Ingredients for the semi-quick puff pastry:
T45 and T55 flour (equal quantities)
Fine salt
White vinegar
Puff pastry butter (diced and very cold)
Cold water
Whole puff pastry butter (very cold)
Step 1: Preparing the dough for the puff pastry:
Mix the flours in a mixer with the cold, diced puff pastry butter.
Add water, salt and a tablespoon of white vinegar. Mix until you have a dough with visible pieces of butter.
Cover the dough and place in the refrigerator for 30 minutes.
Step 2: Preparation of the puff pastry butter:
Flatten the cold pastry butter between two sheets of baking paper to form a sheet.
Place in the refrigerator for 30 minutes.
Step 3: Making the puff pastry:
Roll out the dough on a floured work surface into a rectangle.
Place the butter slab on the lower two-thirds of the dough.
Fold the top part of the dough over the butter, then the last third of the dough.
Make one single turn and two double turns while rolling out and folding the dough.
Wrap the puff pastry and refrigerate for 30 minutes to 1 hour.
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