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Puff pastry
| Preparation : 20 min | Resting : 3 hr |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
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Serves 1 tart
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| 250 | g strong plain flour |
| 50 | g unsalted butter, diced and softened |
| 130 | ml water |
| 200 | g unsalted cold butter |
| salt |
| 1 | Put the flour, 50g butter, water and salt in the metal bowl. Run the PASTRY/ CAKE programme. If necessary, scrape down the bowl and restart. When the programme stops, the dough should be smooth. |
| 2 | Remove the dough from the bowl, shape* into a ball, wrap in clingfilm and lightly flatten to form a square. Refrigerate for 1 hour to rest. |
| 3 | 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. |
| 4 | Place the cold butter between two pieces of clingfilm, tap with the rolling pin to flatten into a square, 2cm thick. 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. |
| 5 | 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 (always turn in the same direction), so that the folds are at the sides. Roll and fold again as previously described. |
| 6 | Wrap the pastry in clingfilm and refrigerate for 30 minutes. |
| 7 | Repeat steps 5 and 6 twice to obtain a real puff pastry. |
| 8 | Then, shape* as desired; refrigerate for 30 minutes before baking.  |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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Donna Radtke
Nice, easy recipe!