Genuine puff détrempe - tartlets shells

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.

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.

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 .

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 .

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 .

Give the dough 3 more laps to rest in the fridge in between. Then it can be rolled out and used as required.

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 .

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