Puff pastry is known as Pâté feuilletée, in France and is used in the making of Napoleons, palmiers, croissants, allumettes, turnovers, en croute dishes, pithiviers, tartes tatain, beef Wellington, bouchées, and vol-au-vents.
With puff pastry basic dough we can variant with many kind of filling and creations.
- 1/2 kg high protein wheat flour
-1 Eggs
- 1/2 teaspoon salt
- 200 ml cold water (ice water)
- 50 grams margarine
- 175 grams korsvet (pastry fats), cold.
-1 Eggs
- 1/2 teaspoon salt
- 200 ml cold water (ice water)
- 50 grams margarine
- 175 grams korsvet (pastry fats), cold.
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