INGREDIENTS
- For the French Puff Pastry
- Filling:
- – Butter 400 g.
- I knead:
- – Flour 0000 500 g.
- – Water 240 cc
- – Butter 100 g.
- – Sal 10 g.
- – Lemon juice 1 teaspoon.
- Filling and ending:
- – Dulce de leche pastry chef 1 kg.
- – Chocolate blanco 200 g.
- – Chocolate negro 50 g.
- – Praline 500 g.
1.Make a dough with all of the parts of the dough and let it relaxation for quarter-hour within the freezer. Crush the butter right into a brick and hold it within the fridge. Stretch the dough to 55 x 25 cm, place the butter on one finish and wrap it in itself. Give it 2 single turns and a couple of double turns with a remainder of half an hour between each within the fridge. Let it relaxation within the fridge till the subsequent day.
2.Stretch the puff pastry to three mm and place it on a plate moistened with water, and let it relaxation within the fridge for 10 minutes.
3.Prick the puff pastry with a rolling pin, place a silpat on high and bake at 180ºC for 20 minutes.
4.Lower the already cooked puff pastry into 40 x 14 cm rectangles.
5.Fill with dulce de leche and overlap the puff pastry.
6.Cowl the perimeters with dulce de leche and coat with praline.
7.Adorn the floor with white chocolate and make designs with the darkish chocolate.
Take pleasure in it!
