Baker-Pastry chef - Restaurateur

Gourmet petit four pastries

4 petit four

190 g	water
20 g	Malt extract
25 g	salt
600 g	Sélection cream 35 % fat
1000 g	Extra Butter warm environment 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 and place it on a 40 x 60 cm baking tray. Wrap it with plastic film and place it in the fridge to rest for one hour.
Temper the layering butter sheet (between 15 °C and 20 °C) before using.
Remove the dough from the fridge. Stretch it and place the laminated butter sheet in the middle. Fold the dough again, making sure that the two edges of the dough meet perfectly in the middle.
Give the dough two double turns and let it rest in the fridge for 2 hours.
Remove from the fridge and give the dough two final double turns. Let it rest for 30 minutes in the fridge before working.
Let it rest for an hour before baking.
Bake at 200 °C.

Laminate the puff pastry to a thickness of 3 mm and lay on a sheet of baking parchment.
Roll over with a pastry pricker and cut into 4 x 4 cm squares.
Brush with beaten egg and place the artichokes, Frankfurter sausage and a little mustard in the centre of each square.

Laminate the puff pastry to a thickness of 3 mm.
Roll over with a pastry pricker and use a 5 cm round cutter to cut out small circles.
Brush with beaten egg and place the ham, olives and a little ketchup in the centre of each square.

Laminate the puff pastry to a thickness of 1.2 mm and a size of 30 x 40 cm.
Brush with beaten egg, cover the pastry with slices of mortadella, brush again with egg and roll up tightly lengthwise.
Cut out 5 mm thick rounds.

Laminate the puff pastry to a thickness of 1 mm and a size of 40 x 120 cm.
Divide into two equal parts and prick one of the halves.
Brush the pricked part with beaten egg, cover with ham and brush with egg again.
Cover with the other half of the pastry, using a rolling pin to ensure it sticks to the bottom half.
Let it rest for 1 hour in the fridge, then cut out 3 cm squares.
Brush with beaten egg and place a blanched almond in the centre of each square.

Laminate the puff pastry to a thickness of 1 mm and a size of 30 x 60 cm.
Brush a 10 cm strip side down one side of the pastry with beaten egg.
Cover this brushed strip with ham and fold it over.
Repeat so that the pastry ends up measuring 10 x 60 cm (with 5 alternate layers - 3 of pastry and 2 of ham).
Chill in the fridge.
Cut into 6 mm wide strips and twist.

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