Butterfly made with
– homemade puff pastry,
– powdered sugar or brown sugar.
Ingredients
Puff pastry
375g flour37g sugar7.5g salt95g butter35g egg165g milk180g tourage butter
Sugar
Equipment used
– Tefal baking tray
– Baking paper
– Rolling pin
The recipe
For 20 to 30 butterflies, depending on size
Puff pastry (the day before)375g flour37g sugar7.5g salt95g butter35g egg165g milk180g tourage butter
Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients together.
Shape the tempera into a rectangle about 30cm long by 15cm wide, and leave to rest in a cool place for at least 1 hour. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15cm square. Flatten with a rolling pin to achieve an even thickness. Place in a cool place.
If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.
Fold both ends of the dough over the butter. Using a knife or cutter, score the dough on both sides. Turn the dough a quarter turn. Roll out the dough lengthwise. If necessary, trim the ends to create a nice rectangle.
Make a double turn. Using a cutter or knife, score both sides.
Shrink-wrap your dough and chill overnight.
The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.
Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.
Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.
You can then use it to mount your butterflies.
Roll out the pastry and cut out strips about 2 to 2.5 cm wide.
I used my cake scraps, hence the uneven sizes of my stripes and butterflies.
Sprinkle a little sugar over the pastry strips. Fold the strips over at both ends. Leave a little space between the two loops. Place on a baking tray lined with baking paper.
Place in the freezer for a few minutes so that the dough firms up and can be cut more easily.
Cut off both ends of each butterfly with a knife or cutter without cutting into the middle part. In a small plate, pour some caster sugar or brown sugar over each butterfly (on both sides) so that they are covered with a little sugar.
Turn each butterfly over and twist the 4 loops.
Bake in a hot oven at 180°C for 20 to 25 minutes until golden brown. Carefully remove to a wire rack to cool and harden.
