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Pâte Feuilletée Tourage
Appears in
Published 2010
- The détrempe will be rolled out in the shape of a cross, the center being large enough to accommodate the butter.
- Place the détrempe on the floured surface.
- Starting with one of the corners, roll outward leaving the center thick.
- Continue with the other corner.
- Leave the center thicker than the outer arms of the cross.
- Place the square of butter in the middle.
- Fold the opposite sides over, then turn.
- Fold the other two sides like an envelope, pressing well to seal the butter in.
- Lightly tap the dough to even.
- Turn and repeat the same process. Tap the sides with the length of the rolling pin to keep a straight edge.
- Measure out twice the length of the dough.
- Begin rolling out the dough using even strokes. Roll only up and down.
- Once the proper length, brush off any excess flour.
- Fold the top third down, and brush off excess flour.
- Fold the bottom third over the first fold.
- Give the folded dough a quarter turn to the right.
- Repeat the same rolling as before.
- Roll the dough out to form a 1 cm thick rectangle.
- Fold in thirds again and give it a quarter turn to the right.
- Mark the dough with two fingers.
- The two indentations indicate that two turns have been made to the dough. It can now be placed in the refrigerator to rest until the next two turns.
