MAGIMIX Cook Expert Recipe Manual page 162

PUFF PASTRY
: 20 min
P R E P T I M E
M A K E S 1 TA RT ( S E RV E S 6 / 8 ) P R O G R A M M E
250g strong plain flour
50g unsalted butter, diced and
softened*
1 Put the flour, 50g butter, water and salt in the metal bowl. Run the PASTRY/CAKE
programme. You may wish to stop, scrape down the bowl and restart. When it
stops, the dough should be smooth.
2 Remove the dough from the bowl, shape* into a ball, wrap in clingfilm and lightly
flatten to form a square. Refrigerate for 1 hour to rest.
3 Dust the dough with flour. Use a rolling pin and roll from the centre of the dough
out to the corners of the square to form a type of cross.
4 Place the cold butter between two pieces of clingfilm, tap with the rolling pin to
flatten into a square, 2cm thick. Place the square of butter in the centre of the cross
and fold the four "arms" in towards the centre to completely seal the butter.
5 Roll out* the pastry to form a long rectangle. Fold the bottom third up to the centre
and the top third down to make a square. Give the dough a quarter turn (always
turn in the same direction), so that the folds are at the sides. Roll and fold again
as previously described.
6 Wrap the pastry in clingfilm and refrigerate for 30 minutes.
7 Repeat steps 5 and 6 twice to obtain a real puff pastry.
8 Then, shape* as desired; refrigerate for 30 minutes before baking.
322
: 3 h
R E S T I N G T I M E
:
130ml water
200g unsalted cold butter
salt
A
C
E
B
D
F