I've cooked BW only once and that was in 1977. The beef loin measured 6 to 8 inches (15 to 20 cm) in length and purchased from Lenny's in Berkeley; and once seared and wrapped, it was baked at 350 F (177 C) for approximately 20 minutes if I remember correctly - just enough to brown the pastry. But that was decades ago and fired in a small domestic gas oven just like they outta' be. Prior to wrapping in the pastry, the meat was quickly seared and came out perfect afterwards from baking, rare to medium rare. The pastry tasted truly flakey and was a joy to eat. I got the recipe from the Escoffier!
I don't even remember if I used yeast in the recipe.
Here's one trick:
My puff pastry was made using PASTRY FLOUR. Being higher in starch than AP flour, PASTRY FLOUR will brown in the oven much faster than AP flour. A flour higher in starch (therefore lower in gluten) browns in the oven way faster than a flour that's higher in gluten like AP.
There's an inverse relation between starch and gluten content when it comes to flour. Pay attention, Junior.
And because of it's higher starch content, PASTRY FLOUR will thicken a sauce better and the result is a much smoother and less gummy mouthfeel than what AP provides. So try making your puff pastry using PASTRY FLOUR. And remember to brush the sealed PASTRY FLOUR with a wash.
And again, my baking time may be off a bit.
Upper case added for emphasis and I'm not shouting. Elevated starch = better browness.
And AND bake it on a blue steel sheet pan from MATFER for the heat transfer and bottom flakeyness:
Edited by kokopuffs - 1/11/16 at 10:50am