Pâte feuilletée - Puff dough

Here is another 'basic" cooking recipe. It will allow you many variant and creativity. As you will soon see in a list at the end of the post.

2 cup of flour (8,8oz / 250gr)

- 3/4 cup of flour (100gr) for 1/4 cup of butter (60gr) -

10cL warm water (3,3 fl oz.)

5,3 oz de beurre (150gr)

salt

Mix the flour with the warm water to make a soft dough

Flatten it in a square shape (9.8 inch side)

Put the butter in the center, in another square shape (4 inch side)

Do as shown in the following drawing to fold the dough on the butter

Put it in a plastic film, 10 minutes in the fridge to harden the butter

After taking it out, flour your work space and your rolling pin

Flatten it as shown under, by respecting folding positions

Face up is always smooth

- you did one "tour" (result looks like a wallet) -

Turn it of 90°, do the same

- you did two "tour" -

Put the dough back in the plastic film and back in the fridge for 30 minutes

After those 30 minutes, do the same,

and put it back in the fridge for another 30 minutes

- you did 4 "tour" -

After those 30 minutes, do the same,

and put it back in the fridge for 30 minutes

- you did 6 "tours" -

You can flatten your dough for your final use,

you have successfully realized a pâte feuilletée à 6 tours !

Here is what I've done of mine, les allumettes au fromage of Vovoï, my great grand-mother.

- Once cut, the raw pâte feuilletée lets you see all the layers it's made of ! -