Flaky pastry

The super dough for great recipes.

Preparation on video

Recipe

• for 8 person
• Preparation 25 minutes
• Rest 2h

Ingredients

• 200 g flour
• 50 g flour for the worktop
• 100 ml of water
• 1 teaspoon of salt
• 200 g butter

Preparation

1. Wrap the butter with plastic wrap and flatten it with the palm of your hand or a rolling pin until the dough is a rectangle shape.
2. Drive the butter to spawn.
3. For the tempera*, put the flour on your work surface or in a bowl and form a well.
4. Pour the salt and water into the well.
5. Knead the dough from the right end of the bowl, mixing the ingredients little by little.
6. Then form a ball.
7. Cut the bottom of the dough so that it makes a cross.
8. Wrap the ball in plastic wrap and leave the dough to cool for at least 30 minutes.
9. You are going to proceed with the turning process: dust the work surface with flour, take the ball of dough out of the refrigerator, flatten it with the palm of your hand and make a cross.
10. Form a cross with a roller and leave the central part thicker.

11. Take the butter out of the refrigerator and place it in the center of the cross.
12. Fold one side of the cross in the center and tap with a roller to distribute the butter.
13. Then do this with all sides.
14. Take the dough and roll it out with a rolling pin.
15. Pivot the dough on the long horisontal side.
16. Fold in 3. fold the right side and then one third of the left side onto the first. The layers should be edge to edge.
17. Rotate the dough half a turn then spread the dough and repeat the folding (always start with the right side first). This is called giving a turn.
18. Put the dough in the fresh dough for 20 minutes.
19. Do the bend in 3 again. This is the second round.
20. Repeat, let rest in a cool place 20 min between each round, and give 6 rounds.
21. The more turns you make, the lighter your dough will be.

Example of use of our puff pastry quiche: