Corso di Pasticceria - Come fare la Pasta Sfoglia - Ricette Dolci

Follow this lesson from my Pastry Course carefully. Puff Pastry This is a professional recipe for making puff pastry at home. Puff pastry is the most important dough in both pastry making and cooking, as it lends itself to both sweet and savory dishes. Recipe for 0.5 kg of flour For the butter: 500 g butter (remove from the refrigerator half an hour before kneading) 150 g plain flour For the pastry: 350 g Manitoba flour 20 g salt 200/220 g cold water For anyone who asks me where they can find hard-to-find professional ingredients for desserts and ice cream, my books, and the equipment needed to make professional desserts at home, I've prepared some showcases with products I've handpicked and selected. Here's the link that will take you directly to the products: https://amzn.to/4gOV4IB My Book: Successful Desserts, where you'll find professional recipes accessible to everyone, along with preparation methods and techniques. Almost all recipes include a QR code that will take you directly to the videos, so you can also see the practical part. It's a video book. Alternatively, you can find the same content as the book in the ebook version: https://www.amazon.it/dp/B0CZXYZ2H4 Gelato Artigianale il mestiere del Gelatiere (Artisan Gelato, the Gelato Maker's Craft) is a handbook where you'll find professional gelato recipes, including simplified recipes (but always perfectly balanced). You'll learn how to perfectly balance new recipes from scratch and customize existing ones. Inside, you'll find a QR code to download a very useful and free gelato balancing app. Here's the link: https://tinyurl.com/326xnypb