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 flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g 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.
