Ingredients
Puff pastry – French method
butter, diced
wheat flour 400 (1)
wheat flour 400 (2)
water
table salt
butter
Production
Puff Pastry – French Method
Mix the diced butter with the wheat flour (1). Roll the mixture into a rectangle and refrigerate at 2–5°C until ready to use.
Knead the wheat flour (2), water, salt dissolved in the water, and butter into a smooth, even dough. Prepare the dough for lamination.
Folding
Lay out the butter-flour sheet and place the rolled dough on top. Fold one side of the butter-flour block over the dough, then fold the opposite side over it, completely enclosing the dough. Press the edges together firmly to prevent the dough from being forced out during lamination.
Laminating
Give the dough the 1st and 2nd double folds, refrigerating for 60 minutes at 2–5°C between folds. During the 1st double fold, work especially carefully and precisely to ensure the butter-flour block and dough combine evenly.
After another 60 minutes of refrigeration, give the dough the 3rd and 4th double folds.
Note:
After the 2nd double fold, the dough may be frozen at -18°C until needed. After thawing, complete the 3rd and 4th double folds.
Evaluation