True puff pastry of 256 layers according to GOST

Story

The history of puff pastry dates back to France in the 17th century. In 1645, the young provincial pastry chef Claudius Gele tried to prepare unusual pastries for his ailing father, who was on a diet.

Claudius rolled out the dough, put butter in it and folded it a couple of times. Then he continued to roll out and lay out the dough again and again. After many layers came out, the pastry chef decided to bake the dough. Opening the oven some time later, he was taken aback when he saw an unusual, fluffy bread of an unusual shape.

Having completed his studies (a pedagogical process in which students, under the guidance of a teacher, acquire knowledge, skills and abilities) , Claudius came to Paris and got a job at the Rosabau Patisserie confectionery, where he continued to bake puff pastry pastries, which gave him popularity and fame. His baked goods were in great demand. But Gele didn’t stop there and went to Florence to conquer Italy with his culinary masterpieces. All this time he kept the puff pastry recipe a secret.

At the moment, the recipe for real puff pastry is available to anyone. In Russian times, puff pastry products became very popular. In the buffet you could always buy puff pastries, triangles, tongues and other goodies. According to GOST, butter was constantly used to make puff pastry. At the moment, stores mainly sell puff pastry and products made from it with margarine. This allows you to reduce the cost of the product, but gives a nasty aftertaste.

Homeland of “True puff pastry of 256 layers according to GOST”: France

Ingredients

Wheat flour – 500 g (+ for sprinkling);
Chicken egg – 1 piece;
Salt – 3 grams;
Water – 170 g;
Butter – 315 g;
Citric acid – 1 gr.

Video

Step by step recipe

Creating a real puff pastry consists of 2 steps, with the dough formation step occurring in 4 sub-steps:

Kneading the dough;
Test formation;
1. 4 layers of oil;
2. 16 layers of oil;
3. 64 layers of oil;
4. 256 layers of oil.

Almost any of the steps involves placing the dough in the refrigerator.

In addition to the above ingredients, to make puff pastry according to GOST from 256 layers of butter, you will need a rolling pin, a rolling surface, a refrigerator and dishes.

To make real puff pastry, follow the step-by-step recipe:

Step 1 - Kneading the dough:

Sift 400 grams of wheat flour.
Add 3 grams of salt to 400 grams of wheat flour.
Add 1 gram of citric acid to 170 grams of water - almost at the tip of a knife - and stir well.
Pour water with dissolved citric acid and 1 chicken egg into a cup of flour and knead the dough. A good dough should be non-sticky and plastic. After the dough is ready, wrap it in film and place it in the refrigerator with a rolling pin for 30 minutes.
Take 315 grams of butter and cut into pieces into a separate cup, then add 20 grams of flour and beat until smooth.
Place plastic wrap on the table and spread the butter on it, forming a square layer 2 centimeters high. Then wrap the butter and put it in the refrigerator for 30 minutes. The oil must be plastic and not spill. If the butter has not yet frozen, keep it in the refrigerator for a little while longer.

Step 2 – Forming the Puff Pastry:

Step 2.1 – 4 layers of oil:

Sprinkle 25 grams of flour sparingly over the entire surface of the table to roll out the dough. Take the dough and rolling pin out of the refrigerator, and create an envelope from it that closes on 4 sides, while its central part should be slightly larger in area than the previously formed layer of butter. In other words, you should get a square with 4 petals curving inward. The edges of the envelope should be thinner than the middle and allow the oil to be completely sealed.
Take the butter from the refrigerator, remove it from the bag, sprinkle it with a little flour and place it in the center of the dough envelope, and then seal it well on 4 sides, alternately folding its petals inward.
Remove the rolling pin from the refrigerator and gently but moderately roll out the dough into a rectangular sheet 1 centimeter wide. Then, along the rectangle, you first need to fold one end of the sheet to its middle, removing excess flour, and then the other, and then fold the sheet of dough in half, which should result in 4 layers of butter.
Wrap the dough in film and put it in the refrigerator with a rolling pin for 30 minutes.

How to make classic puff pastry without unnecessary ingredients

Classic puff pastry

Classic puff pastry - the process of its production is quite long and “unsafe”. The main distinguishing feature of this type of dough is its layers. They exhibit an unusual shape and some unusual splendor and crunch and fragility and specificity of implementation. Where did anyone think they come from? Well, at least they are due to the oil, which you will evenly add and form layers. Well, of course, the manufacturing process itself is important. Therefore, if you simply mix all the ingredients and do not follow time intervals and temperature changes, at best you will end up with just dough, and not the most beautiful and tastiest, crispy dough. So let's skip ahead to the recipe.

We don’t add anything unnecessary to the most ordinary puff pastry.

Classic puff pastry can be used anywhere: pizza, pies, pies, puff pastries, etc. Just an all-purpose dough. It has a minus - it takes a long time to manufacture. There is no yeast in the recipe, and we will need it for a long time specifically for the formation of lovely layers. Moreover, the more “lush” we want the product to be in the end, the longer we need to lay out our dough.

Classic dough is famous not only for its tenderness, number of layers and appearance, it also takes a lot of time, it is important to know about the quick version of puff pastry.

Preparation. You need to prepare butter. The oil must not be soft at first, and frozen is not allowed. Cut into fairly large pieces. Roll it out a little. The thickness should be around 10 mm. Place in a cool place for 20 minutes, wrapped in cling film.

INGREDIENTS

Wheat flour (highest grade) - 600 gr.
Egg - 1 pc.
Ice Water - 300 ml.
Butter - 300 gr. (fat content at least 82.5%. Substitution with margarine 1:1 is possible)
A pinch of salt
Citric acid on the tip of a knife

1. Pour water into an enamel or glass bowl, add the egg, salt and citric acid. Stir until the salt is completely dissolved.

2. Add ¾ of the flour and knead until smooth. The mixture should be soft and elastic. We regulate this process by adding flour or water accordingly. Knead the dough for 6–10 minutes; the finished dough should come away from your hands.

Classic puff pastry

Preparing puff pastry is not that difficult, but rather tedious: fold, roll out, cool, fold, roll out, cool, and so on in a circle. It takes a lot of time and patience. Therefore, in more than half of the cases I use store-bought puff pastry. Nevertheless, even if I’m not a fan of homemade products alone, I agree that homemade dough is noticeably different from store-bought dough for the better, and therefore, it’s better to suffer once, freeze it and store it for worthy dessert recipes (like the same Sant’Onore) , and other dishes in which the dough-base is really very noticeable. Tarts don't count.

The recipe for this traditional puff pastry is not mine, it is a classic from the Le Cordon Bleu cookbook, verified and tested by me more than once.

We begin the torment by kneading the usual dough: flour, butter, water, a little salt, knead it and put it in the refrigerator for half an hour so that the unfortunate gluten relaxes and then lets us relax and roll out the ball of dough into a rectangular layer.

After time has passed, take a piece of butter and place it between 2 sheets of film or parchment. Roll out the butter into a layer the length of which is equal to 2/3 of the length of the dough rectangle.

Place the butter on top of the dough and cover with a loose edge. Place the edge with butter on top. You have a small rectangle made of 3 layers of dough and 2 layers of butter.

Roll out the rectangle to the same size, first pressing lightly on the dough with a rolling pin to distribute the butter over the entire surface. Fold both edges of the dough toward the center, and then fold the square in half. Leave the puff pastry in the refrigerator for another 20-30 minutes, and then repeat rolling and folding 2-3 more times.

On the cut, the boundaries of all layers are clearly visible, there are 1028 of them, if you folded the puff pastry 4 times, after 3 folds the output will be 883 layers. It is not recommended to fold more than 5 times, otherwise the dough will not rise well.

I decided to show what the finished dough looks like using the simplest baking recipe that I know - these are puff spirals, the inside of which can be almost anything, for me - pumpkin spice caramel.

Roll out the dough, brush the inside, roll it up and cut it. 190 degrees for 20-25 minutes or until browned.

Any thin layer is clearly visible on the fault.

Traditional puff pastry recipe

Ingredients:

flour - 500 g;
salt - 10 g;
butter (melted) - 75 g;
water - 250 ml;
butter (for rolling) - 300 g.

Manufacturing

1. the puff pastry recipe by kneading the base. Combine the first 4 ingredients together, lightly knead the finished dough, roll it into a ball and leave it in the refrigerator for half an hour.

2. Roll out the dough into a rectangular layer and place a piece of butter on top of it, rolled into a rectangle, the length of which is equal to 2/3 of the length of the dough.

3. Cover the butter with the loose edge of the dough, and place a second layer of butter on top. There are 3 layers of dough and 2 layers of butter between them.

Classic puff pastry recipe

Ingredients:

flour - 500 g;
butter (melted) - 75 g;
salt - 10 g;
water - 250 ml;
butter (for rolling) - 300 g.

Preparation

1. Mix first four ingredients together in a soft dough. Place the dough into the refrigerator for 30 minutes.

2. Roll it out into a large rectangle.

3. Roll out softened butter in smooth rectangle, two-third the size of dough rectangle.

4. Fold unbuttered side over, then fold buttered side. It leaves you with 3 layers of dough and 2 layers of butter.

5. Roll it out into large rectangle ones more. Fold the top and the bottom edge to the center. Fold in half again. Let it chill in the refrigerator for about 20 minutes. Repeat 2-4 times. Keep frozen, don't frostrepeatedly.

Puff pastry classic recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
flour	400 g.	327
water	200 ml.
salt	1 tbsp. l.
butter	500 g.	748

Step-by-step recipe for making classic puff pastry with photo

So, let's start cooking:

Melt the butter.

Pour cool water into a clean container and dissolve the salt in it.

Next, you will need a wide bowl; pour flour into it, add salted water, melted butter and knead the dough.

Then you need to roll the dough into a ball shape, wrap it in cling film and put it in the refrigerator for a couple of hours.

Then grind the butter pieces, let the mass melt.

Lay parchment on the table and transfer the melted butter mass onto it, cover it with still parchment on top, roll it out and put it in the refrigerator for 10 minutes.

Sprinkle the table with flour, then take out the dough and roll it out.

Take out the butter, carefully remove the parchment and transfer the butter square onto the rolled out dough.

Now you need to wrap the dough envelope in cling film and put it in the refrigerator for another two hours.

After the time indicated above has passed, roll out the dough again, fold it again into an envelope and put it in the refrigerator again for an hour.

Video recipe Classic puff pastry

Traditional recipe for chicken puff pastry

And below in the article you will learn about the traditional recipe for kurnik made from puff pastry. The delicacy comes out very tasty, juicy and appetizing!

So, in order to prepare chicken according to this recipe, you will need:

Ingredients:
yeast puff pastry – 2 kg;
chicken fillet – 1 piece;
buckwheat – 2 cups;
eggs – 12 pieces;
mushrooms – 500 gr;
milk sauce – 2 cups;
pancakes – 5 pieces.

Now let's start cooking:

Place buckwheat on the test layer, which you have previously washed and soaked for 2 hours in cool water.

Pour milk sauce over the buckwheat layer. In order to cook it, boil the flour in bubbling milk, you will get a mass similar to thick sour cream.

Next, cut the boiled fillet into cubes and lay out the meat in the next layer.

Now cut the boiled eggs into pieces and sprinkle them on the meat layer.

Then lay out a narrow pancake, which you fry in advance.

Now the next step is fried white mushrooms with onions.

Again, sprinkle the mushroom layer with buckwheat, which is poured over with milk sauce.

Place the pancake again.

Now meat pieces, eggs.

Cover everything with another dough layer and brush with beaten egg.

Now the oven is in its turn, you should turn it on, heat it to 180 degrees and send the cake to bake for 15 minutes. That's all, soon there will be a juicy and fragrant chicken on your table!

Bon appetit!