Triple Crispy Puff Pastries

Table of Contents

For the Dough:

- Unsalted butter (room temperature): 50g (for the dough)
- Salt: 3g (1 tsp)
- Sugar: 10g (1 tbsp)

For the Filling:

Before Baking:

Egg wash: 2 tbsp eggs + 2 tbsp milk (for brushing the pastries before baking)

1. Combine the dry ingredients: In a mixing bowl, add 250g bread flour, 50g unsalted butter, 3g salt, and 10g sugar. Mix the ingredients together using your hands or a stand mixer.
2. Add water: Gradually add 120ml of cold water to the flour mixture while stirring. Mix until the dough comes together and starts to form a smooth texture.

Knead the dough: Transfer the dough onto a clean surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. You should be able to stretch it slightly without tearing.
Rest the dough: Wrap the kneaded dough in plastic wrap and refrigerate it for 30 minutes. This allows the gluten to relax and makes it easier to roll out later.

1. Flatten the butter: Take 120g of unsalted butter and place it between two sheets of parchment paper. Use a rolling pin to flatten the butter into a thin rectangle, approximately 1/4 inch thick.

Chill the butter: Place the flattened butter in the refrigerator to chill until it becomes firm but remains pliable. You want the butter to be cold enough to hold its shape, but soft enough to spread when rolled with the dough.

1. Roll out the dough: After 30 minutes, remove the dough from the refrigerator and roll it out into a large rectangle that’s twice the size of your prepared butter sheet.
2. Place the butter: Remove the butter from the fridge and place it in the center of the rolled-out dough.

1. Fold the dough: Fold the dough over the butter, completely encasing it. You should have a dough “packet” with the butter sealed inside.
2. Roll and fold: Roll the dough into a larger rectangle, then fold it into thirds like a letter. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
3. Repeat the process: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This process creates the layers that give puff pastry its flaky texture.

1. Preheat the oven: Preheat your oven to 200°C (390°F).
2. Roll out the dough: After the final chill, roll out the laminated dough into a large rectangle about 1/4 inch thick.
3. Cut the dough: Use a sharp knife or pastry cutter to cut the dough into smaller rectangles or squares, depending on the size you want your pastries to be.

Add the filling: Place a small amount of strawberry jam and chocolate jam in the center of each piece of dough. Be careful not to overfill, as the jam will expand when baked.
Seal the pastries: Fold the dough over the filling to create a sealed packet. Use a fork to crimp the edges and ensure the filling stays inside during baking.

1. Prepare the egg wash: In a small bowl, whisk together 2 tablespoons of eggs and 2 tablespoons of milk to create the egg wash.

Brush the pastries: Brush the tops of the assembled pastries with the egg wash. This will help them develop a beautiful golden-brown color in the oven.

1. Bake: Place the pastries on a baking sheet lined with parchment paper. Bake them in the preheated oven for 15-20 minutes, or until they are golden and crispy.
2. Cool slightly: Once baked, remove the pastries from the oven and let them cool slightly before serving.

Enjoy: Serve your triple crispy puff pastries warm, with a perfect balance of flaky layers and sweet filling. They’re best enjoyed fresh out of the oven but can be stored for later.

- Temperature control: Keep the butter cold but pliable. If it gets too soft, the dough will absorb it, and you’ll lose the layers. If it’s too hard, it will break through the dough when rolling.
- Filling variations: Feel free to experiment with different fillings like custard, Nutella, or fruit preserves. Just make sure not to overfill to avoid leakage.

Brush with egg wash: For a beautifully shiny, golden crust, ensure you generously brush the egg wash over each pastry before baking.
Chill the dough between folds: Chilling the dough between folds is essential for creating the flaky layers of the puff pastry.