Puff Pastry

Bilal Al-ShammariCuisinier

Ingrédients

• Farine
  300 grams
• Butter, chilled
  50 grams
• Sel
  0
• Water, cold
  160 grams
• Butter, chilled
  200 grams
• Sucre
  0.3 teaspoon

Mesures

1. 1

   Rub the flour with the butter by hand, add salt and sugar, knead, and gradually add water.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Roll out the dough, place the butter, and fold the dough from four directions until it becomes square-shaped to make the first turn, then roll it out and fold it again. Place it in the refrigerator for half an hour and repeat the process 6 times.

   Matériel requis:

   🍳

   Rolling Pin

   🍳

   Refrigerator

   10 minutes
3. 3

   Place it in the refrigerator for half an hour after each turn.

   Matériel requis:

   🍳

   Refrigerator

   30 minutes
4. 4

   After the sixth turn, place it in the refrigerator until the next day, then shape and stuff it the next day.

   Matériel requis:

   🍳

   Refrigerator

   30 minutes
5. 5

   Place in the oven at 200 degrees Celsius for 15 minutes.

   Matériel requis:

   Four

   15 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Farinepour 100g

Énergie364 kcal

Protéines10.33 g

Lipides totaux1 g

Glucides76.31 g

Fibres alimentaires2.7 g

Sucres totaux0.3 g

Selpour 100g

Cendres100 g

Sucrepour 100g

Énergie387 kcal

Glucides100 g

Sucres totaux100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques