Doughs

Puff Pastry

Name: Puff Pastry
Prep time: 20 min
Yield: 40800 g
Ingredients: 16000 g All-purpose flour T55; 400 g Fine salt; 1200 g Caster sugar; 8000 g Water; 3200 g Unsalted butter 82%; 12000 g Puff pastry butter 84%

Ingredients

Target weight (g)

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All-purpose flour T55g

Fine saltg

Caster sugarg

Waterg

Unsalted butter 82%g

Puff pastry butter 84%g

Total40800 g

Preparation steps

1
Make the détrempe: mix flour, salt, water and melted butter. Form a smooth ball.
2
Wrap in film, refrigerate 1h.
3
Prepare butter block: pound butter into a flat 15×15 cm square.
4
Enclose butter in détrempe. First single fold.
5
Refrigerate 30 min. Second single fold.
6
Refrigerate 30 min. Third and fourth single folds.
7
Refrigerate 30 min. Fifth and sixth single folds.
8
Rest 1h minimum before rolling and cutting.
9
Bake at 180-200°C depending on use.

Nutritional values

Per 100g

Calories

429.8 kcal

Protein

4.1 g

Carbs

32.2 g

Sugars

3.9 g

Fat

31.5 g

Saturated fat

21.6 g

Fibre

1.1 g

Salt

1.0 g

Allergens

GlutenMilk

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