|Preparation : 20 min||Resting : 3 hr|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|250||g strong plain flour
|50||g unsalted butter, diced and softened
|200||g unsalted cold butter
|1||Put the flour, 50g butter, water and salt in the metal bowl. Run the PASTRY/|
CAKE programme. If necessary, scrape down the bowl and restart. When
the programme stops, the dough should be smooth.
|2||Remove the dough from the bowl, shape* into a ball, wrap in clingfilm and lightly|
flatten to form a square. Refrigerate for 1 hour to rest.
|3||Dust the dough with flour. Use a rolling pin and roll from the centre of the dough|
out to the corners of the square to form a type of cross.
|4||Place the cold butter between two pieces of clingfilm, tap with the rolling pin to|
flatten into a square, 2cm thick. Place the square of butter in the centre of the cross
and fold the four “arms” in towards the centre to completely seal the butter.
|5||Roll out* the pastry to form a long rectangle. Fold the bottom third up to the centre|
and the top third down to make a square. Give the dough a quarter turn (always
turn in the same direction), so that the folds are at the sides. Roll and fold again
as previously described.
|6||Wrap the pastry in clingfilm and refrigerate for 30 minutes.|
|7||Repeat steps 5 and 6 twice to obtain a real puff pastry.|
|8||Then, shape* as desired; refrigerate for 30 minutes before baking.|