↓ Skip to main content
FoodCook : easy recipes

Flaky pastry

·2 mins
Flat Paste
FoodCook Editorial Team
Author
FoodCook Editorial Team
Tested recipes and practical reviews of kitchen appliances.
Table of Contents

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.
Croix
  1. Take the butter out of the refrigerator and place it in the center of the cross.
  2. Fold one side of the cross in the center and tap with a roller to distribute the butter.
  3. Then do this with all sides.
  4. Take the dough and roll it out with a rolling pin.
  5. Pivot the dough on the long horisontal side.
  6. 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.
  7. 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.
  8. Put the dough in the fresh dough for 20 minutes.
  9. Do the bend in 3 again. This is the second round.
  10. Repeat, let rest in a cool place 20 min between each round, and give 6 rounds.
  11. The more turns you make, the lighter your dough will be.

Example of use of our puff pastry quiche:

Quiche

Related

Shortbread

Shortbread

·1 min
Dessert Paste
An adequate paste Recipe # For 6 people Preparation 15 minutes Rest of the dough 30 minutes Ingredients # 1 vanilla bean 50 g caster sugar 125 g flour 50 g soft butter 1 whole egg Preparation # Open the vanilla bean in half and then scrape out the beans from the bean. Mix the vanilla beans with the sugar in a bowl. Sift the flour directly over the worktop. Cut the butter into small pieces and work it with your fingertips with the flour until the mixture is sandy and there are no more pieces of butter left. Dig a well in the sandblasting obtained. Break an egg and pour it into the well with the vanilla-flavoured sugar. Mix all the ingredients with your fingertips, without kneading too much of the dough obtained. Crush the dough so that it is homogeneous and then roll it into a ball. Finally wrap the dough in cling film and leave it to rest for at least 30 minutes. Council # Preheat the dough before incorporating the filling.
Sweet dough

Sweet dough

·1 min
Dessert Paste
Recipe # Preparation 15 minutes For 6 to 8 people Rest time 30 minutes Ingredients # 1 pinch of salt 1 egg yolk 50 g sugar 125 g soft butter 250 g flour 5 cl of water Preparation # Melt the salt in 5 cl of lukewarm water. Sift the flour and then dig a well. Add the soft butter in pieces. Knead with your fingertips. Make a well and add the sugar, water and egg yolk. Knead. Roll out the dough by kneading it with the palm of your hand. Wrap the dough with film. In a cool place, let it rest for about 30 minutes before using it. Tip # Take the dough out in advance to spread it out.
Gingerbread

Gingerbread

·1 min
Dessert Paste
Recipe # Preparation 15 minutes For 6 people Cooking at 355°C Cooking time 45 minutes Ingredients # 100 ml of milk 1 egg 250 g flour 250 g honey 50 g butter 60 g brown sugar 1 packet of yeast lemon or orange peel 1 teaspoon gingerbread spices 40 g almond powder Preparation # Heat the milk, sugar, honey and butter over low heat. Let cool and add the egg. In a bowl, mix the flour, baking powder, almond powder and spices. Mix the two preparations. Bake at 355°C for 45 minutes. Tip # You can put in: cinnamon, aniseed, vanilla, clove, nutmeg and jinger.
Macaroni and gouda gratin

Macaroni and gouda gratin

·1 min
Flat Paste Cheese
Recipe # Preparation 15 minutes For 4 people Cooking at 392°F Cooking time 15 minutes Ingredients # 400 g macaroni 140 G of gouda with cumin 25 cl single cream 150 g dr lardons Salt Pepper Preparation # Pasta : # Boil the water and put in the salt. Add the dough and cook the pasta according to the instructions on the package. Drain the pasta. Filling : Cut the Gouda cheese in half. Take a half of the gouda and cut it into small cubes. Bring the cream to the boil and add the pieces of cheese. When the cheese has melted, add the macaroni, salt and pepper. Preheat the oven to 392°F. Cook the bacon. Add them to the preparation. Layout : # Pour the pasta into a dish, then pour the preparation. Grate the remaining Gouda cheese over the gratin. Bake at 392°F for 15 minutes. You can now serve. Tip # Serve hot.
Waffles

Waffles

·1 min
Desert Paste
The waffle, the queen of snacks Recipe # 15 waffles Preparation 15 minutes Ingredients # 200 g flour 30 g sugar 3 eggs 20 g butter 25 cl milk 1 pinch of salt Preparation # In a bowl put the flour, add the sugar, egg yolks and softened butter. Mix little by little, adding the milk so that there are no lumps. Beat the egg whites with a pinch of salt and add them to the preparation, stirring gently. Cook in a waffle iron. Now you can enjoy them with a little bit of icing sugar, some spreadable pastry.
Old fashioned braided brioche

Old fashioned braided brioche

·1 min
Dessert Paste Butter
It reminds us of good childhood memories. Recipe # Preparation 35 minutes For 6 people Cooking 180°C For 45 minutes Minimum resting time 3 hours Ingredians # 15 g baker’s yeast 300 g flour 170 g butter salt 10 cl milk 1 tablespoon powdered sugar 3 eggs Preparation # Dissolve the yeast in the warm milk. Sift the flour into a large bowl and add the powdered sugar and salt. Mix. Melt 150 g butter. Gradually pour into the bowl. Put the eggs one by one and add the milk and yeast mixture. Mix. Knead for about 15 minutes (you can use a food processor). Form the dough into a ball. Cover it with a damp cloth. Leave the dough to rest for about 1 hour. Knead the dough again for at least 15 minutes. Cut the dough into 3 pieces, make 3 threads and braid. Leave the dough until it doubles in volume. Butter your dish. Place the braid in the dish. Bake at 180°C for 30 minutes. If it is too golden, put a foil, to plunge it back in the oven for 15 minutes. Tips # When it rests, put it in a warm place (it will swell better).