Puffy pastry

l Switch language for recipe in French l

Puffy pastry

For 4 puffy pastry

Preparation time: 20 min, Resting time: 1h30

[ingredients title=”Ingredients”]

• 500g flour T55
• 10g salt
• 250g water
• 375g butter at room temperature

[/ingredients]

PREPARATION

• In a bowl pour the sifted flour.
• Add the salt and 3/4 of the water.

• Mix the dough.

• Add the remaining water and form a ball.
• Make a cross on the top of the ball and let stand for 20 minutes.

• Between 2 baking sheets, spread the butter into a 25×25 cm square.

• Open the ball by the cross and spread the dough into a 30×30 cm square.
• Place the butter on the dough and fold the 4 corners.

• Spread the dough into a rectangle a first time and fold in 3.

• Rotate the dough a quarter turn and spread a second time and fold in 3.
• Let stand for 15 to 20 min in the fridge.

• Rotate the dough a quarter turn and spread a third time and fold in 3.
• Rotate the dough a quarter turn and spread a fourth time and fold in 3.
• Let stand for 15 to 20 min in the fridge.

• Rotate the dough a quarter turn and spread a last time and spread it into a 35×25 cm dough.

• Divide the dough into 4 equivalent pieces.

• Wrap each piece of dough in a plastic wrap and place in the fridge.
• You can keep them in the fridge during 2 days or you can freeze and take them out 1 or 2 h at room temperature before using.