Ingredients
Cold water – 800g
Sea salt from Gruissan – 28g
T55 all-purpose flour – 1240g
Melted butter – 320g
Caster sugar – 40g
Unsalted butter from Charentes PDO – 1000g
Sift fl our and sugar together.
Add the water containing the dissolved salt and stir in gradually.
Add the 320 g of melted butter and mix.
Allow to rest for 12 hours at 4°C and add the unsalted butter.
Give 2 double folds and 2 single folds with a 1-hour rest between
each fold.
Roll out the puff pastry to 2 mm thick and cut into a 40 cm x 60 cm sheet.
Bake at 175°C for approx. 20/25 mins, sprinkle with sugar when it
comes out of the oven and return to the oven at 250°C to caramelize the sugar.
Cut 24 strips of 22 cm x 5 cm.
Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.
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