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pastry. Step by step.

This month the proposed Whole Kitchen sweet pastry was nothing more and nothing less .. . I'd never dared to this development. I must say that mass is not difficult but very laborious as it requires many hours, at least the recipe that I have prepared, which has been to Pierre Hermé that we proposed, there are simpler recipes fillies.
I have to say that the result is great, is a pastry with many leaves, perhaps something greasy for my taste and if you want to tell you the truth ... I do not think so again, I will continue shopping at Lidl how good effects.

puff pastry (Pierre Hermé) Ingredients

200 ml. cold water.
14 gr. fine salt (1 tsp.)
500 gr. quality butter at room temperature
150 gr. rich in gluten flour (bread flour) 250 gr
.
purpose flour Preparation:
Of the 500 gr butter 75 gr
aside

and merge.

Dissolve in water salt.
Put in a bowl the flours.

Add the salt water.

and butter.

stir well with the masses, knead a little.

form a ball

With a knife make a cross-shaped incision.

cover with plastic wrap and store in the refrigerator about two hours.

When the dough has rested enough, lightly floured work surface

extend the roller ball, inside out, leaving about 2 cm thick, as if we were a cross, and allowing more height in the center than at the ends.

Put the butter, which have softened in the center

fold each side of the dough toward the center, wrapping butter and ...

With the roll out the pastry ...

and fold the dough into three, to form a rectangular

We have already taken the first round to the mass. We wrap
with plastic wrap and store in the refrigerator for two hours.

For this last step must be done 5 times, a total of 6 laps. Whenever we are going to roll the dough, we will do by turning 45 degrees from the previous time, thus we will be expanding on all sides.
Between each two hours back ... do you understand what I said about Lidl?

A council at every turn, we mark with the pressure of the fingers on the top of the dough to remember the number of laps we carry.

We can keep the dough in the refrigerator until you use, about two days or freeze.

I tried to "croissant," but it was a disaster, so we opt for this recipe so simple, some custard tarts and strawberries.

Cut a circle of puff pastry and baked. It would have been much better in a tart pan, but was so angry with the croissants and puff pastry so tired of the court directly and ...