Michel Roux’s Rough Puff Pastry

My secret ambition was always to become a chef, but I don’t know what happened along the way. I never made it to chef school. I borrowed this book, by Michel Roux, from my local library because I’ve always wanted to make all kinds of pastry so here we go. I shall be baking from this book for the next several weeks.

Rough puff pastry rises well, almost 75% as much as the classic puff pastry, and it saves an incredible amount of time because it takes only 20 minutes to make. It is suited for both savoury and sweet confections and can be frozen successfully for several weeks-in usable portions. Always glaze with egg wash before baking.

Michel is a purist who believes in mixing dough by hand…so put away your mixers and food processors. I tried it by hand and I’m really liking it! I used it to make sausage roll.

Put the flour in a mound on the counter and make a well in the centre. Put the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with your other hand.

When the cubes of the butter have become small pieces and the dough is grizzly, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough.

Roll it into a ball, wrap in a cling film and chill 20 minutes.

Flour the counter and roll out the dough into a 16 x 8 inch (40 x 20cm) rectangle.

Brush off any excess flour and fold it into three like a book

and give it a quarter turn.

Roll the dough into a 16 x 8 inch (40 x 20cm) rectangle, for the second time. Brush off any excess flour and fold it into three like a book and give it a quarter turn. These are the first two turns.

Wrap the block in cling film and chill for 30 minutes. Remove from fridge and roll and fold the dough as before, for the third and fourth time and the pastry is now ready. Wrap in cling film and chill for at least 30 minutes before you use it (you can chill the dough up to 3 days).

I used the pastry to make these sausage rolls. Cool, isn’t it?

Rough Puff Pastry

Original Recipe:  Pastry: savoury and Sweet by Michel Roux

Makes: 1.2kg (2Ib10oz)

Ingredients

  • 500g (1Ib 2oz) all-purpose flour
  • 500g (Ib 2oz) very cold butter, cut into small cubes
  • 6g (1 teaspoon) fine salt
  • 250ml (scant 11/4 cup) ice cold water (you may not need all the water)

Instructions

  1. Put the flour in a mound on the counter and make a well in the centre. Put the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with your other hand. (or add the flour, butter and salt in a food processor and pulse until the butter is chickpea sized.
  2. When the cubes of the butter have become small pieces and the dough is grizzly, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough. Shape the dough into a ball, wrap in a cling film and chill 20 minutes. (Food processor-gradually add the water and pulse until it forms into a ball-do not overtax)
  3. Flour the counter and roll out the dough into a 16 x 8 inch (40 x 20cm) rectangle. Brush off any excess flour and fold it into three like a book and give it a quarter turn.
  4. Roll the dough into a 16 x 8 inch (40 x 20cm) rectangle, for the second time. Fold it into three like a book and give it a quarter turn. These are the first two turns. Wrap the block in cling film and chill for 30 minutes.
  5. Remove from the fridge and roll and fold the dough as before, for the third and fourth time and the pastry is now ready. Wrap in cling film and chill for at least 30 minutes before you use it.

Points to Note

  1. I made half the recipe and I only added 100ml water (about 7 tablespoons). The dough weighed 592g (1.3Ib; 20oz).

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

15 thoughts

    1. I tried this one before trying the classic one and it was so good I forgot about making it the long way. I made the sausage rolls with it as well. They were puffed up and really delicious!
      Liz

    1. Yes. The temperature of the room should not be above 25C (77F)-the cooler the room the better otherwise the butter will melt. Have a great week!
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s