Easier Than You Think Puff Pastry - Glen And Friends CookingMaking Puff Pastry from scratch is technically pretty simple - just takes time waiting for it to chill between rolling.Ingredients:Beurrage:750 mL (3 cups) unsalted butter, room temperature250 mL (1 cup) all-purpose flourDtrempe:1L (4 cup) all-purpose flour125 mL ( cup) unsalted butter, room temperature15 mL (1 Tbsp) sugar10 mL (2 tsp) salt15 mL (1 Tbsp) white vinegar250 mL (1 cup) cold water1 egg yolkMethod:Beurrage: (beurre mani) In a stand mixer with a paddle; beat the butter and flour together until smooth. Line an 8" cake pan with plastic wrap; transfer the butter to the pan and spread it level. Chill 45 minutes to an hour while you make the dtrempe.Dtrempe: In a stand mixer with a dough hook; blend all of the dtrempe ingredients together on low speed. Once it comes together knead on low speed for 3-4 minutes, then form into a square and refrigerate for 30 minutes.Lamination: On a lightly floured surface roll the dtrempe into a square roughly twice the size of the beurrage. Place the barrage in the centre of the dtrempe at a 45 angle then pull the corners of the dtrempe over the beurrage sealing it like an envelope.Roll this dough out into a rectangle roughly 20"x10" flouring the dough and work surface as needed. Fold one end of the way over, then the other end in to meet - then fold in half. Make sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat the rolling and folding steps as above. Wrap the dough and chill for a minimum of 2 hours or up to a day.Repeat this roll and fold procedure 2 more times.If the dough / butter becomes too warm, or the dough is fighting back when rolling - refrigerate after each roll and fold.Puff pastry dough can kept in the fridge 4 days, or can be frozen for up to 3 months. Thaw in the fridge before using.Makes about 1.5Kg (3 lbs).We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangarIf you want to send cookbooks:Glen PowellPO BOX 99900 RE 551 379RPO HARWOOD PLACEAJAXONCanadaL1S 0E9