Pâte feuilletée rapide

Ingrédients

• 150 g flour (1 cup, all pourpose )
• 100 g butter (1 stick, unsulted and cold )
• 75 g water (5 tablespoons, cold )
• salt (to taste)

Préparation

1. 1

   Mix 30 g (¼ cup) of flour with the cold butter. Use a stand mixer with the leaf hook. Alternatively, you can do this in a bowl with a spatula to prevent the heat of your hands from making the dough too soft. In fact, the secret to successful puff pastry is the right balance of heat between the different ingredients.

2. 2

   roll out: When the butter has absorbed all the flour, remove the dough from the bowl. Place it between two sheets of baking paper. Using a rolling pin, roll the dough into a rectangle about ½ cm (0.2 inch) high. Refrigerate until needed.

3. 3

   Knead the remaining flour with the water and a pinch of salt until soft. Roll out the dough with a rolling pin on a floured pastry board to form a rectangle.

4. 4

   fold: Place the butter mixture in the center of the dough. Fold in the two side edges (left and right) to completely cover the dough, leaving the top and bottom two sides open.

5. 5

   roll out: Flatten with a rolling pin until you have a rectangle with the short side facing you. Flip it so that the long side is now facing you. Lift the left short side and fold it toward the center of the rectangle.

6. 6

   fold: Do the same with the right side. Fold the dough in half again to make a kind of book. This is the "first round" of dough.

7. 7

   cool: Step 7) - With the rolling pin, always pushing in the same direction, roll out the square until it becomes a long rectangle and repeat the above steps (from step 5). REPEAT 4 TIMES. Leave the dough to COOL in the refrigerator for 10 minutes between rounds. This quick puff pastry must cool in the refrigerator for at least 1 hour before use.