Frozen Puff Pastry
|Vol au vent||1 Large|
|Flour||4 Cup (64 tbs), sifted (Preferably A 1/2 And 1/2 Mixture Of Pastry And All-Purpose Flour)|
|Salt||1 1⁄2 Teaspoon|
|Ice water||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Lemon juice||1 Tablespoon|
|Unsalted butter||1 Pound, chilled|
Mix flour and salt in a bowl.
Combine water and lemon juice, sprinkle evenly over flour, about 1/4 cup at a time, mixing lightly and quickly with a fork after each addition (pastry should hold together, be firm yet pliable).
Add a few drops more ice water if mixture seems dry.
Knead on a lightly floured board about 10 minutes until smooth and elastic; cover and let stand at room temperature 1/2 hour.
Meanwhile, knead and squeeze butter until malleable (about consistency of dough), free of lumps, but still cold.
Shape into a 5" square and dust with flour.
Shape dough into a "brick" on a lightly floured pastry cloth and, with a lightly floured stockinette-covered rolling pin, flatten to a thickness of 1"; even up ragged edges.
Place pastry so short side faces you, and roll with short, firm strokes into a rectangle 6"x18".
Place butter in center, fold near 1/3 of pastry in toward center, then far 1/3.
Press edges lightly with rolling pin to seal.
Give pastry a 1/4 turn and roll again into a rectangle; fold and seal as before.
Wrap and chill 3/4 hour.
Roll, fold, and seal 2 more times, then chill 3/4 hour.
Roll, fold, and seal twice more and chill 1 hour.
Use as little flour as possible when rolling and handle pastry with fingertips.
Pastry is now ready to use.
To store, wrap and chill overnight or wrap airtight and freeze (thaw in refrigerator before using).