French puff pastry from Pierre Herme (basic recipe)

[Pierre Herme]

French puff pastry from Pierre Herme (basic recipe)

Category: Yeast bread

Ingredients
Flour	210 g
Butter	125 g + 15 g
Water at 20 C	80 - 85 ml
Powdered milk	5 g (1 tbsp. L. No slide)
Sugar	30 g
Fine salt	4 g (1 tsp)
Dry yeast	5 g

Cooking method

• Melt 15 g butter in a small saucepan. Pour yeast into a bowl and dilute with water. Sift flour through a sieve on top, add salt, sugar, milk powder and butter.
• Knead the dough by hand - kneading from outside to inside, I kneaded in HP. Stop when the dough is smooth. If it is too hard, add a little water. And vice versa, if it sticks to your hands - flour.
• Place the dough in a bowl, cover with cling film and place in a warm place (at least 22 ° C) until it doubles in size. This will take approximately 1.5 hours.
• 
• When your dough has risen, wrinkle it well, giving it its original appearance and volume, thereby removing all the accumulated air.
• Cover the bowl again with plastic wrap and refrigerate (4 ° C) for about 1 hour. The dough will double in size again. Wrap it up again and put it in the freezer for 30 minutes.
• 125 g butter (butter must be very softened, but not thawed), mash with a spatula or fork.
• Remove the dough and roll it into a rectangular layer so that the length is at least three times the width. I had a dough thickness of about 5 mm. Also try to keep the corners straight.
• 
• On one half of the dough, place with a spatula and spread half of the butter. Let it rest for 10 minutes.
• 
• Cover with the other half of the dough.
• 
• Put the workpiece in this form in the freezer for 30 minutes, then in the refrigerator for 1 hour.
• After 1 hour and 30 minutes, repeat the entire procedure. Take out the folded dough and roll it out as it is into a rectangle. Put butter on one half, spread. Cover with the other half, put in the freezer for 30 minutes, then in the refrigerator for 1 hour.
• In total, we will have it in the refrigerator for more than 4 hours.
• This is the first time I've made this dough. In my main photo, the dough after proofing, alas ... forgot to photograph it chilled ....
• This recipe is basic. You can make delicious puff pastry Croissants by Pierre Herme
• 

The dish is designed for

500 g puff pastry

Note

Pierre Herme (November 20, 1961) - a worthy heir of four generations of Alsatian bakers and pastry chefs, a talented student of the king of French pastry chefs Gaston Le Nôtre, he began to study the confectionery craft at the age of 14. And at 20 he was already appointed chief pastry chef of the Fauchon Grocery House.

Today, the name of Pierre Hermé is associated all over the world with high art in confectionery. Pierre Herme is considered by many to be the best pastry chef in the world.

Pierre Herme is not just a professional, specialist and first-class connoisseur of the craft, but also a true pioneer in the field of taste, daring, self-confident and incredibly talented. He manages to prepare the most classic French desserts in a way that no one else can. His own creations are amazing, thought out to the smallest detail, bold, revolutionary combinations of completely different shades of taste, absolutely unusual products and ingredients atypical for the confectionery business.

A source 🔗



It seems to us that men like flour products made of puff pastry most of all.Of course, it cannot be argued that females, as well as children, refuse to bake from this type of dough.

Puff pastry preparation is not as difficult as it seems at first glance. First of all, you need to use high quality flour and quality butter or first class margarine. First, prepare the butter dough with flour). The finished buttery dough is left in a cold place. Operations for the preparation of butter dough should be performed quickly and accurately, try to less often touch the butter (or margarine) with your hand, because this contact softens the butter. The butter is mixed with flour using a rolling pin (roller), using a knife. Only at the end of the process is the dough very quickly kneaded by hand, forming a cake from it, which is left in a cold place. Then prepare a fresh puff, dough, which is carefully rolled out. Next, you must adhere to the recommendations given in each recipe.

Several types of products can be baked from the finished puff pastry, with different fillings. The most famous of them are pastries, cakes, small food with cream. Rolls with cream, whipped cream, protein foam, rolls, bars and cones filled with jam, nuts, poppy seeds, apples, raisins, etc. The quality and taste of the product depends largely on the heating of the oven. Puff pastry products are baked in a hot oven, the temperature in the oven is reduced only at the end of baking, or when the product is baked, it is recommended to open the oven unnecessarily so that the temperature inside the oven does not drop. If the product is cooked strictly according to the instructions given in the recipe, the dough exfoliates noticeably in baking, the product looks appetizing and beautiful.

Salty flour products can also be made from puff pastry, and their assortment is very wide: these are pies with meat, pies with cheese, salted sticks and other pastries that are served with tea. as well as soups and some dishes.

All recipes in this chapter are given taking into account the use of ready-made puff pastry as the main one, while puff pastry is prepared from unleavened puff (unleavened dough) and butter dough (butter mixed with flour). Of course, you can also buy puff pastry in convenience stores in grocery stores.

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Svetik, what a beauty !!!!!! : swoon: Straight layered-layered! Croissants from the best French pastry shops are nervously smoking in the hallway! : victory: I will run plusan with all my heart

[Sveta]

Sveta, but only fold 2 times? That is, 4 layers will turn out? Or more.

Of course the option is not for the lazy and forgetful _{like me}, but the desire to portray Choi then woke up, especially after seeing the croissants

Svetik, well, gold, not a girl! I admire your masterpieces and sing praises to your hands !!!

And how did you manage to start puff pastry in such heat?

A wonderful master class !!!

[Sveta]

Svetawhat a tender dough! Thanks for the wonderful MK.

[Svetik]

Svetik, you are straight heroines !!! For me, puff in any weather - whichever word is more decent to choose .. I don’t make it.

Together with Omelka, I can only stand aside, frozen in admiration

[Sveta]

Sveta, and only fold 2 times? That is, 4 layers will turn out? Or more.

Of course the option is not for the lazy and forgetful _{like me}, but the desire to portray choi then woke up, especially when he saw croissants

If the dough is folded into more layers, the layers will be thinner (they are peeled with oil. You can roll it out like this until transparent)), but if you overdo it, the thin layers will break. I made pastry rolls. Sveta, I'm sorry I got in with the answer, maybe you're doing something wrong.

I, too, will stand modestly on the sidelines ... Oh, this Light!

[fomca]

fomcaPuff pastry, and even according to Pierre Herme's recipe, it's admirable ...

[Scarlett, Twist, barbariscka]

Scarlett, Twist, barbariscka , Thank you! The dough is actually flaky! This is my first yeast puff pastry!

Sveta, and only fold 2 times? That is, 4 layers will turn out? Or more.

Ksyushk @ -Plushk @ , the fewer layers - the thicker the dough will be. But at least 2 times must be folded. When making dough with many layers, the thin layers of the dough may break and the flakiness of the dough will deteriorate. In addition, the layers of butter will be so thin that the dough is not flaky after baking. Prostrate dough products at a temperature not higher than 35 C. At a higher temperature, the oil can soften and leak out, so the products will be dry and tough.
Everything should work out, the work is not difficult, just stretched out in time - get it out and roll it out. Good luck!

And how did you manage to start puff pastry in such heat?

Gasha! Thank you! And it’s not quite hot now, about 24 C, so everything is going well.

Svetik, you are straight heroines !!! For me, puff in any weather - whichever word is more decent to choose .. I don’t make it.

Ksyusha, but it happens to me much to put the dough on bread for the night than in the daytime, just take it and roll it out - just don't forget it!
Summer resident, Vichka! No need to stand on the sidelines - join us!

natushka! All right, thanks!

Sveta, thank you very much, for a long time I was going to try to make puff yeast.

Can you freeze such a dough? How much can be stored?

[Rusa]

Rusa, that's what I found. Interesting)
The specific shelf life depends on how you store the yeast dough at home. The longer, the more important it is to properly store the yeast dough and properly prepare it for further use. But with the same success you can store yeast dough for pancakes and pies, rolls and puffs, sweet (butter) and not sweet (unleavened). And this is especially convenient for those generous chefs who do not know how to knead a little dough. If you know how to store yeast dough, then you can not be afraid to make it in excess: nothing will be lost, everything will fit and go into business, that is, it will become a fresh and delicious bun.

Can yeast dough be stored? Shelf life of yeast dough

Frozen puff pastry, including yeast dough, is sold in all supermarkets. This means that you can store yeast dough in the freezer, and for a long time, if you do not freeze it again and observe all storage conditions (temperature, humidity, hygiene, etc.). What about short term storage? Let's recall the culinary departments in grocery stores: there you can buy ready-made yeast dough, fresh and soft, not frozen, but chilled. Such dough never stays on the counter: it is quickly taken apart by customers. And even middle-aged housewives buy, and you can trust their experience!

But if these arguments did not convince you that you can safely store yeast dough, let's turn to the facts proven by chemists, doctors and bakers:
Any dough is based on flour and liquid (water, milk and / or other dairy products). Both of these components are excellent in freezing and thawing. The liquid changes its state of aggregation without problems, and even very low temperatures are not afraid of flour at all. As for yeast, when frozen, they do not die, but simply “fall asleep”, suspending their life processes. At low, but not sub-zero temperatures, the yeast continues to ferment.
It is for the latter reason that it will not be possible to keep the yeast dough in the refrigerator for a long time. The most that you can count on is to save the yeast dough until tomorrow, and it is better to use it within one day. Otherwise, if you leave the pastry on the refrigerator shelf for a couple of days or longer, the fermentation processes, albeit slow, will lead to acidification of the dough, after which it will only have to be thrown away.
But yeast dough is stored in the freezer for weeks without losing its taste and physical and chemical qualities. To take advantage of this convenient property, you need to properly freeze and then properly defrost and prepare the yeast dough for use. The more time the pastry spends in frosty hibernation, the deeper the dough will freeze, and the more carefully it will be necessary to remove it from this state. First let the yeast dough thaw, then warm at room temperature, and only then rise.
So don't be afraid to buy yeast dough or knead it for future use. Live dough will remain alive even after long-term proper storage. Moreover: there are special recipes for yeast dough, designed to fit in the cold. Ask bakers or cookbooks for them, and for now we will go directly to the intricacies of storing yeast dough at home.

How to store yeast dough in the refrigerator?

The ready-to-use yeast dough will easily wait a little while you have time to bake. This is very convenient for those working mothers who need to feed their families a delicious and nutritious breakfast every morning. You can cook and store dough for yeast pancakes in the evening in the evening, prepare dough for pizza and pies:
For storage in the refrigerator, take a little dough - as much as you use at a time.
Gather the dough into a ball, wrap your hands around it and brush with a little vegetable oil.
Place the dough in a clean, dry plastic bag, tie and make a small hole in the bag for air.
Air circulation is necessary because during cooling, the aerobic fermentation of yeast slows down, but does not stop.
Place the bagged dough on the top shelf of the refrigerator (or the bottom shelf if the freezer is on top).
At temperatures from 5 ° C to 8 ° C, the live dough will remain for 24 hours, at a temperature of 2-3 ° C, you can risk leaving it for 48 hours. But not longer, otherwise the yeast dough will ferment and sour, will not rise, and when you try to cook it will give the baked goods a sour smell and an unpleasant taste. Therefore, if you do not plan to use the dough within the next 24 hours, it makes sense to freeze it for a long time.

How to store yeast dough in the freezer?

Yeast dough, especially flaky varieties, tolerates freezing well. If your refrigerator has a good freezer, you can safely count on 2-3 weeks of storage. Ready-made yeast dough is rarely sold in small portions, and using the entire purchased kilogram is problematic. Therefore, before freezing, divide the dough into portions for one use and follow the instructions:
Use special containers and / or bags for storing food in the freezer. From the inside, grease them with a drop of vegetable oil or sprinkle with a pinch of flour.
It is advisable to wrap the puff pastry intended for freezing in plastic wrap and then roll it up (as in store packages), otherwise it may become too dry.
At a temperature of about -15-18 ° C, the yeast dough will last for 2-3 weeks and even longer, if you do not take it out, do not defrost the refrigerator with the dough and do not re-freeze it.
To defrost deeply frozen yeast dough, transfer it from the freezer to the top shelf of the refrigerator in advance, and after a couple of hours remove it and leave it at room temperature, without a draft or direct sunlight. Cover the cold dough with a dry towel and wait for the yeast in it to warm up and begin to raise the dough. You do not need to crush the defrosted dough that has risen - immediately start rolling and / or forming pies, buns or other pastries.

By the way, about baking! Buttery, that is, sweet yeast dough is stored less than unleavened. Sugar makes the dough more nutritious for the yeast, which means it speeds up the fermentation process.Therefore, it is better to bake sweet buns or jam pie on the same day or the next day. But fried pies, pies and / or pizza will turn out on the second day of storing the dough in the refrigerator. In a word, choose the desired type of yeast dough, store it and plan your home menu in advance, fortunately, live dough allows it. Bon appetit and soft pastries in your home!

🔗

Thanks, I will try)

I do not know when the hands will reach, but I take it as bookmarks. Thank you!