Leaf-Layered Dough

Name: Leaf-Layered Dough
Ingredients: 250 g of mixed flour combined with cold water, as shown in the photos. Place 250 g of butter on top of the dough and proceed according to the photos. Use for: vol-au-vents, filled cannelés, mille-feuille, rolled linguiça wraps, savory cakes, and pastry shells.

1
250 g of mixed flour combined with cold water, as shown in the photos. Place 250 g of butter on top of the dough and proceed according to the photos. Use for: vol-au-vents, filled cannelés, mille-feuille, rolled linguiça wraps, savory cakes, and pastry shells.

Ingredients

1
250 g of mixed flour combined with cold water, as shown in the photos. Place 250 g of butter on top of the dough and proceed according to the photos. Use for: vol-au-vents, filled cannelés, mille-feuille, rolled linguiça wraps, savory cakes, and pastry shells.

Directions

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