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Pâte feuilletée inversée
Apprenez à réaliser une pâte feuilletée inversée, idéale pour la galette des rois. Cette technique inverse le rôle du beurre et de la détrempe, offrant un feuilletage ultra‑croustillant avec un temps de préparation plus court que la pâte feuilletée traditionnelle.
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Cost Breakdown
Critical Success Points
- • Envelopper la détrempe dans le beurre manié (étape 6) – garantir que le beurre entoure complètement la détrempe pour que le tourage fonctionne.
- • Premier tour double (étape 7) – pliage précis et quart de tour pour créer les premières couches.
- • Deuxième tour double (étape 9) – répéter le pliage en respectant le sens du quart de tour.
Safety Warnings
- • Manipuler le beurre fondu avec précaution pour éviter les brûlures.
- • Utiliser un couteau bien aiguisé pour couper la pâte afin d’éviter les glissements.
- • Ne pas laisser la pâte à température ambiante trop longtemps pour prévenir la prolifération bactérienne.
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