Buttery Puff Pastry
 
Makes 2 (16x12-inch) sheets
Ingredients
  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 2½ cups (567 grams) cold European-style unsalted butter,* cubed
  • ¾ cup (180 grams) cold water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour and salt at low speed to combine. Add butter, and beat until butter is coated with flour, about 30 seconds. With mixer running, add ¾ cup (180 grams) cold water in a slow, steady stream just until dough comes together, about 1 minute (there will still be large pieces of butter). Cover and refrigerate for 30 minutes.
  2. On a lightly floured surface, roll dough into an 18x11-inch rectangle. Fold dough into thirds, like a letter. Rotate dough 90 degrees, and fold into thirds again. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
  3. Divide dough in half, and wrap tightly in plastic wrap. Refrigerate until ready to use.
Notes
We used Plugrá.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/orange-custard-bars/