Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Mix all dry ingredients to form a well. 2. Pour water and melted butter into the centre and combine to form a dough. 3. To make the fat dough, whip butter with a stand mixer and combine with flour gradually to form a dough. Transfer the dough to 2 baking sheets. 4. Shape into a 12 x 36 cm long rectangle and chill until firm but malleable. 5. Roll out the water dough into a 12 x 36 cm square, wrap and rest under 4 ℃ for 20 minutes minimum 6. Slightly tear off the baking paper from the fat dough before laying the water dough layer on top. Slightly press with a rolling spin. Make one single fold precisely and rest for 30 minutes in a fridge. 7. Then, make one double fold and one single fold, rest for 30 minutes. 8. Lastly, make one double-fold and keep it in a 0-4 ℃ fridge for at least 30 minutes. 9. Roll the dough to 2.5 mm thickness, rest under 4 ℃ for 30 minutes. 10. Gently roll it into 2.5 mm again. With a fork, poke holes all over the dough sheet and let it sit at room temperature (22~25 ℃ f) for 20-30 minutes. 11. Sift a layer of icing sugar over the puff pastry. Place a sheet pan on top of the dough, then bake at 210 ℃ (upper)/200 ℃ (lower) for 20 minutes. 12. Lower the oven to 190 ℃ (upper)/190 ℃ (lower) and change the direction of the tray to bake for ten more minutes. 13. Remove the pan on top, then transfer the puff pastry to a 250 ℃ (upper)/0 ℃ (lower) oven to bake for another 5 minutes until it caramelises, if needed. Finally, transfer the puff pastry to a cooling rack to cool it down.

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