Puff pastry (XL Dough Hook)
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81 rates
Preparation : 20 min
Cooking : 0 min
Total time : 3 h 20 Rest : 3 h
Equipment
Rolling pin
2 tarts
500 g plain flour
2 pinches salt
400 g cold butter
260 ml water
100 g soft butter
Associated products
RECIPE STEPS
1
Take 100 g of butter and place it at room temperature so that it softens.
Cut the softened butter into cubes.
- 100 g soft butter
2
Put the ingredients into the metal bowl and run the program.
- 500 g plain flour
- 2 pinches salt
- 260 ml water
- 100 g soft butter
XL Dough hook
04:00 / 13 /
3
Take the pastry out of the bowl and form into two balls. Wrap them in cling film and flatten them slightly.
Refrigerate for 1 hour.
4
Lightly flour the pastry and spread it out with a rolling pin. Roll out from the centre in four directions to form a cross.
5
Place 200g of the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square.
Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre.
Repeat the process with the second cross.
- 400 g cold butter
6
Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
Turn the pastry a quarter turn and repeat the process.
7
Wrap the pastry in cling film and chill for 30 minutes in the fridge.
8
In order to make a real puff pastry, repeat the steps; roll the pastry to form two long rectangles.
Fold it in thirds like a wallet.
Turn the pastry a quarter turn and start again.
9
Wrap the pastry in cling film and put it back in the refrigerator for 30 minutes.
10
When the pastry is ready, roll it to your desired shape and put it back in the refrigerator for 30 minutes before using it.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
