PUFF PASTRY DOUGH - for 1 Tatin - Prep Method: Croissant dough
Bread Flour: 93.75 g
Cake Flour: 31.25 g
Butter Softened: 15 g
Salt: 2 g
Water, Cold: 70.50 g
Use paddle - knead till nice and SMOOTH.
Set aside wrapped. Rest while preparing butter block.
Butter: 125 g
Bread Flour: 15 g
Knead butter and flour together.
Place them between parchment paper. Form into nice square about 1/2 inch thick.
*The dough and butter block should be about the same softness.
I am not going to give a full details on how to of the dough process. Please review your favorite site's croissant dough making technique or you can find the similar in my previous blogs on Croissant.
Roll out/cut open the ball of Puff dough into a disc size large enough to envelop the butter block.
After enveloping the butter block. Wrap and let them rest in refrigerator for 30 min. (Overnight is okay also).
Hopefully your kitchen is cool around 60'F. Bring out the dough and bring them to the room temp - 30 - 45 min.
Do not disturb anything in the pan and cook at medium heat (gas stove's) - sugar caramelize to light color tan.
The oven rack should be placed top 2nd row.
When sugar begins to show the sign of amber color - Place the cut puff dough on the top.