The art of french pastry phần 101
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400grams|3½
cupsplus2
tablespoons
Butter(French
style,82%fat),at
room
temperature|60
grams|2ounces
Butter(French
style,82%fat),at
room
temperature|
340grams|12
ounces
Confectioners’
sugar,optional|
Asneeded|As
needed
METHOD
DAY1
MAKINGTHEDÉTREMPE
Thedoughbaseinpuff
pastryiscalledthe
détrempe.Irecommend
thatyoumakethisby
handseveraltimesbefore
youmakeitinamixerso
thatyouwillreally
understandwhatthe
doughshouldfeellike.
Youwillneedalargework
surface—atleast18inches
squareandpreferably
larger.
1 Inasmallbowlmixthe
whitevinegar,water,and
seasaltwithawhiskuntil
thesaltdissolves.
2 Spreadtheflouronthe
worksurfaceinawide,
flatcircleandcreatea14to16-inch-wide“well”in
thecenter.Theflour
shouldlooklikealarge
lunarcraterwithawide,
flatwellandwallsthatare
aboutaninchhigh.
3 Makesurethatthe60-
grampieceofbutteris
soft—placeitinasmall
bowlorramekinandmix
withaspatula.Microwave
ifnecessaryfor5seconds
at50percentpowerbut
donotallowthebutterto
melt.Placethesoftbutter
inthemiddleoftheflour
craterandslowlypourin
thewatermixture.It
shouldremaincontained
withinthewallsofthe
