For French puff pastry 

We make a dough with flour, salt, margarine FAMA Imperial and water in the kneader, kneading at slow speed. Then we take the dough, make a ball, cut it in the shape of a cross with a knife and wrap it with a film. Then leave it in the refrigerator to rest for about 30 minutes. Then open the dough in the shape of a cross and place the margarine FAMA Imperial in the center after we have made it in the shape of a square. We fold crosswise and take a single walk. Roll the dough with a membrane and let it rest outside the refrigerator for about 20 minutes. Then, we take a double walk, then a single and finally a double even with 20 minutes of rest each time. Wrap the dough and leave it in the refrigerator to rest for at least 2 hours. Finally, open, mold, puncture the dough and bake in a preheated oven at 180 ° C for 20-25 minutes. For Millefeuille cream Beat the Crème D'Or with water in the wire mixer, at fast speed, for 3-4 minutes. Then half-whisk Lowicz dairy cream 36% into the wire mixer. Finally, we incorporate the two creams gently with a marigold. After we have finished with the pastry of the puff pastry, we open it in the pulp machine at a thickness of 3mm. We prune it all over the surface and bake it in a preheated air oven at 180-190oC for about 20-25 minutes (depending on the oven). TIPS Dissolve salt in water. The temperature of Margarine Croissant A should be at 16 ° C. The temperature of dough and margarine should not be more than 5 ° C. The passes in the pulp machine should be made methodically (ladder-ladder). We can store the dough in the freezer. MOULDING Once the puff is cooled, cut it to the size you want. With a bag of pastry, put the cream over the puff pastry sheet and add buttermilk (Dulce de Leche of Torronalba) and walnuts. Similarly to the next sheet we place on the original ..