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Semi‑fast puff pastry
A puff pastry halfway between the traditional and the quick version. It uses a dough base, very cold butter and several turns without intermediate resting time, to achieve a light and crispy layering in under two hours of preparation.
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Critical Success Points
- • Do not over‑mix the dough so that the butter remains in visible pieces.
- • Keep butter and dough at the same temperature (cold) before each turn.
- • Observe the refrigeration resting times to prevent the butter from melting.
Safety Warnings
- • Handle the knife carefully when cutting the butter.
- • Use gloves or a cloth to handle the very cold dough to avoid frostbite.
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