Gordon Ramsays Puff Pastry Dough Recipes

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GORDON RAMSAY'S PUFF PASTRY DOUGH



GORDON RAMSAY'S PUFF PASTRY DOUGH image

Categories     Phyllo/Puff Pastry Dough     Pastry

Yield 700 grams

Number Of Ingredients 4

250g strong plain flour
1 tsp fine sea salt
250g butter , at room temperature, but not soft
about 150ml cold water

Steps:

  • 1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter. 2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. 3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect. 4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

ROUGH-PUFF PASTRY



Rough-puff pastry image

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 10m

Yield Makes 700g

Number Of Ingredients 4

250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about cold water

Steps:

  • Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  • Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
  • Cover with cling film and leave to rest for 20 mins in the fridge.
  • Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
  • Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
  • Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
  • Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

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