The puff pastry is a type of paste used for salted pastry making or tarts. She would have been invented by Claude Gellée

To note that the puff pastry freezes very well. To preferably thaw out by putting it at the Refrigerating one day before (defrosting with the Microwawe oven being riskier).

Receipt

Duration of realization: 1:15

Ingredients

The quantity the flour determines the quantities of the other ingredients.

• 1 kg of flour

• 750 G of butter
• 20 G of salt
• 0,5 water L

Preparation

1. Lay out your flour on a scheme of work, form in the center a fountain, add the salt pinch and a little water.
2. Ensuite with your fingers (on the basis of the center of the fountain) mix slowly. Add a little water so necessary, then mix until the formation of the paste. Do not work it too it is necessary that it remains firm. The paste is ready let cool it with the Réfrigérateur during 10 minutes.
3. Once cooled, form a star undercrust i.e. give to your paste the star shape with " branches" one in top, bellow, on the right, on the left. But do not flatten too your paste. Will put finally your butter at the center and will fold back your " branches" on butter. Using your rolling pin spread out your paste over the entire length to reach a fine thickness. Then again fold back your paste to form a square (top of the paste then bottom).

This constitutes a turn. It is necessary some between 4 and 6 for a puff pastry. For the second turn, to turn your paste of a quarter of turn on the line spread out there and so on. All the 2 turns give your paste to the Réfrigérateur approximately 10 minutes. Once your finished turns your paste is ready.

References

• http://membres.lycos.fr/clo7/grammaire/gateau.htm

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