Scarlett WPapillons
June 28th 2007 09:36
Papillons
About Papillons
A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble butterflies or bow ties. These cookies are baked until the sugar becomes caramelized.
INGREDIENTS
500 gm / 1 lb puff pastry dough
granulated sugar
For classic puff pastry (Pâte Feuilletée Classique)
500 gm / 1 lb bread flour
10 gm salt
75 gm butter, melted
250 ml / 8 oz water
300 gm butter, for rolling in
1. To make the classic puff pastry, mix the flour and the salt. Place the flour in a mound on a work surface and make a well in the center.
2. Pour the melted butter and water into the center of the well. Gradually stir from the inside outward to incorporate the flour into the liquids, making a dough.
3. Once the dough has formed, knead briefly just until it is smooth. Do not overwork or the dough will become too elastic and difficult to work. Gather the dough into a smooth ball. Wrap in plastic and refrigerate for 30 minutes. Then roll into a large rectangle.
4. To prepare the butter, place the butter between two sheets of plastic film. Soften it and flatten it out by beating it with a rolling pin. Set aside while the dough is rolled out.
5. Keeping the butter between the plastic sheets, roll it out and square the edges using the rolling pin to make a rectangle about two-thirds the size of the dough rectangle.
6. Remove the plastic from the rectangle of butter. Place the butter on the dough so that it covers the bottom two-thirds of the dough rectangle. Fold the top third of the dough down over the center to cover half the butter. Fold the bottom one-third over the center. The butter is now enclosed in the dough, making two layers of butter between three layers of dough.
7. Give the dough its first 4-folds, roll the dough into a long rectangle. Before rolling, beat the dough lightly so that the butter is evenly distributed.
8. Before folding, always brush off excess dusting flour.
9. Fold down the top edger of the dough to the center.
10. Fold up the bottom edge to the center.
11. Fold in half to achieve the finished. This will give the dough 1028 layers of dough and butter. Rest the dough in a cool place between folds to allow the gluten to relax.
12. To make papillons, thickly butter a baking tray and chill.
13. Scale 500 gm / 1 lb puff pastry dough. On a work surface dusted with sugar, roll out to a rectangle 33 X 13 cm / 13 X 5 in. Trim the edges neatly.
14. Cut into 5 equal pieces, measuring about 6.5 X 13 cm / 2½ X 5 in. Brush four of them with a little water and stack one on top of the other, placing the unbrushed one on top.
15. Using the back of a knife, mark a center line down the length of the pastry, turn over and repeat in the same place on the underside. Chill.
16. Trim the edges of the stack to neaten if necessary. Using a sharp knife, cut crosswise into 5-mm / ¼-in. thick slices with an indention in the middle.
17. Twist the slices in the middle, which will splay the layers. Place on the tray and press down the edges lightly.
18. Bake at 190ºC / 375ºF until golden brown.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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Comment by David
Comment by Scarlett
I am glad you liked the recipe and thanks for the compliment