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Rapid Mille-feuille: Feuilletage Rapide Recipe

Rapid Mille-feuille: Feuilletage Rapide Recipe
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Serving : 18
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Prepare the ingredients before making Rapid Mille-feuille: Feuilletage Rapide in your home. Then, follow these steps below to serve Rapid Mille-feuille: Feuilletage Rapide for your family or friends.

Ingredients: Rapid Mille-feuille: Feuilletage Rapide

  • 120 grams Strong bread flour
  • 120 grams Cake flour
  • 200 grams Unsalted butter
  • 150 ml Water
  • 3 grams Salt
  • 1 Strong bread flour for dusting

How to Make Rapid Mille-feuille: Feuilletage Rapide

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Rapid Mille-feuille: Feuilletage Rapide in your home by yourself.

    Step 1
  • Preparation: Sift the dry ingredients together. Cut the butter into thirds. Dissolve the salt in water. Put everything in the fridge to chill.
  • Step 2
  • Put the flour into a large bowl. Add the butter on top, cover with the flour and cut into it with a scraper.
  • Step 3
  • When the butter forms into approximately 1 cm lumps, it's done.
  • Step 4
  • Sprinkle in the chilled water, cutting in with the scraper. Mix until the mixture becomes crumbly and slightly harder than your earlobes.
  • Step 5
  • When you add the chilled water, don't add all at once. Check the mixture before you add more water.
  • Step 6
  • Transfer onto a sheet of cling film.
  • Step 7
  • Wrap with the cling film, squeeze together until it forms a ball, trying not to knead it.
  • Step 8
  • Flatten it and rest in the fridge for 2 hours ~ overnight.
  • Step 9
  • Roll the pastry out. Dust a work surface and place the pastry. Dust the top of the pastry and rub flour on a rolling pin.
  • Step 10
  • You need to dust the pastry while you roll it out, but do not use too much flour.
  • Step 11
  • Roll out to 5 mm thick. Don't worry even if the edges are not even.
  • Step 12
  • Fold over the pastry from the top and bottom, bringing them to the centre. And fold into half.
  • Step 13
  • Rotate the pastry 90°. Repeat the rolling out and folding process 3 times while dusting with flour.
  • Step 14
  • This is how the pastry looks like after 4th time of rolling out process. The lumps of butter have gone, and the pastry is nice and smooth.
  • Step 15
  • After you folded the pastry into half, wrap with cling film and rest in the fridge for 2 hours ~ overnight. And it's done. You can freeze the pastry as it is.
  • Step 16
  • When you use this pastry, roll it out to 2 - 3 mm thick and line a tart mold or pie plate with it, or roll it out into a long thin shape and bake as it is.
  • Step 17
  • To blind bake this pastry in a tart mold, etc. Fill with the baking beans, cover with aluminum foil and bake for 15 minutes at 220℃. Remove the baking beans and bake for another 15 minutes and you will have a partially-baked crust.
  • Step 18
  • You will have a fully-baked crust if you lower the temperature to 180℃ and bake for another 10 - 15 minutes after Step 17. You can fill it with custard cream or anything you like and it's ready to eat.
  • Step 19
  • You Don't Need a Mold Flaky Apple Pie.
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