Puff Pastry for Cakes

Place SFOGLIA and water into the mixer and knead until a smooth and elastic dough is obtained.

Let the dough rest, covered with a nylon sheet, for approximately 15 minutes.

Suitable for millefeuille, handkerchief pastries, stars, and bows.

Using a sheeter, roll out the dough and incorporate the MAXIME SFOGLIA-CROISSANT margarine.

Give the dough one three-fold turn and one four-fold turn.

Let it rest, covered with a nylon sheet, in the refrigerator for at least 15 minutes.

Repeat the process (one three-fold turn and one four-fold turn).

Let it rest again in the refrigerator for 30 minutes before use.

Using a sheeter, roll out the dough and incorporate the MAXIME SFOGLIA-CROISSANT margarine.

Give the dough two four-fold turns. Let it rest, covered with a nylon sheet, in the refrigerator for at least 15 minutes.

Repeat the process (two four-fold turns).

Let it rest again in the refrigerator for 30 minutes before use.