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The Right Skills!
Reuse the scraps of your puff pastry to make millefeuilles!
Puff pastry
Reuse the scraps of your puff pastry to make millefeuilles!
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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
Find out about the product
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.
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