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pastry (Montersino

I used to Kranz and the hands of a fairy. .. just step to the recipe

recipe for puff pastry .... 3.7 kg

dough: 440 gr flour

00

1.5 kg of butter

pastel

1.060

00 kg of flour 30 grams salt 660 grams of water

ball. Mix the flour with the butter quickly. form a square loaf, flatten and place in refrigerator for 1 hour covered with foil.

crayon. Mix all the ingredients for a few minutes until dough is smooth and homogeneous. store in refrigerator for at least 30 minutes covered with foil.

extend the crayon with a rolling pin and give it a rectangular shape, thickness 1.5 cm. put at the center of the dough rectangle and cover it all with the crayon being careful not to overlap too i lembi del pastello (foto 1,2,3). stendere fino a 1,5 cm . piegare la sfoglia a 3 (foto 2,3 stesse pieghe ma senza panetto da coprire). 


stendere di nuovo fino a 1,5 cm piegare a 4 (foto 4,5,6.).






riporre la sfoglia coperta da pellicola in frigo per almeno 1 ora. riprenderla e ripetere le pieghe a 3 e dopo a 4. prima di utilizzarla deve riposare in frigo per almeno 1 ora.

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