IRCA | PUFF PASTRY (MARGARINE SHEETS)

Ingredients

strong flour - 300-320W g 1.000
water g 500-550
salt g 15

Preparation

Knead together flour, water and salt for 5-10 minutes to reach a smooth structure.

Let in rest for about 10 minutes.

Ingredients

MARBUR CROISSANT 20% g 1000

Preparation

Make a 3-layer fold and a 4-layer fold and let it rest in the fridge.
Then repeat the 3-layer and 4-layer fold and let it rest again in the fridge well covered with plastic sheet.

Final composition

Roll out the pastry to a final thickness of 2-4 cm approx.
Cut with the desired shape and let rest on baking pans before placing in the oven.