This recipe has become stock standard in my recipe arsenal and I seriously can no longer buy commercial puff pastry (unless it is Careme, but that is another story!) I have tweaked the original by adding vodka in place of water. This makes the pastry flakier because the pure alcohol evaoprates completely in the oven as it cooks. But we are all good with you keeping it as water...if you must!
By the way...if you find that it is not coming together into a proper sheet of pastry, you need to persist, because it will surprise you how wonderful it is. I seriously cannot buy puff pastry ever again. (Sigh)...
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 180 Grams Unsalted Butter BUY
- 90 Grams ice cubes
- 200 Grams Bakers or Strong Flour BUY
- 1/2 Teaspoon Pink Salt Flakes BUY
- 2 Tablespoons vodka
Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place butter, ice cubes, bakers flour and salt into the Thermomix bowl. Chop 7 sec/speed 7.
Mix 5 sec/Reverse/speed 5.
Knead 3 min/Interval while adding the vodka through the hole in the lid.
Remove from bowl. Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat oven to 200°C.
Roll dough into a large rectangle then fold over in thirds to make and envelope shape. Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry. If the pastry gets to soft while you are working with it, return it to the fridge for a few minutes before continuing. Roll into a sheet about 1cm thick.
Use as directed in recipes of choice. Brush with egg wash, milk or diluted cream before baking.