Name: Feuilletage Rapide
Yield: Makes 1.2 kg (2 lb 10 oz)
Cuisine: French
Ingredients: 10 g (¼ oz/2 tsp) salt; 250 g (9 oz/1⅔ cups) strong flour sifted; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour sifted; 500 g (1 lb 2 oz/2¼ cups) unsalted butter cubed; 225 ml (7½ fl oz/1 cup) cold water

Preparation info

Makes
1.2 kg

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is a quick method for puff pastry and is often referred to as rough puff pastry. The butter is mixed through the détrempe in large pieces, then turned to create the layers. It does not rise as high or as evenly as the other methods.

Ingredients

250 g (9 oz/1⅔ cups) plain (all-purpose) flour sifted
250

Method

Sift the flours and salt onto a clean work surface, make a well in the centre and add the cubed butter. Using your fingertips, work the ingredients together until the lumps of butter become smaller and the mixture becomes grainy. (1-2)