Baker-Pastry chef

Puff pastry with cream, tomatoes, or chocolate

4 puff pastries

Knead the dough with all the ingredients (except layering butter sheet) for 2 to 3 minutes. Remove the dough from the mixer, shape into a rectangle and place on a baking tray. Wrap it with plastic film and place it in the fridge to chill and rest for one hour.
Temper the layering butter sheet (between 15 °C and 20 °C) before using, then pass it through a sheeter to achieve the correct plasticity.
Remove the dough from the fridge, laminate to a thickness of approximately 7-8 mm, stretch the dough out and place the butter in the middle. Fold the dough again, making sure that the two edges of the dough meet perfectly in the middle, without any overlap.
Start laminating the dough by rolling it out gently, without letting it exceed the width of the sheeter. Rotate it through 90°, continue laminating, giving the dough two double turns. Place it on a baking tray, wrap it with plastic film and let it rest in the fridge overnight.
The next morning, remove from the fridge and give the dough two final double turns. Let it rest for an hour in the fridge before working the dough.
Let it rest for another hour before baking.
Bake at 180 °C with the vent closed for the first three minutes. Open the vent for the remaining baking time.

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

1200 g	flour (13 % protein)
400 g	water
20 g	salt
30 g	Malt extract
150 g	Double concentrate tomato purée
160 g	Liquid Clarified Butter 99,9 % fat
1000 g	Extra Butter 82 % fat - Sheet

Knead the dough with all the ingredients (except layering butter sheet) for 2 to 3 minutes. Remove the dough from the mixer, shape into a rectangle and place on a baking tray. Wrap it with plastic film and place it in the fridge to chill and rest for one hour.
Temper the layering butter sheet (between 15 °C and 20 °C) before using, then pass it through a sheeter to achieve the correct plasticity.
Remove the dough from the fridge, laminate to a thickness of approximately 7-8 mm, stretch the dough out and place the butter in the middle. Fold the dough again, making sure that the two edges of the dough meet perfectly in the middle, without any overlap.
Start laminating the dough by rolling it out gently, without letting it exceed the width of the sheeter. Rotate it through 90°, continue laminating, giving the dough two double turns. Place it on a baking tray, wrap it with plastic film and let it rest in the fridge overnight.
The next morning, remove from the fridge and give the dough two final double turns. Let it rest for an hour in the fridge before working the dough.
Let it rest for another hour before baking.
Bake at 180 °C with the vent closed for the first three minutes. Open the vent for the remaining baking time.

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Knead the dough with all the ingredients (except layering butter sheet) for 2 to 3 minutes. Remove the dough from the mixer, shape into a rectangle and place on a baking tray. Wrap it with plastic film and place it in the fridge to chill and rest for one hour.
Temper the layering butter sheet (between 15 °C and 20 °C) before using, then pass it through a sheeter to achieve the correct plasticity.
Remove the dough from the fridge, laminate to a thickness of approximately 7-8 mm, stretch the dough out and place the butter in the middle. Fold the dough again, making sure that the two edges of the dough meet perfectly in the middle, without any overlap.
Start laminating the dough by rolling it out gently, without letting it exceed the width of the sheeter. Rotate it through 90°, continue laminating, giving the dough two double turns. Place it on a baking tray, wrap it with plastic film and let it rest in the fridge overnight.
The next morning, remove from the fridge and give the dough two final double turns. Let it rest for an hour in the fridge before working the dough.
Let it rest for another hour before baking.
Bake at 180 °C with the vent closed for the first three minutes. Open the vent for the remaining baking time.

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

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