Puff Pastry
Ingredients
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- 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.
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Per 100g
Allergens
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