Homemade puff pastry
Materials used
– Rolling pin
Ingredients
Puff pastry
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
+
✔150g tourage butter or PDO butter
The recipe
For 700g of puff pastry
Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g tourage or PDO butter
Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Make a ball and slash with a knife to form a cross.
Cover with plastic wrap and chill for at least 30 minutes. During this time, place your tourage butter (if not classic butter) in greaseproof paper, folding the sheet to obtain a square of about 15 to 16 cm. Flatten with a rolling pin to get an even thickness.
Roll out the dough on a floured work surface in the shape of a cross. Put the butter in the middle.
Enclose the tourage butter by folding the 4 sides into the centre. Then roll out the dough lengthwise. If necessary, cut off the ends to make a nice rectangle.
Rotate the dough a quarter turn and fold the dough in three, right side towards the middle and then the left side. Fold the dough lengthwise again and fold in three, first the right side and then the left side. Two rounds have now been completed. Wrap your dough in plastic wrap and chill for at least 1 hour.
Make 2 more rounds in the same way. Wrap your dough in plastic wrap and chill overnight. You can then use it as is or make two more rounds to get a finer puff pastry.
