Puff Pastry

The Tefal Cuisine Companion is excellent for making buttery pastry, whether it's shortcrust or danish or puff pastry the Cuisine Companion mixes the ingredients in a matter of seconds. I like to make a double batch and freeze half for another time.

Note: Dice chilled butter in 1&1/2 cm cubes, this can be done the night before and refrigerated.
Note: Place 130 gms water in refrigerator to chill. This can also be done the night before.
Note: Keep a pastry brush handy to brush off excess flour when folding pastry.

Puff Pastry

500 gms Plain Flour
500 gms Chilled Butter diced
130 gms Chilled Water

Insert Kneading Blade, Stopper in.
Add plain flour and 350 gms diced butter.
Pulse 15 seconds (I had to gently press down on the handles to stop CC vibrating too much). You should still have some chunks of butter visible.
Remove Stopper.
Start Sp9:35sec adding chilled water through hole in lid until pastry just starts to come together.
Remove pastry and place on floured board or silicone sheet.
Knead lightly for a few seconds to shape into a log.
Roll out to approximately  50cm x 20cm.
Place remaining 150 gms diced butter over bottom 2/3 of pastry.
Fold top third of pastry over butter then fold bottom third over the top to enclose butter.
Turn the pastry so one open end is facing you. (1/4 turn).
Flatten slightly with your hands and squish together the 2 open ends.
Roll out to approximately 50cm x 20cm.
Fold top third over, then bottom third over the top.
Make 1/4 turn.
Repeat the rolling out, folding and 1/4 turn of the pastry twice more.
Wrap in cling wrap and freeze for 20 minutes.
Remove from freezer.
Repeat the rolling out, folding and 1/4 turns 3 times.
Wrap in cling wrap and freeze 15 minutes.
Repeat the rolling out, folding and 1/4 turns 3 more times.
Wrap in cling wrap and freeze 15 minutes.
Repeat the rolling out, folding and 1/4 turns 3 more times.
The pastry should be well laminated now and ready to use or divided in two and frozen until required.

Folding bottom third over top before 1/4 turn and rolling.

After freezing and rolling, folding top third towards centre.

After rolling the butter will be visible under the surface. 

1/4 turn, slightly flattened and edges squished together before rolling.

Folding bottom third of pastry over the top. 

Folding top third of pastry over butter.

Placing 150 gms butter over bottom 2/3 of pastry.

First roll approximately 55cm x 25cm.

Pastry just coming together in Cuisine Companion bowl.

Butter diced into 1&1/2 cm cubes.