Puff pastry and shortcrust pastry, pastry sheets, filo pastry…
Puff pastry and shortcrust pastry, pastry sheets, filo pastry...
This shortcrust pastry is already spread on parchment paper that can be used for cooking. Completely unrolled, it is a strip of dough 1.80m x 38cm x 2.5mm thick. You can cut it into several pieces at your convenience and roll them on themselves with the paper to store them in the freezer. Thaw for about 2 hours in the refrigerator.
This shortcrust pastry can be kept for 25 days in its pocket under a controlled atmosphere or 12 months in the freezer. After opening the bag, you can keep it for 1 week in the cold between 0 and 4°C.
Especially intended for gastronomy professionals, this puff pastry made from extra fine Charentes butter and oatmeal flour is a technical product that must be reduced very gradually to 2 mm, trying to work it as quickly as possible in order to that the butter does not melt (avoid heat sources). It is advisable to let the cut dough rest for 20 minutes before baking. Always bake in a preheated oven at 200°C.
Fresh product that can be frozen without its quality being altered.
This puff pastry is already spread on parchment paper that can be used for cooking. Completely unrolled, it is a strip of dough 1m80 x38cm x 2.5mm thick. You can cut it into several pieces at your convenience and roll them on themselves with the paper to store them in the freezer. Thaw the rolled out dough for about 2 hours in the cold. After opening the pouch, freeze or store for a maximum of 1 week in the cold between 0 and 4C°.
This 3kg dough corresponds to about 8 pies of 8 parts. It can be kept for 30 days in the refrigerator or 18 months in the freezer. Cook within a week of opening the bag, or freeze.
Originally from North Africa, the brick pastry has made a name for itself in the culinary world of gourmets and great chefs.
For more than 30 years, the tasty recipe for JR pastry sheets has been a well-kept secret! Simple, natural ingredients and the mastery of a unique know-how give it its crispy texture and an irreproachable hold after cooking.
Especially intended for gastronomy professionals, this puff pastry made from extra fine Charentes butter and oatmeal flour is a technical product that must be reduced very gradually to 2 mm, trying to work it as quickly as possible in order to that the butter does not melt (avoid heat sources). It is advisable to let the cut dough rest for 20 minutes before baking. Always bake in a preheated oven at 200°C.
Fresh product that can be frozen without its quality being altered.
