Magimix Patissier Instruction for Use download pdf (Page 51)

To make the puff pastry

01. Put the ﬂour and softened butter (cut into pieces) and water in the main bowl ﬁtted

with the dough blade.

02. Process for 30 seconds or until bread crumbs are formed. With the food processor

still running slowly pour in the water until the pastry forms a ball.

03. Take the pastry out of the bowl, wrap it in cling ﬁlm and ﬂatten it. Leave in the fridge

for 1 hour.

04. Remove the cling ﬁlm and place the pastry on a ﬂoured worktop. Roll out from the

centre in four direction to form a cross

05. Place the chilled butter between two sheets of cling ﬁlm. Flatten to form a 2cm thick

square. Remove the clingﬁlm and place the butter at the centre of the cross

and

fold the arms of the cross in towards the centre

06. Roll the pastry out to form a long rectangle

. Fold it in thirds like a wallet

07. Turn the pastry 90° and roll the pastry out to form a long rectangle

. Fold it in

thirds like a wallet

08. Wrap the pastry in cling ﬁlm and chill for 30 minutes in the fridge.

09. Repeat Steps 6, 7 and 8 twice.

10. Roll the pastry out into a circle to ﬁt the quiche tin and leave it in a cool place for

30 minutes.

Leek quiche

Preparation: 45 min Resting: 1h30 min Baking: 30 min

Equipment: quiche tin Ø 28-30cm

1 quiche

Puff pastry

250g plain ﬂour

50g softened butter

130ml water

200g chilled butter

Filling

100ml crème fraîche

40g butter

40g gruyère cheese

50ml water

2 leeks

2 eggs

Salt & pepper

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Magimix Patissier Instruction for Use Page 51