ultra-quick & easy food-processor puff pastry dough

• divide your butter into approximately 4 parts, cut 3 parts into small cubes and place on a plate and 1 part into thin slices and place on another plate and chill both plates in the refrigerator for 5-10 minutes
• measure out your flour and sift in a bowl, add salt and chill in the refrigerator too
• when ready, measure your water with 2 ice cubes (include the weight of the ice cubes in the total)

note: the colder your ingredients are, the better & remember 1 pulse = 1 second

• place the sifted flour and salt in the food-processor, pulse 2-3 times to mix and aerate

note : you can add some icing sugar in the mix, if preparing a sweet dish and also sprinkle the rolled out dough with extra icing sugar (but only right before baking)

• add the thin butter slices (not cubes) and pulse 2 times for 1 second each time, then add the chilled butter cubes and pulse 3 times for 1 second each, add half the water and pulse 1 time and add the remaining water and pulse 2 times

note : if you fill your food-processor with too many ingredients, you might be tempted to over-mix, the dough will be too creamy (see photo n°4)… if your food-processor is small, it is better to prepare half the amount first, then the other half, don’t fill your food-processor over half-full; the dough should look grainy with bits of butter throughout (see photo n°5) ! Sprinkling the slices of butter with flour also helps them from sticking to one another if your food-processor is small !

• empty (and scrape out) the ingredients onto a floured work surface and form a compact ball (if your apartment is too warm, wrap the ball of dough in plastic film and refrigerate for 5 minutes)
• shape the dough into a log, sprinkle with some flour and flatten into a long rectangular shape, fold each side towards the middle, then roll it completely and then flatten it out again into an appropriate size (round or square or rectangular) until 3-5 mm thick
• use an empty cardboard tube and waxed paper to roll up the dough and wrap with cling film or in a sealable bag until ready to use and store in the refrigerator for several hours before using (if you are planning to use it on the same day or the next day) or in the freezer (if using several days later)

note : always chill your dough after forming and/or placing inside a mold and re-chill before placing in a pre-heated hot oven, between 200-210°C for 15-25 minutes (depending on the size and preparation) !