Rapid Mille-feuille: Feuilletage Rapide
I am a bit impatient, so this recipe is very handy as I can make it whenever I want.
Don't knead the butter and flour together. Cover the butter with the flour and cut into it.
When you roll out the pastry, if it gets too soft, or if the gluten has developed and it's hard to roll out, rest the pasty in the fridge. I rest the pastry for about 20 minutes every time I roll it out. Recipe by La Land
Rapid Mille-feuille: Feuilletage Rapide
I am a bit impatient, so this recipe is very handy as I can make it whenever I want.
Don't knead the butter and flour together. Cover the butter with the flour and cut into it.
When you roll out the pastry, if it gets too soft, or if the gluten has developed and it's hard to roll out, rest the pasty in the fridge. I rest the pastry for about 20 minutes every time I roll it out. Recipe by La Land
Cooking Instructions
- 1
Preparation: Sift the dry ingredients together. Cut the butter into thirds. Dissolve the salt in water. Put everything in the fridge to chill.
- 2
Put the flour into a large bowl. Add the butter on top, cover with the flour and cut into it with a scraper.
- 3
When the butter forms into approximately 1 cm lumps, it's done.
- 4
Sprinkle in the chilled water, cutting in with the scraper. Mix until the mixture becomes crumbly and slightly harder than your earlobes.
- 5
When you add the chilled water, don't add all at once. Check the mixture before you add more water.
- 6
Transfer onto a sheet of cling film.
- 7
Wrap with the cling film, squeeze together until it forms a ball, trying not to knead it.
- 8
Flatten it and rest in the fridge for 2 hours ~ overnight.
- 9
Roll the pastry out. Dust a work surface and place the pastry. Dust the top of the pastry and rub flour on a rolling pin.
- 10
You need to dust the pastry while you roll it out, but do not use too much flour.
- 11
Roll out to 5 mm thick. Don't worry even if the edges are not even.
- 12
Fold over the pastry from the top and bottom, bringing them to the centre. And fold into half.
- 13
Rotate the pastry 90°. Repeat the rolling out and folding process 3 times while dusting with flour.
- 14
This is how the pastry looks like after 4th time of rolling out process. The lumps of butter have gone, and the pastry is nice and smooth.
- 15
After you folded the pastry into half, wrap with cling film and rest in the fridge for 2 hours ~ overnight. And it's done. You can freeze the pastry as it is.
- 16
When you use this pastry, roll it out to 2 - 3 mm thick and line a tart mold or pie plate with it, or roll it out into a long thin shape and bake as it is.
- 17
To blind bake this pastry in a tart mold, etc. Fill with the baking beans, cover with aluminum foil and bake for 15 minutes at 220℃. Remove the baking beans and bake for another 15 minutes and you will have a partially-baked crust.
- 18
You will have a fully-baked crust if you lower the temperature to 180℃ and bake for another 10 - 15 minutes after Step 17. You can fill it with custard cream or anything you like and it's ready to eat.
- 19
You Don't Need a Mold Flaky Apple Pie.
https://cookpad.wasmer.app/us/recipes/152778-french-apple-pie
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