Tips and tricks on the puff pastry with the magimix

22 tips and tricks about the magimix recipe

• Use cold butter : Make sure the butter used for the puff pastry is very cold. This will help create distinct and light layers of puff pastry.
  
• Do not overwork the dough : Once all the ingredients are mixed in the magimix, be careful not to over-knead the dough. This could make the puff pastry too elastic and prevent the formation of layers.
  
• Let the dough rest in the refrigerator : After mixing the ingredients, wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This will allow the butter to solidify and facilitate the lamination process.
  
• Use a spatula to remove the dough : After refrigeration, use a spatula to remove the dough from the magimix bowl. This will help you retrieve all the dough without leaving any residue.
  
• Generously flour the work surface : Before rolling out the dough, generously flour the work surface to prevent the dough from sticking and facilitate the lamination process.
  
• Use a folding technique : To create the layers of puff pastry, practice a folding technique known as "portefeuille" (or three-fold). Fold the dough into thirds, then turn it a quarter turn and repeat the folding several times.
  
• Respect the resting times : After each folding, let the dough rest in the refrigerator for 15 to 30 minutes. This will allow the butter to solidify again and create distinct layers.
  
• Repeat the foldings several times : To achieve well-developed puff pastry, repeat the foldings (portefeuille) several times, letting the dough rest between each folding.
  
• Use a détrempe technique : For even more lightness, you can practice a détrempe technique by adding a little cold water to the dough after the first folding. This will help create thinner and crispier layers.
  
• Use a ruler to maintain a uniform thickness : When rolling out the dough, use a ruler to ensure that the dough has a uniform thickness. This will help achieve even baking.
  
• Refrigerate the dough before baking : After rolling out the dough and using it for your recipe, let it rest in the refrigerator for 15 to 30 minutes before baking. This will allow the layers of dough to solidify and achieve optimal puffing.
  
• Don't forget to egg wash the dough : Before baking the puff pastry, don't forget to brush it with beaten egg or a little milk. This will give your pastry a beautiful golden color.
  
• Make your puff pastry in a room temperature, neither too hot nor too cold.
  
• Take the butter out at the last minute to keep it cold.
  
• Before rolling out your puff pastry, generously flour the work surface where you will flatten it.
  
• You can keep this foolproof puff pastry recipe in your refrigerator for 4 days.
  
• If you need to fold your puff pastry, always do it from the same side. If you start from the right, continue from the right.
  
• Let your puff pastry rest in the fridge for at least 1 hour.
  
• Do not use light butter for your puff pastry.
  
• You can use fresh cream to cook thin tart shells. It will make them flavorful and easier to work with. It's a real delight.
  
• See also the recipe for magimix shortcrust pastry.
  
• This puff pastry recipe is the base for apple pie, mille feuille, croissants, and galette des rois.