The Evolution of Puff Pastry Before Refrigeration

The Birth of Puff Pastry

Back in 1645, legend has it that Claudius Gele, an apprentice pastry cook, invented puff pastry. The story goes that Claudius was tasked with making a special loaf of bread for his sick father, who was on a diet that largely consisted of water, flour, and butter. Claudius prepared a dough and carefully packed the butter into it. He stretched the dough out on a marble or stone table, folded it, and repeated the process ten times before shaping it into a loaf. This method was a significant way of introducing a new and exciting culinary creation into the world of baking.

Techniques Without Refrigeration

Without the luxury of a refrigerator, bakers of the past relied on manual methods to achieve the 'puff' in their baked goods. Marble or stone tables, which were sometimes cooled, were used as makeshift refrigerators. This approach required a combination of skill, strength, and patience. Without the use of electricity, bakers worked with bare hands and basic tools, extending their techniques to create the delightful pastries that we enjoy today.

The key to achieving a light, flaky texture in puff pastry lies in the technique of folding—the more folds, the more 'puff'. Bakers would work quickly to prevent the dough from becoming warm and ensuring that each fold was precision and even. This process, while more labor-intensive, allowed them to create the beautiful layers that are characteristic of puff pastry.

The Impact of Electricity and Machinery

The advent of electricity and the industrial revolution brought about significant changes in the baking industry. Mixers and other machinery streamlined the process, making it easier and faster to create puff pastry. However, the fundamental technique of folding remained the same, allowing traditional pastries to be enjoyed today.

Modern Methods for Easy Puff Pastry

For those who want to recreate the classic recipe in their own kitchen, a simple and easy method exists:

Easy Puff Pastry: Rough Puff

Combine 2 cups (250g) of all-purpose flour with 1 teaspoon of salt in a large mixing bowl. Cut 1 cup (2 sticks or 227g) of cold unsalted butter into small cubes and chill them in the freezer for 10 minutes. Mix the chilled butter into the flour mixture until it resembles coarse crumbs. You can use a food processor, but be sure to keep the mixture cold. Gradually add 3/4 cup (180ml) of ice water, mixing until the dough comes together. If the dough is too dry, add a little more water. If it's too sticky, add a bit more flour. Divide the dough into two parts and knead each one briefly. Shape into flattened discs and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out. Roll out the dough to a thickness of about 1/4 inch and place the rolled dough in the refrigerator for 20-30 minutes. On a floured surface, roll the chilled dough out into a large rectangle. Divide it into four equal strips. Stack the strips on top of each other, and fold them like a letter. Roll out again to a thickness of about 1/4 inch and store in the refrigerator for 20-30 minutes. Repeat the folding process two more times, storing the dough in the refrigerator between each fold. Once the pastry has been folded three times, flatten it slightly and roll it out to the desired thickness. Chill for 30 minutes before using.

Recall, bakers from the past were formidable and skilled in their craft. Their dedication to perfection is an inspiration to us today. Whether using modern machinery or following traditional techniques, the art of puff pastry continues to captivate and delight pastry lovers around the world.