Puff Pastry - making Pithivier with almond fillings/Victoria with custard n fruits/Windmill -plain n balance scrap dough Palmier

Pastry flour 900gm
Salt 4gm
Margarine 80gm
Water 480gm

**Pastry magarine 200gn...*flatten the margarine to be put on top of the dough

Mix all ingredients except water in speed 1 for 1-2min then add water gradually n mix untill dough is form

Method
Rest dough for a while n roll  flat *rectangle shape.

Add pastry margarine in the centre of dough n fold 1-2-3 *english method

Fold repeat 5 times
Total layer
3 x 3 = 9 layer 1st fold
9 x 3 = 27 layet 2nd fold
27 x 3 = 81 layer 3rd fold
81 x 3 = 243 layer 4th fold
243 x 3 = 729 layer 5th fold

Cut into shapes using mould for making :-
Victoria - filled with custard and top with fruits
Windill - plain
Curry puff - make own potato chicken fillings
Pithivier - filled with Almonds filling
Palmier - using scraps 

Bake 190deg 15min / 180deg 5min

Almond filling
Butter 840gm
Sugar 840gm
EGG 12nos
Ground almond 840gm
Pastry flour 120gm
Vanilla easense 36gm

*ingredients for 3pax

Pithivier bake 200deg 10min / 190deg 10min






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