In light of New Year and holidays, I decided to make another treat. This was my third recipe from Kellars Book. Unlike most puff pastry recipe I have seen, Kellar used alot more vinegar…supposedly because of the acidic properties, here we go chemistry again, of vinegar which prevents the gluten from forming long strands resulting in a lighter pastry. In Kellers puff pastry recipe he suggested 5 turns but I decided on 6 turns and still had good results. Perhaps I will stick to 5 next time.
Puff Pastry Recipe from Buchon Bakery
Butter 400 grams
Water 225 grams
White wine vinegar 25 g ( I used plain vinegar)
All purpose flour plus more for dusting 500 g ( I used half bread flour and half all purpose)
Kosher Salt (I used plain table salt)
Unsalted butter, melted but not hot 50 g
Note: I decided to do spirals this time. I rolled out the chilled dough onto cinnamon and sugar then rolled it back up and cut the pastry into slices. The effect was good and the end product was crisp, flaky and light. The sugar did caramelize thus contributed to a hardened bottom when cooled but the taste was delicious.