This beautiful, flakey pastry dough melts in your mouth like butter. No surprise – it’s full of butter. It takes all day to make (mostly resting time) but it’s versatile and will keep for a week in the fridge. Use this dough for croissants, seafood en croute, puffs, pies, couques… the list goes on.
- 500 g all-purpose flour
- 12 g salt
- 25 ml white wine vinegar
- scant 200 ml ice cold water
- 50 g melted butter
- 400 g very cold butter
Put the salt, vinegar, water and butter in the well and mix with your fingertips. Add more flour from the edges gradually. Careful not to breach the walls of the flour fort or it will run all over the counter.
Cold counter tops, like marble, work best for working with this dough. As you know, my tiny kitchen doesn’t have any marble… but we’re resourceful 🙂 I put my bag of flour, rolling pin and scrapping blade in the freezer while the dough is chilling in the fridge. That helps.
Take your 400 g of cold butter and bash the heck out of it until it is flat and malleable. Don’t work it too long or it will get soft and stick to the counter. Be fast and brutal. Sandwich it between two pieces of waxed paper and refrigerate.
Once your dough has chilled, roll it out with the cold roller and make 4 flaps.
After these two turns, rewrap and refrigerate for 1 hr.