The art of french pastry phần 101

400 grams | 3½ cups plus 2 tablespoons Butter (French style, 82% fat), at room temperature | 60 grams | 2 ounces Butter (French style, 82% fat), at room temperature | 340 grams | 12 ounces Confectioners’ sugar, optional | As needed | As needed METHOD DAY 1 MAKING THE DÉTREMPE The dough base in puff pastry is called the détrempe I recommend that you make this by hand several times before you make it in a mixer so that you will really understand what the dough should feel like You will need a large work surface—at least 18 inches square and preferably larger In a small bowl mix the white vinegar, water, and sea salt with a whisk until the salt dissolves Spread the flour on the work surface in a wide, flat circle and create a 14to 16-inch-wide “well” in the center The flour should look like a large lunar crater with a wide, flat well and walls that are about an inch high Make sure that the 60- gram piece of butter is soft—place it in a small bowl or ramekin and mix with a spatula Microwave if necessary for 5 seconds at 50 percent power but do not allow the butter to melt Place the soft butter in the middle of the flour crater and slowly pour in the water mixture It should remain contained within the walls of the ... do not allow the butter to melt Place the soft butter in the middle of the flour crater and slowly pour in the water mixture It should remain contained within the walls of the ... In a small bowl mix the white vinegar, water, and sea salt with a whisk until the salt dissolves Spread the flour on the work surface in a wide, flat circle and create a 14to 16-inch-wide “well” in the center The flour... MAKING THE DÉTREMPE The dough base in puff pastry is called the détrempe I recommend that you make this by hand several times before you make it in a mixer so that you will really understand what the