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Puff pastry

Reuse the scraps of your puff pastry to make millefeuilles!

Ingredients

940 g T55 flour 310 g T45 flour 25 g salt 25 g vinegar 125 g Dairy butter 82% fat – Sheet 500 g water 1 kg Dairy butter 82% fat – Sheet

The Chef’s secret

Dairy butter 82% fat - Sheet

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Step by step tutorial

1

Cutting

Reuse the scraps of your puff pastry.
Roll to a thickness of 3 mm.
Cut out a 40 x 60 cm strip and let rest at 4°C for 30 minutes.

2

Baking

Preheat the convection oven to 170°C.
Place the 3 mm thick rolled dough on a baking sheet and bake for 10 minutes.
Cover with parchment paper and a perforated sheet and continue baking for 30 minutes.
Sprinkle with icing sugar and bake again at 210°C until fully caramelized.

3

Assembly

Cut while hot for uniform strips and minimal waste.
Let cool before assembling with diplomat cream.