Puff Pastry

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Puff Pastry

Finally, a cassava, GLUTEN-FREE puff pastry! Recipe by Chef Jason Whitehead.

Yields1 Serving
Prep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins
Puff Pastry
What you'll need
 1 cup Health Riot’s Cassava Flour
 1 ½ tsp Xantham gum
 ½ tsp Arrowroot powder
 50 g Butter
 1 tsp Xylitol
 1 tsp Salt
 ¼ tsp Cream of tartar
 1 tsp Baking powder (I used half a tsp, but think that the extra half will really make it rise just that much more)
 ½ cup Water
 Extra 75g butter, divided into 3
 Extra Health Riot’s Cassava Flour for dusting
 1 Egg
Instructions:
1

(This is a mission, so prepare yourself)

In a food processor, add your CF, xantham gum, arrowroot powder, xylitol, salt, cream of tartar and baking powder. Blitz for a few seconds to combine thoroughly. Cut your cold butter (50g) into little squares and add to your food processor. Blitz until it looks like bread crumbs, then place into mixing bowl.

2

Add your water, and using a fork, mix thoroughly until a dough starts to form. Now dust a surface with some CF and remove the dough from your bowl onto your dusted surface. Use your hands to knead the dough until starts to look glossy smooth. Shape your dough into a square (roughly 15cm x 15cm), wrap in cling film and pop into the fridge for the butter to harden.

3

Individually place your 3 pieces of butter (25g each) in between two pieces of cling film each and roll out to the same size as your dough that is in the fridge. Place your 3 individually wrapped butter “squares” into the freezer for a little bit while you roll out your dough.

4

Remove the dough from the fridge (it should be in there for at least half an hour without opening the fridge door), remove from the plastic wrap and place onto a floured surface. Roll out your square piece of dough back and forth away from you until you have a rectangle 3 times as long as your original square.

5

Fold the top end in (one third) to the middle, and the bottom third on top of that into the middle. So you should now have the same size square as you had originally. Roll out again to a rectangle 3 times as big as the square.

6

Take one sheet of butter out of the freezer, place it onto the bottom third of your dough, then fold over twice to get a square again. Roll it out once more to a rectangle, then fold again two times to get back to the square shape.

7

Wrap and place back into the fridge for 1 hour.

Repeat this process until you have used up the last two sheets of butter, 3 hours in total.

8

Once you are ready to use your puff pastry, you need to roll it out 3 more times, folding it back in on itself in different directions each time.

9

Roll out your dough to whatever size you want, cut into desired shape and brush with egg wash, then pop into the freezer for 15 minutes before putting it into the oven (this will prevent shrinkage).

10

Bake at 180 degrees for around 20 to 35 minutes or until golden brown.

Ingredients

What you'll need
 1 cup Health Riot’s Cassava Flour
 1 ½ tsp Xantham gum
 ½ tsp Arrowroot powder
 50 g Butter
 1 tsp Xylitol
 1 tsp Salt
 ¼ tsp Cream of tartar
 1 tsp Baking powder (I used half a tsp, but think that the extra half will really make it rise just that much more)
 ½ cup Water
 Extra 75g butter, divided into 3
 Extra Health Riot’s Cassava Flour for dusting
 1 Egg

Directions

Instructions:
1

(This is a mission, so prepare yourself)

In a food processor, add your CF, xantham gum, arrowroot powder, xylitol, salt, cream of tartar and baking powder. Blitz for a few seconds to combine thoroughly. Cut your cold butter (50g) into little squares and add to your food processor. Blitz until it looks like bread crumbs, then place into mixing bowl.

2

Add your water, and using a fork, mix thoroughly until a dough starts to form. Now dust a surface with some CF and remove the dough from your bowl onto your dusted surface. Use your hands to knead the dough until starts to look glossy smooth. Shape your dough into a square (roughly 15cm x 15cm), wrap in cling film and pop into the fridge for the butter to harden.

3

Individually place your 3 pieces of butter (25g each) in between two pieces of cling film each and roll out to the same size as your dough that is in the fridge. Place your 3 individually wrapped butter “squares” into the freezer for a little bit while you roll out your dough.

4

Remove the dough from the fridge (it should be in there for at least half an hour without opening the fridge door), remove from the plastic wrap and place onto a floured surface. Roll out your square piece of dough back and forth away from you until you have a rectangle 3 times as long as your original square.

5

Fold the top end in (one third) to the middle, and the bottom third on top of that into the middle. So you should now have the same size square as you had originally. Roll out again to a rectangle 3 times as big as the square.

6

Take one sheet of butter out of the freezer, place it onto the bottom third of your dough, then fold over twice to get a square again. Roll it out once more to a rectangle, then fold again two times to get back to the square shape.

7

Wrap and place back into the fridge for 1 hour.

Repeat this process until you have used up the last two sheets of butter, 3 hours in total.

8

Once you are ready to use your puff pastry, you need to roll it out 3 more times, folding it back in on itself in different directions each time.

9

Roll out your dough to whatever size you want, cut into desired shape and brush with egg wash, then pop into the freezer for 15 minutes before putting it into the oven (this will prevent shrinkage).

10

Bake at 180 degrees for around 20 to 35 minutes or until golden brown.

Puff Pastry

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