Puff pastry mass recipe

All ingredients are crossed except the butter that is to go around (laminar), letting it rest made a ball with two cross -shaped cuts.

Ingredients to make puff pastry mass:

2. Once the dough is ready, the four tips are stretched in the form of a star, leaving some more dough in the center.

3. Butter or margarine (for croassant) will be placed on the marble table slightly moistened with water and will work to remove the possible lumps, giving it the block shape again and leaving it in the cold room to acquire consistency.

4. Butter or margarine is placed on the part of the dough where more quantity has been left; It crushes slightly with the hand, ensuring that you do not lose its shape and completely clothe with the four tips of the dough.

5. On the wooden table sprinkle it with flour, the plaston is placed and struck gently with the roller to give a little width and a thickness of about 2 cm ..

6. 90º is rotated, to stretch it along leaving a thickness of a cm. approximately, and one length, with relation 3 to 1 with respect to the thickness (3 parts long by a wide).

7. The dough folds (imagining three equal parts along) one part on another and on this other part (simple return).

8. The previous stretch and folding operation is repeated by turning the 90º plaston and is allowed to rest in the refrigerator for 20 to 30 minutes.

9. If it is for use in the day, one more return will be given, letting it rest for another 30 minutes; If it is for the next day, it is left in the refrigeration chamber with the three laps and wrapped in plastic so that it does not form crust and the next day it is more around.

10. Once the turned or laminate process is finished, it stretches until a thickness of about 3 mm is obtained., Trying to give it the most rectangular form possible to cut strips of about 15 cm. Wide.

11. The strips overlap and cut into triangles of 7 cm., Base in which a cut will be given with a knife of about two centimeters.

12. The triangles are placed with the base towards us, slightly stretching their vertex and pressing, to hit it, on the table.

13. Next, the tips of the base are rolled on themselves, with the palm of the hands, until you reach the vertex.

14. The pieces rolled to the baking sheet are passed, curving the tips slightly towards the center as if they were two horns; A prudential separation is left so that they do not stick when fermenting and passed to the stove.

15. When they have developed to double their volume, they are painted with beaten egg and introduced to the oven.

16. While they are cooked, prepare a syrup with 1 kg of sugar and 4 dl. of water; There is a short boiling and withdraws from heat.

17. When the crooasants of the oven come out, they paint hot with the syrup with a brush.

18. It is convenient not to give a lot of point to the syrup since when giving it hot and evaporating the water you can crystallize the sugar and the matte piece left instead of brilliant.

19. extracted from the book Pastry and Bakery by Juan Pablo Humanes Carrasco.

20. McGraw-Hill Editorial. Inter -American.