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Genuine puff détrempe - tartlets shells

Tart_Shells-1
The basic for tartlets
6 Servings


  • 400 g Flour
  • 10 g Salt
  • 80 9 Unsalted butter
  • ½ Lemon, Juice
  • 220 ml Water
  • 260 g Butter, for rolling out the dough

1) Mix flour and salt with water, melted butter and lemon juice. Knead the dough thoroughly and let it rest a bit.

2)
Make sure that the butter to roll out the dough and has a similar consistency. Bank butter onto a square which flatten slightly. Sprinkle with a little flour , then it goes easier.

3)
Roll out the dough into a rectangle slightly larger than the butter. Make sure to roll out all the corners of the dough so that it is thickest in the middle .

4) Place the butter in the middle of the dough and fold the corners around so the butter is completely enclosed . Place the dough in the refrigerator for 10 minutes .
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5)
Roll it then out into a rectangle. Be careful so that the butter does not peep out . If this happens, then sprinkle with a little flour .
folding-detrempe-beurrage-croissant-dough-487x650

6) Fold 1/3 of the dough towards the center. The last third is folded over , so there are a total of three layers. Place the dough in the fridge for half an hour .
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7)
Give the dough 3 more laps to rest in the fridge in between. Then it can be rolled out and used as required.

8)
For tartlets lined tartlet moulds with pieces of rolled puff pastry . Put some foil on top of the batter and pour dried beans or the like into the moulds , so the dough does not rise too high. Bake the tartlets at 200 degrees until golden .

Pictures from
Ironwhisk.com
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