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EASY CARROT CAKE
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CLASSIC PUFF PASTRY
A more traditional (and technical) method compared to rough puff pastry, but with wondrous results! Laminating a sheet of butter into your dough creates even, flaky layers, perfect for custard slices, tarte tatin, chicken pie and all sorts of delicious bakes!

CLASSIC PUFF PASTRY

Ingredients

DOUGH:
250g cake flour
5ml fine sea salt
60g unsalted butter, cubed
150ml iced-cold water

BUTTER BLOCK:
190g unsalted butter

Directions

Sift the flour and salt into a large chilled mixing bowl. Cut or rub the chilled cubed butter in until it resembles coarse breadcrumbs. Make a well in the centre and add the water, gradually stirring until a shaggy dough forms (or you can do this whole step in a food processor!). Turn the dough out onto a floured surface and knead lightly to bring it together into a ball. Wrap in clingfilm and refrigerate for 2 hours or overnight.

Place the 190g block of butter between two sheets of baking paper and roll into a 10 x 15cm rectangle.

For the next step, make sure that your dough and butter block are of a similar temperature and consistency – this makes it very easy to ‘combine’ the two together.

On a lightly floured surface, roll the dough into a rectangle approximately 25 x 30cm, ensuring that it does not stick at the bottom. Use a pastry brush to gently brush off any excess flour from the dough’s surface while you work. Remove the baking paper and place the butter block in the centre of the dough. Fold the four edges of the dough over the butter to enclose it completely, gently stretching the dough if necessary to ensure that none of the butter is exposed.

With the folded side facing up, roll the dough out into a smooth, even neat rectangle again, brushing off excess flour as you work. Starting at the bottom, fold the dough in thirds, like a business letter. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough into yet another rectangle, repeating the folding.

Cover with clingfilm and chill for 30 minutes. Repeat the rolling, folding and rotating process 4 more times, chilling the dough for 30 minutes after every 2nd folding. This process of folding creates an increasing number of buttery layers in your dough.

Finally, cover and chill the pastry for 2-3 hours or overnight before using.

 

Tip: This puff pastry can be frozen for up to 3 months.

Use your pastry in some of these recipes:

Ingredients

DOUGH:
250g cake flour
5ml fine sea salt
60g unsalted butter, cubed
150ml iced-cold water

BUTTER BLOCK:
190g unsalted butter

Directions

Sift the flour and salt into a large chilled mixing bowl. Cut or rub the chilled cubed butter in until it resembles coarse breadcrumbs. Make a well in the centre and add the water, gradually stirring until a shaggy dough forms (or you can do this whole step in a food processor!). Turn the dough out onto a floured surface and knead lightly to bring it together into a ball. Wrap in clingfilm and refrigerate for 2 hours or overnight.

Place the 190g block of butter between two sheets of baking paper and roll into a 10 x 15cm rectangle.

For the next step, make sure that your dough and butter block are of a similar temperature and consistency – this makes it very easy to ‘combine’ the two together.

On a lightly floured surface, roll the dough into a rectangle approximately 25 x 30cm, ensuring that it does not stick at the bottom. Use a pastry brush to gently brush off any excess flour from the dough’s surface while you work. Remove the baking paper and place the butter block in the centre of the dough. Fold the four edges of the dough over the butter to enclose it completely, gently stretching the dough if necessary to ensure that none of the butter is exposed.

With the folded side facing up, roll the dough out into a smooth, even neat rectangle again, brushing off excess flour as you work. Starting at the bottom, fold the dough in thirds, like a business letter. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough into yet another rectangle, repeating the folding.

Cover with clingfilm and chill for 30 minutes. Repeat the rolling, folding and rotating process 4 more times, chilling the dough for 30 minutes after every 2nd folding. This process of folding creates an increasing number of buttery layers in your dough.

Finally, cover and chill the pastry for 2-3 hours or overnight before using.

 

Tip: This puff pastry can be frozen for up to 3 months.

Use your pastry in some of these recipes:

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