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Puff Pastry

Recipe author: EAT SMARTER
Puff Pastry
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110
calories
Calories
2 h. 30 min.
Preparation
14 h. 30 min.
Ready in
advanced
Difficulty

Ingredients

for 1 kg of dough
400 grams
1 teaspoon
150 milliliters
1
500 grams
cold Butter
100 grams
Pastry flour (for dusting)
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Preparation steps

Step 1/11

For the dough packet (détrempe): Knead the flour, salt, water and egg yolk together until smooth, cover and chill for about 30 minutes in the refrigerator.

Step 2/11

For the butter packet (beurrage): Quickly knead the butter with the flour, form into a brick and chill for about 30 minutes in the refrigerator.

Step 3/11

Place the dough packet on a lightly floured work surface and roll out into a 3 mm (approximately 1/8 inch) thick square, slightly thicker in the center.

Step 4/11

Place the butter packet in the middle so that it looks like a diamond in the center of a square. 

Step 5/11

Using a rolling pin, roll the corners of the dough square out thinly. 

Step 6/11

Fold the dough corners over the butter packet then carefully roll out until 1/4-1/2 inch thick rectangle.

Step 7/11

Make a letter fold: Fold 1/3 of the dough over the center 1/3 then fold the remaining 1/3 over top.

Step 8/11

Rotate the dough 90° and roll out again into a rectangle. Make a book fold: Fold the 2 sides into the center to meet then fold again into a book. Always work as quickly as possible, so that the dough stays cool.

Step 9/11

Wrap the dough in plastic wrap and chill for about 30 minutes in the refrigerator.

Step 10/11

Roll out the dough into a rectangle and make another letter fold. Roll out again and make a book fold.

Step 11/11

Cover with plastic wrap and chill in the refrigerator overnight before using.