Rough puff pastry

((2.5hrs/20min)) - [1kilo/2.2Lb] - (step)

RATIO: 2-2-1 (flour-fat-water)

Special tools/equipment

Food processor, shrink wrap, soft brush

Tieme total: 2.5 Hours

Time work:20 minutes

Time present: 2 hours

Makes: 1kilo

INGREDIENTS

All-purpose flour 500 grams (more for dusting)

Unsalted butter 500 grams

Ice-cold water 250 ml (might be less)

Salt 4 grams

METHOD

Add the flour to the food processor
Cut the butter in tablespoon-size, add it to the flour
Pulse 2-3 times for 3 seconds to break the butter to the size of a pea (not too small!)
Add the ½ of the water (125 ml) pulse for 1-2 seconds
Add ¼ of the water (62.5 ml) pulse for 1-2 seconds.
Check the consistency of the dough. If squeezing, it retains the shape you are done if not add a little more water, pulse, and check.
Turn the dough (it will be crumbling) onto the work surface. Shape into a ball by working as little and as fast as you can.
Shape the dough into a flattened square.
Wrap and refrigerate for 30 minutes.
Dust lightly the work surface. Roll the dough into a rectangular shape of the same thickness. Dust the dough to prevent it from sticking to your rolling pin.
Brush any flour from the top of the dough
Fold the dough in thirds ( it is called a single fold) like a business letter. Wrap and refrigerate for 30 minutes.
Repeat steps 11 and 12 three more times (for a total of 4 single folds)
Chill for 30minutes before using.

Notes: if the dough is cold enough, I cut the time short by performing two single folds at the same time before refrigerating.

The dough can be refrigerated wrapped for three days or in the freezer for up to three months.

Shopping List / mise en place (serve )
ITEM	QTY	UNIT	BUY or NOT	QTY MISE EN PLACE
AP flour	500	grams		500g/1.1lb more for dusting
Butter unsalted	500	grams		500g/1.1lb
Ice-cold water	250	grams		250g might need less
Salt fine	4	grams		4g