Puff Paste

Method

1. 1

   Sift flour onto marble slab/cold work surface.

2. 2

   Make well in center.

3. 3

   Add 25g of butter cut into pieces with salt, lemon juice and water.

4. 4

   Mix quickly with fingertips gradually draw in flour working into dry crumbs.

5. 5

   Cut through several times handle as little as possible form into a rough ball, score wrap in greaseproof & chill for fifteen minutes.

6. 6

   Weigh the dough and measure half its weight in butter.

7. 7

   Lightly flour the butter and pound with a rolling pin until it is as soft as dough, shape into a 15cm square.

8. 8

   Roll the dough out into a 30 cm square which is thicker in the middle.

9. 9

   Place the butter in the center and wrap in dough pinching edges to seal.

10. 10

    Set parcel seam side down on lightly floured surface roll out to rectangle 3 times original length.

11. 11

    Fold in three and turn so seam is on left press top & bottom with rolling pin - repeat mark with finger to indicate no. of turns.

12. 12

    Wrap & chill for fifteen minutes repeat the two turns twice.

Tip: tap a step to tick it off as you cook.