Recipe
250g Bread Flour
250g Plain Flour
280g Water
10g Salt
400g of Unsalted Butter for laminating
Prepare the dough the night before. Mix until combined. About 3 minutes. Refrigerate
Next day pack the butter in to the dough and give it 6 single folds. This is done in sets of two then resting in the fridge for about 1.5 hours between sets. If at any point you feel resistance when rolling it’s important not to continue. Just put it back in the fridge to relax for a bit then you’re good to go again.
When the folding is complete put the pastry back in the fridge and leave overnight. It will be ready to use the next day. The pastry can be kept in the fridge covered for about 4 days. You can also freeze it
#puffpastry #frenchpastry #laminated
