Pâte Feuilléte (French Puff Pastry Dough) and Blitz Puff Pastry Dough
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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Ingredients

  • 1/4 cup more
  • 3. Use a rolling pin to roll the butter to almost the same size as the recorded Beurrage dimensions. (The Beurrage should be about 1/4" smaller in length and width, than the dough sheet!)
  • Place the plastic wrapped Beurrage on a sheet pan and chill the butter to 40º.

Instructions

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