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Puff pastry

40 min
Puff pastry

Puff pastry

40 min
  • 360 gflour
  • 250 mlmineral water
  • 3 xeggs
  • 2 Tbspvinegar
  • 2 Tbsprum
  • 1 pinchsalt
  • 500 gbutter
  • 160 gflour

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Manual

multi-purpose blade
Sift the flour over a worktop or in a bowl. Make a well in the centre, put in the soft butter, yolk, rum, salt, water and vinegar and mix it into a smooth dough using the bamix® with the mincer attachment. Form a ball and let it rest in a cold place for about 20 minutes.
For the butter brick, mix the well-chilled butter with the flour using the bamix® with the mincer attachment, form it into a brick and let it rest for 20 minutes in a cold place. Then roll it out with a rolling pin.
Take the dough out of the fridge and roll it into a rectangle of approx. 30 x 50 cm. Place the butter brick in the middle of the rolled out dough. Fold the dough over the butter like an envelope and press firmly together at the edges. Roll out the dough into a narrow rectangle, fold it over as precisely as possible into three layers (fold the lower end to the middle, then fold the upper end to the middle to create three layers) and let it rest in a cold place for 20 minutes.
Repeat this process 3 times. This creates the individual thin layers of puff pastry. Dust the dough with flour and roll it out. Now the dough is ready for you to continue.
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