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Puff pastry

Puff pastry Cook Expert

Preparation : 20 min Resting : 3 hr
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Serves 1 tart :
250 g strong plain flour
50 g unsalted butter, diced and softened
130 ml water
200 g unsalted cold butter
salt
1Put 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.
2Remove 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.
3Dust 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.
4Place 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.
5Roll 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.
6Wrap the pastry in clingfilm and refrigerate for 30 minutes.
7Repeat steps 5 and 6 twice to obtain a real puff pastry.
8Then, shape* as desired; refrigerate for 30 minutes before baking.


© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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