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Puff Pastry

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Puff Pastry
Difficulty:
advanced
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
110
calories
Calories
Nutritions
1 <none> contains
(Percentage of daily recommendation)
Calorie110 kcal(5 %)
Protein1.47 g(2 %)
Fat8.38 g(7 %)
Carbohydrates7.68 g(5 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A71.64 mg(8,955 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate0.66 μg(0 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C0 mg(0 %)
Potassium32.72 mg(1 %)
Calcium9.64 mg(1 %)
Magnesium0.26 mg(0 %)
Iron0.37 mg(2 %)
Iodine0.51 μg(0 %)
Zinc0.02 mg(0 %)
Saturated fatty acids5.08 g
Cholesterol25.75 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 1 kg of dough
400 grams
1 teaspoon
150 milliliters
1
500 grams
cold Butter
100 grams
Pastry flour (for dusting)
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Preparation

Preparation steps

Step 1/11

For the dough packet (détrempe): Knead the flour, salt, water and egg yolk together until smooth, cover and chill for about 30 minutes in the refrigerator.

Step 2/11

For the butter packet (beurrage): Quickly knead the butter with the flour, form into a brick and chill for about 30 minutes in the refrigerator.

Step 3/11

Place the dough packet on a lightly floured work surface and roll out into a 3 mm (approximately 1/8 inch) thick square, slightly thicker in the center.

Step 4/11

Place the butter packet in the middle so that it looks like a diamond in the center of a square. 

Step 5/11

Using a rolling pin, roll the corners of the dough square out thinly. 

Step 6/11

Fold the dough corners over the butter packet then carefully roll out until 1/4-1/2 inch thick rectangle.

Step 7/11

Make a letter fold: Fold 1/3 of the dough over the center 1/3 then fold the remaining 1/3 over top.

Step 8/11

Rotate the dough 90° and roll out again into a rectangle. Make a book fold: Fold the 2 sides into the center to meet then fold again into a book. Always work as quickly as possible, so that the dough stays cool.

Step 9/11

Wrap the dough in plastic wrap and chill for about 30 minutes in the refrigerator.

Step 10/11

Roll out the dough into a rectangle and make another letter fold. Roll out again and make a book fold.

Step 11/11

Cover with plastic wrap and chill in the refrigerator overnight before using.

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