Puff pastry

1 tart for 6 persons.

  • 300 gr. sifted flour
  • 250 gr. good butter
  • 1 tsp. Coffee end sl
  • 15 cl. cold water

 

 


 

 

  1. Make tempera (pulp basis).
    Sift the flour directly into the work plan.
    With the back of your hand make a well.
    Add the salt and water. made to dissolve the salt with your fingertips.
    Then add flour gradually, starting from the inner edges of the well.
    When the mixture thickens and it is more likely to sink, quickly made the assembly by hand working the dough as little as possible.
    If you need to add water do so before the end of the mixture.

    01 / Gather dough into ball.
    Make a cross incision of 2 cm. thick on the top to relax the dough.
    Wrap the dough in a plastic bag or damp cloth and put it in the refrigerator for 30 minutes.
     

  2. 02 / soften butter roller or by hand (to do this, take a piece of very cold butter, wrap it in a heavily
    clean and moist, and press the cloth until it is malleable but still well consistent.
    Giving a square of 1 cm. thick.
    The butter should be soft but not soft, the consistency should be close to the tempera (ie dough).
    The important thing is not to pass the butter across the tempera.

    03 / With the rolling pin, spread the dough into the shape of a star with 4 branches, (cross) while keeping the center of the dough a little thicker (like a small dome).

    04 / Put the square of butter in center of dough.
    Wrap the butter in the hot stars peaks, without much cover.
    With the tap gently roll the dough and regularly.
     

  3. 05 / 1st round: Then start spreading the dough in the same direction to obtain a rectangle 3 times longer than wide and not too thick.
    After each movement of roll, slide the dough, and flour it lightly but often.
    In case of surplus flour eliminate it with a brush.
    Fold the dough into 3, return the upper third of the dough over the middle, then fold the bottom third on the 2 others (such as a portfolio).
    For the angles are straight, pull gently with your hand.
    Slide the dough in a plastic bag and place in refrigerator for 15 to 20 minutes.

    06 / 2nd round: Turn the block of dough a quarter turn to the right (in each round the bend of the opening should be on the right side).
    Before you spread solder the 2 ends of the block of dough by pressing lightly with the roller.
    Again spread a rectangle 3 times longer than wide.
    Fold the dough into 3. Bring the upper third of the rectangle of dough on the environment, the lower third etrepliez on 2 others.
    Put the dough in a plastic food bag or a damp cloth and let dough rest in refrigerator for 15 to 20 minutes.
     

  4. 07 / For the 3rd and 4th round, do the same as for 1st and 2nd round (05 and 06) for the 5th and 6th round, just for the 1st and 2nd round (05 and 06). In the case of a first experience, in times of heat or lack of time, use a minimum of butter. Anyway make the pastry the day by performing 4 laps and let the dough rest all night. Finish the last 2 rounds the next day. Spread roll giving regular pressure, so as not to deform the sheets.
    When browsing stuffs, it rarely rises uniformly straight. To remedy this inconvenience and have beautiful foliations, ask on the hotplate, small molds of 10 cm. height of the 4 corners of the plate and put these materials on a grid pin. This keeps your browsing to take quirky shapes.