This puff pastry is not for croissants and pain au chocolat, but for galettes des rois, jalousies, tart bases, mille-feuilles, Saint-Honoré cakes, coming from Pastry Freak…

Ingredients

360 g of flour T55
300 g of butter (of which 150g should be kept for the dough)
10 g of salt
150 g d'’ water
1,5 teaspoon of white vinegar

Preparing the dough:

Prepare the dough by mixing the flour with 150g of cold butter cut into pieces in the bowl of the mixer at low speed using the paddle attachment.

Add the salt, white vinegar, and water little by little, pouring it down the side of the bowl while continuously mixing. Be careful not to overwork the dough to avoid making it too elastic.

Once the dough is homogeneous, form a ball with the dough obtained, wrap it in film and let it rest for at least 30 minutes in the refrigerator.

Meanwhile, spread the remaining 150g of butter evenly between two sheets of baking paper (fold the sheet lengthwise into thirds and place the butter in the center, forming a regular rectangle and taking care that it does not come out of the ends) to a thickness of 2-3 mm.

Refrigerate for 30 minutes, keeping it between sheets of baking paper. It is important that the butter and the dough are at the same temperature for the lamination process.

THE CAMERA

To proceed with the rolling process, that is, to fold and roll out the dough successively, by making a simple trick And two double towers.

The simple trick: Lightly flour the work surface and roll out (spread) the dough lengthwise using a rolling pin.

Tourage Pâte Feuilletée

Peel the baking paper sheets from the flattened butter and cut out a rectangle with a knife corresponding to 2/3 of the length of the dough and the same width as the dough.

Place this rectangle of butter on the lower 2/3 of the dough (step 1).

Fold the dough in thirds by folding the exposed dough over the butter, then the part with the exposed butter over the folded dough (step 2).

Turn the dough a quarter turn to the right (steps 3 and 4) then give the dough 2 double turns.

The double turn: Roll out the dough lengthwise again on the work surface and then perform a fold known as "like a wallet".

Tourage Pâte Feuilletée

Fold both ends over the middle of the dough (step 5) then fold the whole thing in half (step 6).

Turn the dough a quarter turn to the right (steps 7 and 8) then give a second double turn (return to the’step 5).

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Divide the dough into two equal parts before rolling it out. .

Bake at 180°C for about 30 minutes, between 2 baking trays if it is blind baked to prevent it from puffing up.

THE VARIATIONS

Cocoa puff pastry: Sift 45g of cocoa with the 380g of flour.

USEFUL INFORMATION

Conservation: 3 days in the refrigerator / 2 months in the freezer (raw dough)
Cooking: Bake at 180°C for 30 to 35 minutes between 2 baking sheets to prevent it from puffing up.
Uses: Mille-feuille, galettes, tarts…

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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