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Pâte Feuilletée
Flaky Pastry
Preparation info
- For
3
Tarts, Can be Frozen - Difficulty
Easy
Appears in
Published 2008
Ingredients
- Flour
500 g - Butter
400 g - Icing sugar
Method
- Make a flour paste by mixing the flour with 150 ml of water and 50 g of softened butter. You should have a pliable dough.
- Knead the remaining butter; it must give up all of its moisture content. Roll the flour dough into a square 1 cm thick. Roll the butter out into a square shape and place it in the centre. Close up like a wallet.
- Roll into a rectang
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Components
- Pâte Feuilletée
Part of
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