Ingredient

Quantity

Procedure

Basic dough
Cake flour
Fine salt
Water

Butter for folding
Butter
Cake flour

Grated Parmesan

1 cup+4 TBSP
3 tsp
9-1/2 TBSP


3-1/2 cups
1/2 cup

1 cup

1. Delicately mix the ingredients for the basic dough. The dough must be firm.
2. Cover in plastic wrap and refrigerate for several hours, ideally overnight.
3. To prepare the butter for folding, knead the flour with the butter cut into cubes, shape into a square, protect in plastic wrap and refrigerate.
4. Roll the basic dough into a square shape. The folding butter must have the same consistency as the dough.
5. Place the butter crosswise in the center of the rolled-out dough, and fold the edges over towards the center.
6. Roll out dough in a rectangular shape and fold in three. Wrap and place in the fridge for 1 hour.
7. Turn 45 degrees and roll out once more, fold in three again and refrigerate for 1 hour.
8. Repeat the operation two more times, making sure to respect the rest time.
9. Roll out the dough, brush one side with the egg wash, sprinkle with grated Parmesan, and roll out more lightly just to stick the cheese. Repeat the same process on the other side.
10. Cut sticks. 1/2" to 3/4" thickness, they will puff so don't cut too thick. Arrange them on a SilPain® mat.
11. Bake at 380 F until golden brown. Rest tray on wire rack until cool.
    
    Substitution suggestions:
    Soft Cheddar or Gruyere cheese can be used as well

Tools & Equipment

• SilPain® mat
• Half sheet baking tray (13"x18")
• Measuring cups
• Measuring spoons
• Wire rack for cooling
  the baking tray
• Chef knife
• Cutting board
• Pastry brush