PATE FEUILLETEE

For 825 grams:
250 Gram All-purpose flour
60 Gram Sugar
5 Gram Salt
275 ml Ice water
125 Gram Melted butter (for detrempe)
175 Gram Butter for beurrage

1. Sift flour, salt, and sugar onto work surface. Make a well in the center of the flour.

2. Add ice water a little at a time, blending flour with water until about half of the flour has been incorporated and a loose slurry has been created in the well.

3. Begin adding melted butter to the slurry, blending the butter into the slurry without allowing butter to contact dry flour.

4. Continue to incorporate flour, water, and butter until a rough dough has been created. Knead two or three times to incorporate all ingredients, cover with plastic, and place in refrigerator for a minimum of one hour.

5. Remove from refrigerator and roll out into a rough square.

6. Form the beurrage into a rough square about eight inches square. Place on detrempe and fold edges of dough over butter. Roll paton into rectangle, 9 inches by 24 inches. Fold in threes (simple fold) (first turn). Turn paton 90 degrees and reroll into a 9 by 24 rectangle (second turn). Fold in quarters (book fold). Allow to rest in refrigerator.

7. Continue to roll and fold until six turns have been made in paton. Cover and allow to rest in the refrigerator.

Cost of ingredients:

INGREDIENT QUANTITY UNIT UNIT COST
COST/UNIT INGRED COST
All-purpose flour 250 Gram 0.38 Lb $ 0.21

Butter 300 Gram 4.39 Lb 2.90

Sugar 60 Gram 0.49 Lb 0.06

Vanilla bean 0.05
TOTAL $ 3.22

 

Cost = $3.22 for 825 grams = $0.0039 per gram