Recipes, Entrées

Flaky pastry

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Flaky pastries

For 4 people

Difficulty : difficult

Price : affordable

Preparation time: 45 minutes

Resting time: 3h minimum

Ingredients

For the dough

  • 250 g all-purpose flour (T55)
  • 5 g fine salt
  • 125 ml cold water
  • 50 g melted unsalted butter, cooled
  • Butter block: 200 g dry laminating butter (tourage butter)

Ustensils

Preparation time

Prepare the dough: mix the flour and salt in a mixing bowl.

Add the cooled melted butter, then gradually add the cold water, mixing until just combined without overworking the dough.

Shape into a smooth ball, cut a cross on top with a knife, wrap in cling film, and chill in the refrigerator for 30 minutes.

Prepare the butter block: beat the cold butter with a rolling pin between two sheets of parchment paper to form a regular 15 × 15 cm square, about 1 cm thick.

Chill in the refrigerator. The butter should be cold but pliable.

Set the de Buyer dough sheeter to the widest setting.

Roll out the dough by hand into a square slightly larger than the butter block.

Place the butter in the center in a diamond shape, fold the four sides of the dough over it to fully enclose it without overlapping, and seal the edges by pressing them together.

Pass the dough through the de Buyer dough sheeter, gradually reducing the thickness setting until you obtain a rectangle three times as long as it is wide.

Perform the first double turn: fold the bottom third toward the center, then fold the top third over it like a letter.

Wrap in cling film and refrigerate for 30 minutes.

Take the dough out and position it with the fold on the side.

Pass the dough through the de Buyer dough sheeter again and perform a second double turn in the same way.

Wrap in cling film, make two finger indentations to mark the number of turns completed, and refrigerate for 30 minutes.

Repeat the process for the third and fourth double turns, strictly observing the resting time between each set.

After the sixth turn, wrap the dough and let it rest in the refrigerator for 1 hour before use.

Chef’s tips:

The advantage of using a dough sheeter is that it ensures a perfectly even thickness with each pass, which is essential for a consistent lamination.

Temperature is key to successful lamination: if at any point the butter starts to leak or the dough becomes too elastic, stop immediately and rest it in the refrigerator for 30 minutes.

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