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Puff pastry rolled, pressed and baked to use in the montage of a Mille Feuille.

Puff Pastry

Pate Feuilletée

Ingredients

  • 104g Plain flour
  • 104g Strong flour
  • 4g salt
  • 21g cold unsalted butter, cubed
  • 188g unsalted butter shaped into a square 15 x 15 cm
  • 83ml ice cold water


Makes 500g Pate Feuilletée (Puff Pastry)


Method

  • Make the détrempe: Place the dry ingredients into a clean bowl.
  • Add the 50g cubed butter and rub it into the flour until no lumps of butter are left.
  • Make a well in the centre of the bowl and add the ice cold water.
  • Put your hands under cold water to reduce the body temperature and use your fingers to mix the dry ingredients together until they form a smooth, homogenous mass.
  • Knead until the dough becomes smooth and elastic.
  • Shape the dough into a ball and cut a cross in the top about 2.5cm deep.
  • Wrap in cling film (plastic wrap then put in the fridge for the gluten to rest for  1 hour.
  • Take the détrempe out of the fridge and push out and roll each quarter until a cross is shaped.
  • Put the 450g square of butter in the centre.
  • Fold each of the flaps over to encase the butter within the détrempe.
  • Begin to roll and then make 2 turns.
  • Wrap the dough and put in the fridge for at least 1 hour, for the gluten to rest.
  • Take the dough out of the fridge and make another 2 turns.
  • Wrap in cling film and put the dough again in the fridge for at least 1 hour.
  • Take the dough out of the fridge and make another 2 turns.
  • Wrap in cling film and put the dough again in the fridge for at least two hours. (I personally prefer to leave it until the next day).
  • You have now completed 6 turns and Classic Feuilletage is finished.


You can keep this dough in the fridge for 2 days or freeze it for up to 3 months.

Learn More

There are several specialised terms referred to in the making of feuilletage.

Détrempe: a simple dough composed of flour, salt, butter and water.

Beurrage: a block of butter sometimes with a little flour.


There are three types of feuilletage: Classic puff (pate feuilltée), Rough puff (feuilletage rapide), Inversed puff (pate feuilletée inverse).


You can use this recipe to make:


Galette des Rois

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