Puff pastry with butter
LAMINATED DOUGHS
Difficulty level
LAMINATED DOUGHS
Ingredients
| GRANSFOGLIA | g 1.000 |
| water - cold | g 450-480 |
| butter-platte | g 700 |
Preparation
Knead for 5 minutes GRANSFOGLIA and water until a not completely "smooth" dough is obtained.
Cover the dough and place it in refrigerator for at least 2-3 hours, then start folding using "technical" butter-platte.
Make a 3-layer fold and a 4-layer fold and let it rest in the fridge.
Then repeat the 3-layer and 4-layer fold and let it rest again in the fridge well covered with plastic sheet.
Roll out the pastry to a final thickness of 2-4 cm approx.
Cut with the desired shape and let rest on pans with oven resistant paper before placing in the oven.
