Ingredients

1. 300g flour Les Moulins White Meal or Multi-Use Meal Blédor
2. 150ml Water
3. 7g Salt
4. 125g Margarine for pastry

Preparation

1. Form a fountain with the flour, add the salt. Put the water in the centre and soak. Leave to rest for 20 minutes.
2. Lower the paste so that the centre is thicker than the edges. Place the margarine in the middle and bring the edges back to the centre. Dust the dough with a little flour, lower it into a rectangle with a pastry roll.
3. For the first round, fold the ribbon by bringing back the inner part first, then the outer part. Turn the paste so that the last fold is left.
4. Proceed as in the first round, then let the dough rest for 10 minutes in a cool place.
5. Then roll down the dough again (3 times its starting length) and proceed in the same way, until you get 6 laps.

1. Uses: puff pastries, cakes, vol-au-vents,, mille-feuilles, palm trees, turnovers…