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
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 9 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 11 hr.
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
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.
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
>> step.1: mix the détrempe, chill 30 min
>> step.2: beat the block into a square, chill 20 min
>> step.3: fold the dough round the block and roll out
>> step.4: fold in three and chill 30 min — four times
>> step.5: rest overnight before cutting
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}.
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}. The flour in the block is what keeps it bending with the dough instead of shattering through it.
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.
Fold @&(~1)parcel{} in three like a letter, turn it a quarter, roll it out again and ~chill{30%min} — four times in all. Four turns is the loop, and it is the same loop whichever pastry the sheet becomes; counting them out loud is the only way not to lose your place.
Rest @&(~1)laminated dough{} in the #refrigerator{} ~rest{8%hr} before it is cut. Warm hojaldre tears at the fold instead of splitting into leaves.