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Pastry (Sun 21.02)


  • 400 g flour
  • 1 teaspoon salt
  • 30 g sugar
  • 80 g water
  • 80 g milk
  • 5 g fresh yeast

1. Sift the four in a large bowl, mix with the salt and sugar. Crumble the yeast in the flour. Add the milk and water.

Mix all together with a spoon. Not necessary to knead by hand.

Put the diced (cold) butter on top of the dough. (chunks about 0.5×0.5×2 cm)

Fold the butter into the dough. Again don’t knead, the butter part should  remain. Result is not at all a uniform dough, but a sticky mess with butter chunks.

Store in the fridge and leave overnight (or from morning till afternoon)

2. Return the dough to room temperature and leave for 30 minutes.

3. Turn out on a floured surface.

Pound and roll the dough to a large rectangle. Fold in 3 parts (letter style).

Roll out and fold again and repeat a third time. Cover with cling film and return to  a cool place for 30 minutes.

4. Give the dough two additional  “roll out – fold” cycle. Leave to rest for another 30 minutes.

5. Roll out the dough in a large rectangle. With a sharp knife divide the dough in 9 +- squares.

Put two teaspoons pastry cream on each of the rectangles.

Fold the opposite corners of each square together, pinch the corners to seal.

Leave to rise and rest for about 45 minutes.

6. Glaze the top lightly with a whisked egg. Bake in a pre heated oven at 200 C for about 15 minutes until golden brown.


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