French puff pastry - Pâte feuilletée

puff pastry

don't forget to flour your work surface and dough before rolling it out and don't neglect brushing off the excess flour when you fold it

rolling out the dough is by washing them under water

beurrage - butter block

détrempe - basic dough

yield: of pastry

strong bread flour

butter

sea salt

lemon juice

tap water

butter

extra flour

take the butter and place it between two of plastic wrap. using a rolling pin

using your pastry brush

note 1: traditionally

note 1: make sure you dust off the dough every time you fold it

this recipe yields of puff pastry

you keep the puff pastry in the fridge

you also store it in the freezer

pâton - the combined détrempe and beurrage

tour - each rolling out and folding action

preparation

in a stand mixer

by hand

place the beurrage in the refrigerator

make the pâton

tours

st tour

furthermore

note 2: between tours

nd tour

rd - 6th tour

from this point on

have fun making it and enjoy eating it