Blitz Puff Pastry Recipe Demonstration - Joyofbaking.com

[Music] hi I'm Stephanie Jaworski enjoy baking calm today we're going to make blitz puff pastry also known as quick puff pastry now this is a lot easier to make than your classic puff but yet I find the results every bit as good so it's great for both sweet and savory things like galettes here we have an Apple galette turnovers and also the ham and egg pie recipe on the joy bacon comm website you can also use it to make cheese straws or even I've made it for Napoleon's so if you have an electric stand mixer like I have here use your paddle attachment or you could make it by hand but it's really easy if you have a stand mixer so the first thing you will need is 2 and 1/3 cups which is 305 grams of all-purpose flour you may know that as plain flour put that in there and then you will need one and a half teaspoons 6 grams of kosher salt and then I like to add one teaspoon 3 grams of dry malt diastatic powder and the reason I use that is it aids in browning your puff pastry you can buy it a lot of online sources now if you don't have it at home and you don't want to buy it you could just leave it out so now what I'm going to do is just mix these ingredients together on low speed okay and then his real no puff pastry is a boat butter now what I like about this your blitz puff pastry as opposed to your classic you can just use regular unsalted butter you don't have to use the higher fat type so you will need one cup which is 225 grams of cold unsalted butter and then you want to cut it into these large chunks so what I like to do is you want to make sure every chunk is really nice and cold is I take my butter out I cut it into chunks and then put on plate like I did this cover it and put it back you know if you think about it like a half hour before put it in your fridge or you could just even put it in your freezer for a few minutes to get it nice and cold so now what we're going to do is mix this on low speed not for very long maybe a minute or two minutes what we want to do is get you want the butter to still be about marble size but you want the mixture to be when you feel it it's quite grainy if you are doing it by hand what you want to do is kind of shear the butter through the pie use the palm of my hand like so but if you have the stand mixer like I said low-speed you know it's only going to take about a minute [Music] okay so see this see what my butter is still and really large chunks which is what you want but it's kind of grainy the flower so that's what you're looking for so now we are going to add a half a teaspoon three grams of lemon juice the lemon juice is going to tenderize our pop and the other thing is if you store your pop in the refrigerator for like you can store it for 2-3 days sometimes it can have the tendency to turn a little gray and the lemon juice helps to prevent that I mean it's still good but you know doesn't look as good so the lemon juice will help get rid of that and then you will need up to a half a cup which is 120 milliliters 120 grams of ice-cold water I've taken my water from the refrigerator so it's really cold it's always important to keep your your puff pastry build cold now I'm not going to add all of my water at once because you never know how much water your flower is going to absorb now we are going to mix this on low speed and what we're looking for is it's going to get kind of shaggy the dough it's not going to get you don't want to like a solid ball of dough it's going to be kind of shaggy and when you feel it it's kind of dry but it will hold together and this won't take very long [Music] okay so once you see that most of the flour is moistened that's it you don't want to really mix this very long as you can see it's very take it off here it's very shaggy looking but yet when I go like this it holds together so that's what we're looking for now this once you make your dough this what we're going to do is the same thing you would do with the classic it's the rolling Follin folding thing chilling that process is the same because we got to start building some layers and that's what gives us that nice flaky you have all the layers of flaky pastry so patience is needed it's not a lot of work but it takes a little time because we do have to chill it a bit so clear space you will need to flour your counter and your rolling pin and your dough it's important to keep everything cold if at any time your dough starts to get soft or you see the butter starting to get too soft or sand your dose sticky then stop and go and put it into the refrigerator so I'm just going to gather this up and dump it on here because the keeping this cold is really important I can't stress it enough so don't rush it so I'll just cuz I kind of put it into a ball my hands are cold which is good kitchens cold the counter is cold if you found if your dough is a little warm even at this point just wrap it up and put it in the fridge for a half an hour so just going to press down now if you have like some kind of like a flat edge scraper this is really good now what we're going to do and we're going to roll this way is you want your goal to be three times the length of your the width so I usually have about six to seven inches wide which is both fifteen to seventeen so therefore my length is going to be somewhere like eighteen inches to twenty-one inches centimeters I would be 45 to 51 so you will need a ruler or if you've made this a lot then so I'm just going to press down that makes it a little easier and then as I said you want to keep your sides pretty even so this scraper is good don't roll what like over the edge kind of roll up to the edge because then that way if you keep rolling like right off you could roll the butter and what's out and what you don't want to do that just use this to kind of gather it up and then always check the underside move it around if it's sticking add more flour if it's really sticky then you know you should put it chill it and in the refrigerator this is pretty good right at this point okay so measure it run your hands gently over that and see make sure it's even thickness some both six yeah right so now what we want to do I don't know whether you see this but there's really a lot of visible chunks of butter and that's what you want so now we're going to fold this up like you would a letter so if you have one of these flat edges this is good so we're going to do some you know if you have a lot of flour just brush it up hit a little still this is going to be a little rough as it falls apart on this one don't worry that's very normal so I'm going to put that and then now you want to make sure so that's a little back this off just a little bit right so now just square up your puffs you want to make sure your edges are all straight like so and then my goal is starting to get soft so we need to chill it probably between it depends how soft it is 30 to 60 minutes because we will have to do up to 4 to 5 turns like we just did this is called our first turn so what I'm going to do is just transfer that to plastic wrap it up and then what I do is I take a sharpie and then I put on here the time and I just put a 1/2 say that's my first term just in case you were doing something else and then you kind of start after a while - how many terms as I do so if you do that every time you'll remind yourself so I'm going to put this into the refrigerator for a boat like I said 30 to 60 minutes that way the flour will and the gluten will relax the butter will get cold again and then when we come back we will work on our second turn so now it's been a little more than a half an hour so we're ready to go it's nice and cold again flour your counter and in between our rolls and folds always make sure to clean your surface because sometimes you get little pieces of dough and we don't want those pass on to our next time we roll so now again the same thing is last time we're going to roll this way three times the length of the three times the width of our dough now you want this part on your left side kind of like a book always have it that way and I kind of like to just bank kind of help soften it a little make it easier again always move your dough around you don't want it to stick and constantly kind of sticking put a little more flour your rolling you know straighten up your edges okay as you probably noticed even the second time it's a little easier to roll it's not falling apart so straight up straighten up my edges and then both seven inches so three times is twenty-one it's about right so seven is 17 by 51 centimeters again we're going to do the same thing fold it like a letter brush off if you have a look except now if you had like this isn't too bad it's never going to be straight because it's hard to get really strange but what you can do is kind of if you found it it's really not straight across and just kind of cut I'll do it here like that and make sure that this is row right then you can take this and just kind of fit it right in there and there so then you get kind of a straight edge so this right again straighten everything up this is what we call our second turn and this is what's building those layers so that when you're we bake our puff pastry we're going to get all those beautiful crispy layers of buttery pastry so that's our our second turn now a classic pop needs about six the Blitz you can usually get away with four to five what we're looking for eventually is to have a really nice smooth dough without any you can still see the real chunks of butter so we have to keep doing this until it's a nice smooth dough so again wrap it up and again I'm putting the time and a two so I know that that's the second turn I'm going to look to warm so I think a half hour will do again half an hour to an hour and then when we come back we will do our third turn so we're back we're going to do this will be roll and fold number three again flour your counter have your machine on this side the fold I should say the fold on that side flour your counter the dough rolling pan again your length should be three times your width so ruler and then I like to just soften that up a bit every time we do this it's a little easier to roll and you can start to see is we're getting a much smoother dough not so much butter showing it looks pretty good as always you know keep those edges nice and straight and when you're rolling when you've killed your goal when you kind of lift it you shouldn't get a lot of spring back or shrinking if you are like if you roll and then you lift it and you're really getting a lot of shrinking then chill your dough a little longer that's a fine it's the gluten little too tight there so that looks good you can see it's getting quite smooth now remember and to end not you don't want to roll this way just this way again we're folding this like a letter you want to make sure that it's just exactly perfect and you're folding it over so we want to get those really nice even layers so that looks good even it up you can see it gets a lot faster as chilling the dough and the more we roll it and chill it so again same thing put it and then I write on here this is our third and the time and we'll add chill but a half an hour and then we'll come up and come back into our fourth turn okay so we are on number four you can see this is not like labor-intensive it takes actual time but most of its chilling so you just need to be at home but you can be off doing other things in between so again the fold on your left flower everything and roll this way not side to side again same thing length three times the whip again just run your hand lightly over it and that way you can tell if it's even thickness feels good square up sides here and measure I'm seven inches which is 17 centimeters so I want to go lengthwise twenty-one inches that's 51 centimeters which it is after a while you can just kind of eyeball it almost so again oh so now evaluate your dough at this point this is the fourth turn if it's smooth as you can see here this my dough is pretty smooth I'm going to leave it at four turns if you found there was a lot of really like too much chunks of butter still showing then again fold it chill it and do one more until you get a really nice smooth dough like I said if you were doing like a classic puff then typically you need six turns so you know when they say one of the names for this is quick pop it's because we don't need as many turns some people say that the difference mainly the differences you might not get as much pop and as much like layers flakiness width of the blitz puff pastry as opposed to the classic personally you know for the difference in work at home I find I don't really know it especially if you're just using it for Ag let or turnovers to me this is the way to go so again make sure meats perfectly square up your edges so we are done this is just a video on how to make blitz puff pastry so at this point if you wanted to use it today I would wrap it and chill it for a couple hours most of the time what I like to do is is let it chill at least overnight but you know you can use it after a couple hours so in the fridge well raft it will keep about three days or you could freeze it for about three months so this is perfect you can put it into the freezer whenever you need some pop take it out I like to defrost it in the refrigerator overnight I wrap it in plastic and then I put it in a plastic bag and you're good to go you have your puck so whenever you find a recipe that calls for pucks you can use your homemade so you want to try this and until next time I'm Stephanie to workday enjoy baking calm [Music] you [Music]

Channel: Joy of Baking

Views: 345,106

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, puff pastry, quick puff, quick puff pastry, blitz puff pastry, how to make blitz puff pastry, how to make puff pastry, how to make quick puff pastry, puff pastry recipe, blitz puff pastry recipe, quick puff pastry recipe, how to bake, how to make, how to cook, so yummy

Id: LCYwFM_6KPk

Length: 21min 46sec (1306 seconds)

Published: Thu Apr 06 2017