Jeni Wright, Eric Treuille, Le Cordon Bleu

Adding the Butter

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Before incorporating the butter into the dough, flatten it to a 2-cm thick square under a sheet of baking parchment or cling film, using a rolling pin.
  1. On a chilled and lightly floured surface, flatten the détrempe, then roll it out to form a cross, leaving a mound in the centre.

  2. Place the butter square in the centre of the cross. Fold over each section, pulling the dough slightly to completely enclose the butter.

  3. Lightly flour the work surface and roll over the top of the dough to seal the edges, then roll the dough into a rectangle.