Butter puff pastry with raspberry
and dark biscuit
Inner mass:
Ingredients
- 500g. Medium strength flour
- 11g. Salt
- 20g. Butter
- 293ml. Water
Process
- Knead all the ingredients except ¼ of the water, at medium speed in a mixer for about 12 minutes.
- Add the rest of the cold water.
- Stretch the dough to 60x40cm and cover with a plastic sheet.
- Reserve for 1 hour approx. in refrigeration at 4ºC to 6ºC.
Outer mass:
Ingredients
Process
- Mix the butter, flour and Freeze Dried Raspberry in a blender for about 4 minutes until a homogeneous mass is obtained.
- With your hand, spread the inner dough on top of the outer dough pastry, covering half of the pastry in the central part. In this way, a part without butter is left on the right and left of the dough.
- Close the dough as if it were a window, making sure not to expose any butter.
- Give two simple folds.
- Rest in the fridge for 1 hour.
- After this time, apply a simple and a double fold with white granulated sugar and reserve the paste for 1 more hour.
- Roll out the dough and fold it into palm trees, and let it cool again for 1 hour.
- Cut down the palm trees.
- Cook in an air oven at 160ºC for about 30 min.
- Turn the palm trees over and bake in an oven at 170ºC for about 10 min.
- Let cool and coat with the desired chocolate.
- Decorate with Granulated dark biscuit and Raspberry Crunch Wetproof.
