANT TO WET THE OUTSIDE SO IT WILL GLUE TOGETHER. YOU CAN USE EGGS, BUT WATER I PERFECTLY FINE. LAY THE DOUGH ON TOP. I ACTUALLY PULL THAT UP AND EXTEND IT TO MAKE LIKE A TENT I REALLY USE A MINIMUM AMOUNT OF DOUGH HERE. IM GOING TO USE SOMETHING ROUND TO CUT THE DOUGH. THIS IS T MAYBE A BIT OF FLOUR SO IT DOESNT STICK I CUT IT WITH THIS. I CAN REMOVE ALL OF THE EXCESS DOUGH PRESS THE OUTSIDE WITH A FORK TO BE SURE IT'S GLUES TOGETHER PUT THE FORK IN FLOUR SO IT DOESNT STICK WHEN YOU RESS. PRESSING DOWN HELPS TO SEAL THE DOUGH AND ALSO GIVES IT A DECORATIVE EDGE. WE CAN SEE THE ALUMINUM FOIL UNDERNEATH, SO ITS VERY, VERY THIN. I USE ABOUT OZ OF DOUGH NOW YOU CAN SPEND A LOT OF TIME DECORATIN OR YOU CAN PUT IT DIRECTLY IN THE OVEN. I CAN CUT A LITTLE BIT OF THE SIDE HERE THE DOUGH IS STILL SLIGHTLY ELASTIC AND THEN OF COURSE, YOU WANT TO GLUE IT WITH SOMETHING. I USE EGG TO IVE ME THE SHINE THAT I NEED AND WE BRUSH ALL OF THE DOUGH YOU SEE THE DOUGH IS TAUT LIKE A DRUM, THAT WILL PREVENT IT FROM GETTING SOGGY INSIDE. GLUE THE DECORATION TO THE TOP. IF YOU WANT A LID, FTER ITS COOKED, WE WILL CT THAT PIECE HERE. SO YOU WANT TO BE SURE THAT THERE IS A GLAZE ALL OVER IT'S MUCH BETTER TO REFRIGERATE IT BEFORE YOU COOK IT IF YOU COOK IT TOO FAST, YOU CAN COOK IT NOW, BUT IT TENDS TO SHRINK. LET THE DOUGH RELAX THE BEST WAY IS TO REFRIGERATE IT 0 TO 0 MINUTES BEFORE YOU COOK IT TIS TRIUPH OF PASTRY MAKING IS WELL WORTH YOUR TIME TO MASTER.                          Previous 1  of 1 pages | Next Define search criteria using menus and/or keyword. 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