I haven’t quite finished cleaning out my fridge yet. The builders are scraping the popcorn ceiling in our living room dining room right now so the kitchen has a LOT of things in it that don’t usually have a home there.
So far it looks like I’m getting rid of; the very last portion of potroast, 3 oranges that have reached the icky powdery stage, 1/2 a head of lettuce that I actually saved for something and then spent my time moving funiture instead so we had eggs and toast for dinner.
Oddly, none of the following treat was wasted.
I’ve mentioned that I adore puff pastry to the point that it is almost an obsession. I do not adore making it though, it’s not difficult-it’s just a lot of steps and so this happens usually once a year.
Last Saturday was the day.
I usually stick to Julia Child’s recipe but thought I would try out something different when I spotted luscious looking pain au chocolat on Pinterest which then led me to My sweet life
and I thought why not try something different and use her recipe?
I started with:
3 cups (15 ounces) plain (all-purpose) flour, divided (¼-cup reserved), plus more for dusting work surface, 1 tablespoon instant yeast, ¼ cup (1¾ ounces) sugar and 1¼ teaspoons table salt
Added; 1 1/4 cups of whole milk
And worked in 2 T. of butter.
Here’s what you’re looking for.
Wrap and chill for at least two hours. While it is chilling you need to make a butter square. This is literally a cup and a half of butter mixed with 3 T. of flour. Wrap it and chill for at least an hour.
When chilled take your lovely dough out and…
Start to beat the daylights out of the luscious stuff.
Roll into a rectangle that is about 1/4 inch thick.
Fold a long end into the middle.
Fold the other third into the middle.
Fold a short end into the middle.
Turn 180 degrees and repeat the steps. You are making layers in your pastry.
Rewrap and chill for another hour.
Take your dough back out and…
beat it like there is no tomorrow again.
Roll into the same rectangle but this time…
place your gorgeous chunk of butter in the centre and start to fold the corners into the middle.
Sprinkle with a tiny bit of flour and beat again.
Roll out into your rectangle again and repeat the turning to create more layers.
Place in the fridge and congratulate yourself with a nice cup of tea or if you feel the need, something stronger.
Tomorrow, we’ll turn these into pain au chocolate (chocolate bread).