Pâte feuilletée maison

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Pâte feuilletée maison. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pâte feuilletée maison is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions daily. Pâte feuilletée maison is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Pâte feuilletée maison, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pâte feuilletée maison delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pâte feuilletée maison is 2 kg. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pâte feuilletée maison estimated approx sans cuisson.

To begin with this particular recipe, we have to prepare a few components. You can cook Pâte feuilletée maison using 8 ingredients and 12 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make Pâte feuilletée maison:

1. Détrempe:
2. 1 kg farine
3. 20 g sel
4. 1 cs vinaigre
5. 50 ml d'huile
6. 500 ml d'eau froide
7. Feuilletage:
8. 500 g margarine de feuilletage

Steps to make to make Pâte feuilletée maison

1. Détrempe:
2. Mettez tout les ingrédients dans la cuve du pétrin et pétrissez pendant 5 minutes, pour obtenir une pâte.
3. Formez une boule, filmez et réservez au frais pendant 30 minute.
4. Feuilletage:
5. Taillez la margarine en 4 morceaux égaux, déposez entre deux films alimentaire ou un sacs plastique et étalez avec le rouleau à pâtisserie de sorte d'obtenir une plaque de 5 à 7 mm d'épaisseur.
6. Ensuite étalez la pâte (détrempe) en forme de rectangle, déposez la margarine de feuilletage après avoir enlevé le film.
7. Couvrez la margarine de feuilletage avec la pâte.
8. Etalez la pate en forme d'un long rectangle.
9. Réalisez un double pliage en rabattant le côté droit vers le centre ou au 2/3, puis le côté gauche 1/3 puis plier la pâte complètement en rabattant le côté gauche vers le côté droit (ou l'inverse).
10. Filmez la pâte et réservez au frais pendant 30 minutes.
11. Refaites un deuxième double tour et placez au frais 30 minutes puis un 3 ème doubles tour et ça sera le dernier.
12. 

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