Gluten free french puff pastry
Puff pastry is widely used as a base in baking, so it is useful to know how to prepare it. Rich in butter, it gives a dough that breaks up into sheets during cooking, which gives its crispy and deliciously butter texture.
It takes several hours to make it because, if it does not require a lot of preparation time, the dough must rest at least 30 minutes between each turn, and there are many, but it really worth it ! You can use it for milles-feuilles, pains au chocolat, croissants, chaussons or even, for galette des rois !
For a pie dough (or for 8 pains au chocolat):
INGREDIENTS :
9 ounces of cassava flour (quite similar in texture to the wheat flour)
7 ounces of water
1 teaspoon of gum mix (optional)
4,7 ounces of butter + 0,8 ounces
salt
Recipe :
Pour la détrempe :
Pour the flour, guar gum, the 0. 8 ounces of room temperature butter and salt in an salad bowl, and knead by hand until the butter is well incorporated.
Make a well in the mixture and pour the water into it. Mix well until you can form a ball between your hands. Wrap it in clingfilm and put it in the fridge for at least half an hour (one hour if possible). In the meantime, cut 4,7 ounces of butter so that it gradually softens at room temperature.
Take out the dough and roll it out into a square on a clingfilm. Spread the softened butter in the middle of the square and fold the corners of the square to its center until the butter is completely covered.
Gently roll out the dough into a long rectangle. To prevent the rolling pin from sticking to the dough, put a second clingfilm on the dough and stretch the dough evenly. Don't go too fast so that the butter doesn't come out the sides.
Fold the rectangle of dough in 3, folding each end to the center.
Turn the square obtained and extend the dough into a rectangle in the other direction then fold it in three in the same way. Wrap the dough in clingfilm and put it in the fridge for 1 hour (30 minutes minimum). Repeat this step two more times. The temperature to bake it then depend on the use that you'll make of this dough.
