Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 32a

PUFF PASTRYFOR THE MILLE FEUILLE

4 Portions

Ingredients for the water dough / ”détrempe”

    

75 ml 75 g

T45 Flour T55 Flour Fine salt

3 g

70 g 55 g

Water, four °C

Butter melted but cooled

Ingredients for the dry butter /beurre manié



80 g

T45 Flour

 200 g

Butter

(Some extra bread flour to roll out the dough)

Ingredients for the baking



20 g

Icing sugar

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