Puff pastry with cheese

INGREDIENTS

• 2000g Gruau Rouge T45
• 40g sugar
• 40g salt
• 100g water
• 1500g Butter 82% (for the foldings)

INSTRUCTIONS

1. Mix all the ingredients of the recipe together (except the butter that you reserve for the foldings)
2. Knead in a fast kneading machine in 1st speed for 2 minutes and in 2nd speed for 8-10 minutes
3. Rest the croissant dough for 30-45 minutes in the freezer at -18°C (wrapped in film)
4. Fold the butter into quarters in the shape of an envelope in a puff pastry machine
5. Fold in three in the puff pastry machine
6. Rest the dough for another 30-45 minutes in the freezer at -18°C (wrapped in film)
7. Fold into four in the puff pastry machine
8. Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in film)
9. Fold in three in the puff pastry machine
10. Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in film)
11. Fold into four in the puff pastry machine
12. Roll out 2 sheets 3mm thick and 60x40cm thick
13. Spray with water on one sheet and add grated regato cheese
14. Cover with the other sheet very well, spray with water and add sesame & black sesame seeds
15. Rest the puff pastries in the refrigerator for at least 24 hours
16. Fan bake at 170-180°C for 15-20 minutes