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 250g water 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. https://www.youtube.com/watch?v=8zI-Q1MW_2o
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