Title: Puff Pastry Beaumaniere
Categories: Dessert
Yield: 4 Servings

2	tb	Salt
8		To 9 cups pastry flour
1		To 1 1/4 cups ice water
35	tb	Unsalted butter
		(4 sticks + 3 tablespoons)
		Additional flour for
		Dusting

In the bowl of an electric mixer fitted with a dough hook, combine the salt, flour, water, and 1 3/4 sticks (14 tablespoons) of the butter. Turn at slow speed until dough is elastic, about 2 to 3 minutes. Place the remaining 21 tablespoons butter on a work surface. With your hands, knead the butter into a smooth, malleable square that measures 8 inches. Use the heel of the hand, wiping off the excess water that exudes as you knead. Work quickly, as the butter should not become too soft.

Flour another work surface and roll the dough into a square large enough to enclose the block of butter. Place the butter in the center of the dough and fold the dough over the butter so it is enclosed. Tap lightly to get rid of excess air, and pinch the pastry edges closed, sealing the gaps. Roll the pastry into a long rectangle that measures 3/4-inch thick, 12 inches wide, and approximately 20 inches long. Roll evenly and in one direction as much as possible. Brush off any excess flour with a large pastry brush and fold the dough into thirds. Give the dough a quarter turn and repeat the rolling and folding once. Cover the dough with a towel and let it rest in the refrigerator for at least 20 minutes.

Complete 2 more "turns" and again let the dough rest, covered, in the refrigerator. Then complete 2 more "turns." The dough is now ready to use. MAKES 2 POUNDS.

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