🍂 PÂTE FEUILLETÉE TRADITIONNELLE INRATABLE 🍂

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while providing a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can help with hydration.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds well.

Melt the butter and let it come to room temperature in the bowl of your mixer.

Mix together the T45 flour and salt.

Knead until the dough comes together but do not overwork it, stop when it forms a ball.

Flour a work surface and roll out the dough into a square shape.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Take high-quality butter (preferably Charentes-Poitou or 84% fat content) and soften it slightly by tapping it.

Roll the butter into a square shape and refrigerate for about 15 minutes.

Remove both the dough and butter from the refrigerator at the same time.

Roll out the dough into a square that is about double the size of the butter.

Place the butter in the center of the dough and fold the dough over to encase the butter completely.

Roll the dough into a long rectangle and perform a simple fold by bringing the bottom of the dough to the middle and covering it with the top.

Refrigerate for 20 minutes.

Rotate the dough a quarter turn, dust with flour, and roll out again into a large rectangle.

Perform a double fold by folding the bottom and top of the dough towards the center and then folding them over each other.

Wrap in plastic wrap and refrigerate for another 20 minutes.

Rotate the dough a quarter turn again, ensuring the openings are always facing up and down, not sideways.

Perform another simple fold and refrigerate for 20 minutes.

Rotate the dough a quarter turn and roll out into a rectangle again.

Perform a final double fold, rolling the dough to about one centimeter thickness each time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens