The art of french pastry phần 111

In a small bowl mix the white vinegar, water, and sea salt with a whisk until the salt dissolves.. Place half the mixture in the bowl of your mixer and add the pastry flour and the softe

a hook In a small bowl mix the

white vinegar, water, and sea salt with a whisk until the salt

dissolves Place half the mixture

in the bowl of

your mixer and add the pastry flour and the

softened 60-gram

piece of butter Begin mixing at low speed and gradually add the remaining water mixture Mix only until the dough comes together It should look rough but you should not see any

unmixed flour It should be a little

soupy Turn off the mixer and feel the dough If you cannot detect any lumps with your hand, the dough

is mixed

sufficiently If

there are lumps, mix for just a few seconds at a time until the flour is

incorporated I cannot stress

enough the

importance of not over-mixing Be careful The

mixer is much

more efficient

than your hands.

methods for

making puff

pastry exist One

is called “inverted puff,” in which the dough is

trapped in the butter instead of the other way

around It’s

difficult to roll out, but the