Bread Flour - 400 grams
Soft Flour - 100 grams
Water (with ice) - 225 grams
Eggs - 50 grams
Milk Powder - 20 grams
Butter - 30 grams
Salt - 8 grams
Saf Instant Yeast - 8 grams
Magimix Green (bread improver) - 2 grams
Butter (set aside) - 225 grams
The butter set aside is to be placed inside the dough, to be sheeted so that the pastry could attain its flakiness.
After folding, freezing, sheeting for a couple of times, it will be ready to be cut/shaped (easier said than done).
I had to bake it at a high temperature at the beginning to make sure that all the butter gets evaporated quickly for flaky texture. Around 200 degrees Celsius for 5 minutes, then 170 degrees for another 10.
The pastries look almost done just 5 minutes in the oven, but it will still take a while to get it baked all the way inside the dough.