For about 500 gr puff pastry.
The Dough (Détempre) :
- 150 gr flour
- 65 ml water
- 50 gr melted butter
- 1,5 tsp salt
Mix together the flour, salt, water and melted butter...
Knead until smooth, then shape a square and wrap in plastic film... Place in the fridge for 2 hours...
The "Floured Butter" (Beurre Manié) :
- 160 gr butter (at room temperature)
- 65 gr flour
Mix the softened butter and the flour...
When it is homogeneous, spread it 2 times bigger lengthwise than the size of the dough (détempre) and wrap it in plastic film... Place in the fridge for 2 hours...
The Folds :
(Flour the worktop frequently)
After those 2 hours, place the dough in the middle of the floured butter. Then cover completely the dough with the butter...
Roll it out with the help of a rolling pin, then give a first double fold ie join the ends to the middle, then fold in two. Put in the fridge 30 min.
Then apply a second double fold...
Put back in the fridge for 30 min...
And then give a single fold (fold in three). Put in the fridge or use it right away. It's preferable to let it rest in the fridge a few more hours.
Here I gave the last fold with sugar, I sprinkled the worktop and the dough with sugar. This step has to be done only if you want a sweet puff pastry in the aim to use it in desserts.
Overview :
0 التعليقات:
إرسال تعليق