This is absolutely beautiful pastry to work with. We have created a few things to use it for and you will find more just as soon as we do! I do think it is best used on the day it is made, even though we made it and chilled it for a couple of days after the first use. There is so much of it, but really, if you are going to go to the trouble of making this amazing pastry, you should have plenty of options to use it!
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
-
Butter Dough
- 320 Grams Butter cubed BUY
- 250 Grams Bakers or Strong Flour BUY
-
Water Dough
- 250 Grams Bakers or Strong Flour BUY
- 1 egg
- 1 Pinch Pink Salt Flakes BUY
- 100 Grams ice water
Do
- 1
Butter Dough;
- 2
Place cubed butter onto a plate and freeze for 30 minutes.
- 3
Place butter and flour into the Thermomix bowl and chop 15 sec/speed 7.
- 4
Tip out dough onto a floured silpat mat and push into a square. Wrap and refrigerate for 30 minutes.
- 5
Water Dough;
- 6
Place all ingredients into the Thermomix bowl and combine 6 sec/speed 6. Knead 1 min/Interval.
- 7
Tip out dough onto a floured silpat mat and push into a square. Wrap and refrigerate for 30 minutes.
- 8
Combine;
- 9
Roll out the water dough into a large square. Roll out the Butter dough into a smaller square.
- 10
Place the Butter Dough on top of the Water Dough and fold the edges of the water dough over to cover the butter dough.
- 11
Turn dough over and roll flat. Fold in thirds and wrap up in silpat mat. Refrigerate for 20 minutes
- 12
Roll the dough out flat again. Fold in thirds, wrap and refrigerate.
- 13
Repeat 3 more times.
- 14
Dough is now ready to use!
