Swirl Puff Pastry using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine biting into a delicate, buttery snail puff pastry that promises to whisk you away to a quaint French café, even if you're just at home in your kitchen. This delightful treat, often referred to as 'escargot' in the pastry world (not to be confused with the garden variety!), is a testament to the magic of flaky pastry. Originating from the rich culinary traditions of France, this recipe combines simple ingredients with a touch of finesse, allowing you to create a show-stopping pastry that looks as good as it tastes. Fun fact: the snail shape is not just for aesthetics; it allows the layers of butter and dough to create those irresistible flaky textures! So roll up your sleeves, channel your inner French chef, and let the baking adventures begin!
Ingredients
- 250 g Flour t55
- 125 g Water
- 5 g Salt
- 200 g Salted butter
Steps
Dough
- Add 250 g of flour t55, 125 g of water, 5 g of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Form the dough into a ball.
- Transfer the content of the workplan in a cling film.
- Setaside the dough in a fridge during 20min.
Butter Block
- Place 200 g of salted butter in a baking paper.
- Flatten the butter into a 15×20 cm rectangle using a rolling pin.
- Setaside the preparation content in the fridge.
Lamination and Shaping
- On a lightly floured surface, roll the dough into a 20×30 cm rectangle.
- Place the content of the baking paper in the dough.
- Fold the dough over the butter, sealing the edges to enclose the butter completely.
- Roll the dough into a 20×60 cm rectangle.
- Fold the dough in thirds, like a business letter (this is a single fold).
- Transfer the content of the workplan in the cling film.
- Setaside the dough in the fridge during 30min.
- Repeat step 15 to 18 two more times, refrigerating for 30 minutes between each fold.
- Roll the dough into a large rectangle, about 3mm thick.
- Starting from one end, tightly roll the dough into a cylinder.
- Transfer the content of the workplan in the cling film.
- Setaside the dough in a freezer during 30min.
- Remove the roll from the freezer and slice it into rounds of desired thickness.
- Bake as required in your chosen recipe.
