For the beef I used a Chateaubriand, which is the central part of a beef tenderloin or beef filet. It is chilled, then seared on high heat (fully seasoned salt and pepper). Then, it is cooked sous vide for 2 hours - 2 hours and a half, at 50°C or 122°F. Quickly chilled, then in the fridge overnight.
Homemade puff pastry recipe :
Lean dough called “Détrempe”
500g AP flour
10g salt and NO YEAST.
Mix all that and chill for 30 min.
Then for the 22cm square Butter slab.
380g butter : Flatten and chill.
Watch the croissant dough video for detailed process but this one require 6 single folds.
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