Rapid Mille-feuille: Feuilletage Rapide Recipe.
You can cook Rapid Mille-feuille: Feuilletage Rapide using 6 ingredients and 19 steps. Here is how you achieve it. The Best Rapid Mille-feuille: Feuilletage Rapide Recipe - Recipe: Perfect Rapid Mille-feuille: Feuilletage Rapide
Ingredients of Rapid Mille-feuille: Feuilletage Rapide Recipe
- Prepare 120 grams of Strong bread flour.
- You need 120 grams of Cake flour.
- Prepare 200 grams of Unsalted butter.
- It's 150 ml of Water.
- Prepare 3 grams of Salt.
- It's 1 of Strong bread flour for dusting.
Rapid Mille-feuille: Feuilletage Rapide step by step
- Preparation: Sift the dry ingredients together. Cut the butter into thirds. Dissolve the salt in water. Put everything in the fridge to chill..
- Put the flour into a large bowl. Add the butter on top, cover with the flour and cut into it with a scraper..
- When the butter forms into approximately 1 cm lumps, it's done..
- Sprinkle in the chilled water, cutting in with the scraper. Mix until the mixture becomes crumbly and slightly harder than your earlobes..
- When you add the chilled water, don't add all at once. Check the mixture before you add more water..
- Transfer onto a sheet of cling film..
- Wrap with the cling film, squeeze together until it forms a ball, trying not to knead it..
- Flatten it and rest in the fridge for 2 hours ~ overnight..
- 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..
- You need to dust the pastry while you roll it out, but do not use too much flour..
- Roll out to 5 mm thick. Don't worry even if the edges are not even..
- Fold over the pastry from the top and bottom, bringing them to the centre. And fold into half..
- Rotate the pastry 90°. Repeat the rolling out and folding process 3 times while dusting with flour..
- 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..
- 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..
- 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..
- 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..
- 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..
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