What is it about puff pastry? The mere mention of it sends shivers down every baker’s spine. Could it be the knowledge that it has 944 microscopic layers of dough and butter, which seem to break all laws of physics? You look down at your own two hands and think, “These two hands? All by themselves? No way,” before huffing off to the grocery store to buy the ready-made version. At the risk of sounding like Tony Robbins, I say “Yes way,” and this month’s Daring Bakers have laid down the law.
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1-1/2 teaspoon salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter