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Pate Feuilletée Recipe

Pâte feuilletée is the famed french puff pastry.
Pate feuilletée recipe. Puff pastry s characteristic flaky layers are produced by rolling out and folding the dough multiple times before baking. Pate feuilletee or puff pastry is a french influence in moroccan kitchens and bakeries it s used to make a variety of sweet and savory pastries. Pâte feuilletée is a flaky puff pastry made by the repeated layering and folding of dough and cold butter punctuated by trips to the refrigerator to chill feuille is french for leaf a reference to this dough s thin layers of butter and dough.
Remove the dough from the refrigerator and on a lightly floured board roll it out into a large rectangle approximately 1 2 inch thick. Fold the dough into thirds aligning the edges carefully and brushing off any excess flour. Take the half stick of chilled butter cut it into small pieces and drop it into the flour.
To make puff pastry bakers make a dough from flour water and a small amount of butter then begin a process called lamination to create thin.
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