Lets do the Original French Puff Pastry // Pâte Feuilletée

Happy New Year my dear friends!

What about the New Year’s resolutions? Mines were pretty simple, (every year the same) do more sport, learn more pastries technique, learn how to take good pictures and blog more lol!

puff pastry 1

For the Puff Pastry you will need:

  • 500 g of Flour
  • 200 g of Butter
  • 8 g of Salt
  • 300 g of Cold Water

On your countertop, put the flour and make a well (volcano).
Dissolve the salt in the water and add water (little by little) to the center of the well.

Start kneading the sticky dough with your fingers, without giving body to the dough.
Make the dough into a ball and with a knife cut an “X” on the surface of the dough.

Let the dough rest in the fridge for 45 min or an hour. This whole simple procedure is called “détrempe”.

After the resting time, remove the dough from the fridge, place on a slightly floured surface and followin the cuts roll out the dough into a large rectangle. The cuts or ends must be thinner than the center of the dough.

Place the  chilled butter (must have and square shape) in the center and fold the 4 ends (cuts previously made) over it so the buttert is completely encased in dough. Hit the butter a little with your pastry roll, this will soften it a little making it easier to work with.

Roll out the dough again, to about 1/2 inch thickness. Fold into thirds.
This is the first ”turn” called in french “tour simple”.

Rotate the dough 90 degrees and roll out into a rectangle again. Re do a “turn” (fold into thirds) like before .

By this time the butter is starting to warm up. Place the dough on plastic wrap sheet,  mark it with two pokes from your finger (representing two turns) ,wrap it and refrigerate for at least 30 minutes.

Repeat this rolling, folding and turning two more times, so in total you must do 6 turns.

When ready  wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries.

To bake, preheat the oven of at 220° C for the first 10 minutes (do not open before), then lower the temperature at 180°C until ready (depending of the recipe).


1 thought on “Lets do the Original French Puff Pastry // Pâte Feuilletée

  1. Pingback: King’s Galette // Galette des Rois | Fooding Rookie

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