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Puff Pastry Shells (Basic Dough) - and Caramelized Puff Pastry
Puff pastry shells are light and crispy sheets made with a dough enriched with special cold butter, perfect for a sweet and caramelized bite.
basic
vegetarian
oven
bread
dessert
sweet
Ingredients
Servings:
4

Ingredients

  • 300 gmedium-strength flour
  • 25 gbutter
  • 200 gbutter "special" (cold) for puff pastry and croissants (1)
  • 1 egg
  • 40 gsugar (if you want to make it a little sweet)
  • OPTIONAL
  • 1 lemon (the grated peel)

Ingredients

  • 1 puff pastry dough (can be a Buitoni square)
  • 150 gpowdered sugar
  • 1 butter for the baking tray
  • 50 gflour for the work surface
Nutritional Information

Per Serving (Approx.)

Calories
1204 kcal
Protein
19 g
Fat
75 g
Carbohydrates
117 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Puff Pastry Shells (Basic Dough)

  • It is essential to work in a cool environment, preferably at a temperature below 20°C, to maintain the consistency of the dough.
  • Knead the dough for 10 minutes until it reaches a fine and smooth texture, but not for too long to avoid overheating.
  • It contains a considerable amount of fat, which contributes to the final crispy texture.
  • Once worked, let the dough rest in the refrigerator for at least 30 minutes to allow the gluten to relax.
  • It does not contain yeast. Note: Work the dough with all ingredients cold. Leave the flour and sugar in the refrigerator the night before. Use the butter directly from the fridge.
  • Form a well with the flour and place the other ingredients in the center, except for the special butter, working them until you obtain a cohesive and sticky dough.
  • Work the dough for 20 minutes, stretching and folding it to incorporate air and develop the gluten. Use the palm of your hand to stretch and then fold the dough over itself.
  • Alternate the stretch described above with the Bertinet method to aerate and properly bind the dough.
  • Take the dough from underneath with both hands and bring it towards the center.
  • Stretch the dough towards you while lifting it slightly from the countertop.
  • Throw the dough onto the countertop from a certain height to stretch it.
  • Fold the part you have in your hands over the part spread out on the countertop and repeat the process.
  • By combining the two methods, work the dough until it is smooth and passes the windowpane test, approximately 20 minutes.
  • Once the dough is smooth, form it into a ball and let it rest for a few minutes.
  • Roll out the dough into a square shape, place the whole block of special butter in the center, and fold it like an envelope.
  • Seal the package in such a way that there are no gaps for the butter to escape, keeping it centered.
  • Begin to roll out with the rolling pin, giving small transverse taps along its length to elongate it, and then roll out by rolling the pin.
  • While rolling out, give small taps 1 cm from each end to maintain the rectangular shape until you achieve the length of the rolling pin. First simple triptych fold.
  • Make a simple fold by dividing the sheet into three equal parts and folding one side to the middle and then the other to the end.
  • Let it rest in the refrigerator for 5-10 minutes. Second simple triptych fold.
  • When you remove it from the refrigerator, turn it a quarter turn before rolling it out to change the direction of stretching.
  • Roll out with the rolling pin to the initial length and make a second simple fold.
  • Leave in the refrigerator for 5 minutes. Third simple fold Triptych: remove from the refrigerator and turn a quarter turn before rolling it out. Roll out and make a third simple fold. Leave in the refrigerator for 5 minutes.
  • Third simple fold Triptych: remove from the refrigerator and before rolling it out, turn a quarter turn to change the direction of stretching. Roll out with the rolling pin to regain the initial length and make a fourth simple fold. Let it rest in the refrigerator for 5 minutes.
  • Fifth simple fold Double: turn a quarter turn, roll out to the initial length, and make a double fold. Give two taps to the ends and roll out again to the initial length. Sixth simple fold Triptych.

Prepare the Coques

  • 30 minutes before baking, preheat the oven to 200°C.
  • When you take the dough out of the fridge, unfold it and cut it into the necessary portions based on the number of pastries you want to make. Each pastry requires a dough weight of approximately 300 grams.
  • When cutting puff pastry, do not drag the knife because doing so compresses the layers and prevents them from rising correctly. Instead, cut by piercing the knife at a point and rocking it as if it were anchored at the tip. Once cut, lift the knife, change the position of the tip, and rock again.
  • Important: Before baking, place the pastries in the fridge for 7 minutes. This allows the butter to set, and when baked, the thin layers become slightly toasted.
  • Bake at 200°C for about 15 to 20 minutes. Caramelized Puff Pastry (for making mille-feuille type cakes)
  • Grease the baking tray with butter.
  • Place a sheet of baking paper on the tray and press it down with your hand onto the butter to secure it in place.
  • Preheat the oven to 165°C.
  • Flour the work surface and roll out the puff pastry dough until you achieve a sheet no thicker than 2 millimeters and matching the size of the baking tray.
  • Place the dough on the baking tray and cover it with another sheet of baking paper.
  • Place a tray the size of the inside of the oven tray on top of the dough to weigh it down and prevent it from rising during baking.
  • Bake at 165°C for 25 to 30 minutes, until the puff pastry becomes uniform and slightly golden.
  • Remove it from the oven and let it cool completely.

To Caramelize the Puff Pastry

  • Preheat the oven to 240°C for about 10 minutes to ensure a consistent temperature.
  • Sprinkle a thin and even layer of icing sugar over the puff pastry, once it is cool and already baked previously. Ensure that the sugar covers the entire surface evenly.
  • Return the puff pastry to the oven and keep it there for about 2 to 3 minutes, monitoring constantly, as the caramel can easily burn.
  • Remove the puff pastry from the oven as soon as you notice the sugar has melted and caramelized evenly.

Different Ways to Present Coques

  • With edges: Cut the portions of dough according to the number of pastries you want to make; if you want to make 4, cut 5 portions, and cut the fifth into strips. Brush the edges of the pastries with egg yolk, ensuring that the yolk does not drip down, as this will prevent the layers from rising properly during baking. Place a strip of dough on each side of the edges, brush them again with yolk, and add a second strip on top of each to form higher lateral edges. In the center of each pastry, add the desired filling, whether sweet or savory.
Recommendations & Tricks
  • Note: Work the dough with ALL ingredients well chilled. Place the flour and sugar in the freezer for 30 minutes before starting. The butter should be used directly from the refrigerator, cut into small cubes to facilitate the process.
  • Use 300 grams of medium-strength flour to ensure the best texture and elasticity of the dough.
  • Incorporate 25 grams of butter into the initial dough, and then work with 200 grams of special puff pastry butter, ensuring it is well-chilled and cut into thin slices.
  • If you want a slightly sweet dough, add 40 grams of sugar to the flour before mixing. You can adjust the amount according to your personal taste.
  • Adding the grated zest of one lemon will impart a fresh and subtle aroma. Use only the yellow part to avoid bitterness.
  • The special butter for puff pastry and croissants does not melt quickly at room temperature and can be purchased at the farm on Xuclà Street, 21 or occasionally at the Baltà bakery, ensuring you have the right quality.