Hojaldre
also called hojaldre · pasta de hojaldre · pasta hojaldrada · puff pastry · laminated dough · pâte feuilletée · pate feuilletee
Three ways to read this recipe
The table
| 3 1/2 cups(420 g)all-purpose flour | mix the détrempe, chill 30 min | fold the dough round the block and roll out | fold in three and chill 30 min — four times | rest overnight before cutting |
| 1 cup(240 mL)cold water | ||||
| 2 tsp(12 g)table salt | ||||
| 3 Tbs(42 g)melted unsalted butter | ||||
| 1 1/2 cups(340 g)cold unsalted butter | beat the block into a square, chill 20 min | |||
| 1/4 cup(30 g)all-purpose flour |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
Pans and tools
1mix the détrempe, chill 30 min
2beat the block into a square, chill 20 min
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 9 hr1 of 5 steps gives no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — the butter has to stay a sheet rather than join the dough; once it has smeared it bakes as a hard biscuit instead of leaves
mix the détrempe, chill 30 min
30 minwalk awayfrom the start
beat the block into a square, chill 20 min
20 minwalk awayfrom the start
fold the dough round the block and roll out
not timed30 min in
fold in three and chill 30 min — four times
30 minwalk away30 min in
rest overnight before cutting
8 hrwalk away1 hr in
- you can walk away
- never timed
You'll need refrigerator
Goes with
See how it is written
>> title: Hojaldre
>> category: Pastry & Doughs
>> tags: pastry, laminated, butter, dough, make-ahead
>> counters: Panadería, Bakery
>> aka: hojaldre, pasta de hojaldre, pasta hojaldrada, puff pastry, laminated dough, pâte feuilletée, pate feuilletee
>> pairs-with: orejas, campechanas
>> servings: 24
>> time: 11 hr
>> slack: unforgiving — the butter has to stay a sheet rather than join the dough; once it has smeared it bakes as a hard biscuit instead of leaves
>> step: mix the détrempe, chill 30 min
Mix @all-purpose flour{3 1/2%cup}(420 g), @cold water{1%cup}(240 mL), @table salt{2%tsp}(12 g) and @melted unsalted butter{3%Tbs}(42 g) to a shaggy dough, knead it just smooth, cut a cross in the top and ~chill{30%min}.
>> step: beat the block into a square, chill 20 min
Beat @cold unsalted butter{1 1/2%cup}(340 g) with @all-purpose flour{1/4%cup}(30 g) between two sheets of paper into a 6-inch square, then ~chill{20%min}.
>> step: fold the dough round the block and roll out
Fold @&(~2)détrempe{}, rolled out from the cross into four petals, over @&(~1)butter block{} to shut it in, then roll the parcel to a long rectangle three times its width.
>> step: fold in three and chill 30 min — four times
Fold @&(~1)parcel{} in three like a letter, turn it a quarter, roll it out again and ~chill{30%min} — four times in all.
>> step: rest overnight before cutting
Rest @&(~1)laminated dough{} in the #refrigerator{} ~rest{8%hr} before it is cut.