Puff Pastry Dough (Bladerdeeg)
Bladerdeeg, known in English as "Puff Pastry", and in French as "Mille Feuilles" is the basis for all kinds of festive baking.
Ingredients
- 500g flour
- 100g butter for dough
- 10g salt
- 275g cold water
- 350g butter for layering
(yield abt 1kg bladerdeeg)
Procedure
- Cut 100g butter into small chunks
- Mix all ingredients except 350g butter in a bowl
- Using an electric handmixer with dough hooks
- Mix quickly, and not too long, or the dough will become tough instead of flaky
- Knead briefly to ensure everything is mixed
- Roll out to about 20cm square
- Place 350g butter in centre of dough
- Fold over edges of dough to envelop the butter
- Roll out to 20cm square
- Let the dough package relax in the fridge about 30m
- Roll out to 20cm by 80cm
- Fold over into quarters (back to 20cm square)
- Rotate dough 1/4 turn
- Repeat (Roll, Fold, Rotate)
- This produces 4x4 = 16 layers
- Let the dough package relax in the fridge for an hour
- Repeat the above steps two more times
- This produces 16x16x16 = 4096 layers
Based on the instructions from Cees Holtkamp on YouTube:
YouTube: Cees Holtkamp: Bladerdeeg
