Puff pastry

This recipe makes for 1 puff pastry.

Total time ~7 hours

Ingredients:

For the pastry

• 200 g flour
• 50 g butter
• 8 cl water
• 1 tsp salt

For the puff

• A 150 g butter rectangle of about 12x10 cm

In a bowl, mix the ingredients for the dough and form a smooth ball of dough. Cut a cross on the top with a knife. Cover with a plastic wrap and set to cool for 30 minutes. Remove dough from fridge, roll it with the palm of your hand, then with a pastry roll. Let the center slightly plump. Place the cold butter rectangle in the center. Fold each side. Return and flour well. Roll out the dough into a rectangle. It should be 3 times longer than wide. Turn the dough horizontally and fold the right side, then the left side. Refrigerate 30 minutes. Flour the dough well. Keep your dough rectangle in the sense that you put it in the refrigerator. Roll out into a rectangle 3 times longer than wide, and then rotate the dough horizontally and fold the right side, then the left side. Set to cool for 1 hour. Repeat the same procedure 6 fold.

My test: The pastry was very successful, perfect.

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