Puff pastry
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96 rates
Preparation : 20 min
Cooking : 0 min
Total time : 3 h 20 Rest : 3 h
1 tart
250 g strong plain flour
1 pinch salt
200 g unsalted cold butter
130 ml water
50 g unsalted soft butter
Associated products
RECIPE STEPS
1
Take the 50 g butter out of the fridge and place it at room temperature so that it softens.
Dice the softened butter.
- 50 g unsalted soft butter
2
Put the ingredients into the bowl and run the program.
- 250 g strong plain flour
- 1 pinch salt
- 130 ml water
- 50 g unsalted soft butter
Pastry/Cake
01:30 / 12 /
3
If the dough is not smooth, rerun the program.
Pastry/Cake
00:30 / 12 /
4
Remove the dough from the bowl, shape into a ball, wrap in clingfilm and lightly flatten.
Refrigerate for 1 hour to rest.
5
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.
6
Place the cold butter between two pieces of clingfilm and tap with the rolling pin to flatten into a square that is 2cm thick.
Remove the clingfilm. 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.
- 200 g unsalted cold butter
7
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, so that the folds are at the sides. Roll and fold again as previously described.
8
Wrap the pastry in clingfilm and refrigerate for 30 minutes.
9
To make a real puff pastry, repeat the steps: roll out the dough to get a long rectangle.
Close this rectangle three times to make a square.
Give the dough a quarter turn and start again.
10
Wrap the dough in cling film and refrigerate for 30 minutes.
11
When the dough is ready, form it into your desired shape and refrigerate for 30 minutes before baking.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
