Hello to all the Daring Baker fans!
I was so excited when this month’s challenge was announced. I did a couple of up-side down cakes, however a tart tatin has been on my list for quite a long time, but I haven’t found courage to do it. Why? Because the original recipe calls for puff pastry.
Well, even though I’ve accomplished bigger challenges than this, with flour and butter, but I’ve been postponing mastering puff pastry technique as much as I could. This time, however, there was no way back. I booked whole Sunday to read and research everything that has been ever written about puff pastry and when I felt more confident I started weighing the first ingredients for ….
Guys, this dough is awesome! I haven’t been excited about a dough for a long time :D Here is my recipe for puff pastry.
All in all, was my puff pastry good? Hell yeah, I will never go back to store for one anymore! Was my pastry perfect? No. Mastering puff pastry does not necessarily lie in reading materials. Pastry is not an academic subject it is a combination of a craft, art and science. The only way to perfect it requires determination, passion and constant hunger for improvement.
Pâte feuilletée (puff pastry)
For the détrempe
- 125 g cake flour
- 125 g bread flour
- 1 tsp salt
- 35 g softened butter (not melted)
For the beurrage
- 250 g cold unsalted butter
- flour for dusting
Mix ingredients for détrempe just to combine and put it to the fridge to rest for about 30 minutes. It should be smooth and not too elastic.
Make beurrage by beating butter with rolling pin between 2 plastic sheets, until you shape a block. Keep it super cold. IWhen détrempe and beurrage are both same cold temperature pack the beurrage into the detrémpe and make sue it is sealed completely from all sides. This is calles pânton. Roll the pânton to 1 cm thickness to a long rectangle and fold it like bellow.
Refrigerate for an hour Repeat rolling, folding and refrigerating like above for 3 more times. Now you can decide if you want to use all the dough, or store some in the freezer. When you cut the dough the laminate structure should be clearly visible.
Oh and the apples! I nearly forgot about the main part. I chose to do my tarte tatin using caramelised apples, maple syrup and pecans.
- Apples, not very sweet and crunchy, enough to cover the bottom of your pan
- 40 g butter
- 1 handful of pecans
- 2 tbsp maple syrup
Sweat (under cover) your cut and cleaned apples in a pan with butter until they soften.
Add sugar, carefully mix.
As soon as I was done with my tarte tatin I started doung for croissants, pain au chocolat and even cronuts! But about that later!