Puff pastry à la Arlette

By rolling out the puff pastry with the icing sugar and baking it under pressure, you get a delicious garnish of caramelised puff pastry.

Makes 400g.

Puff pastry à la Arlette

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puff pastry



icing sugar

Preparation method

  • Preheat the oven to 165°C.
  • Place a sheet of baking paper on the working surface and generously dust the baking paper with icing sugar using a sieve.
  • Place a sheet of puff pastry on top of the icing sugar and dust with another layer of icing sugar.
  • Cover with another sheet of baking paper.
  • Roll out the puff pastry between the two sheets of baking paper.
  • Then place this between two heavy baking trays and place in the oven.
  • Bake for 16 to 20 minutes until the puff pastry is a warm shade of golden brown.
  • Break into pieces or cut the puff pastry into the desired size while still warm using a multi-wheel pastry cutter.

Serving suggestions

  • Perfect with components of strawberry, pistachio, and white chocolate.
  • Delicious in combination with components of rhubarb, vanilla, and olive oil.
  • Marvellous combined with blood orange, coffee, and hazelnut.

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