Puff pastry by Daniel Alvarez

[Sussan ScoolinaryTeam]

Hola Giulia.

In your case, since you’re using Tourage butter in a flat format (without adding flour), you don’t need to add the flour from the “Butter Base” recipe to the flour in the puff pastry dough. This is because the purpose of adding flour to the traditional butter block is to stabilize it and give it plasticity—something that Tourage butter already provides without requiring that adjustment.

Therefore, the amount of flour you’ll use will only be the one specified for the “Puff Pastry Dough” (375 g of strong flour and 500 g of weak flour). Simply replace the prepared butter block with the amount of Tourage butter indicated in the recipe (1000 g) for laminating.

If you need to adjust the final proportion due to any changes in texture or elasticity, you can do so based on your observations during the process.

Regarding your second question about the size of the butter block and the base dough for laminating, I will consult with the content team and get back to you as soon as I have an answer.

Best regards.

[giuliagelli91]

Thank you so much ❤️

[Sol Damiani]

Hey there dear Giulia!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’m glad Sussan’s answer helped you. And your english is as perfect as ours😂 You can write in italian next time if that’s more comfortable for you.

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[Sussan ScoolinaryTeam]

Hi Giulia Gelli.

We have an update: the content team has provided the following information regarding your inquiry:

“There is no specific dimension or thickness, as long as the dough undergoes 2 single folds and 2 double folds. The butter should be approximately 1.5 times larger than the dough to properly cover it as shown in the video.

Once the lamination is complete, the thickness will depend on each recipe. In this case, it should be 3 mm.”

I hope this information is helpful.

Best regards!