Classic Puff Pastry
This is a test of temperature control. Work quickly, keep your kitchen cool, and do not fear the dough when it starts to feel resistant.
Cold is your only friend
If the butter starts to bleed into the flour or feels greasy, stop and put the dough in the fridge immediately. Room temperature butter destroys the lamination.
- Rolling pin
- Bench scraper
- Large sheet pan
- Ruler
- Plastic wrap
What goes in.
- 500gAll-purpose flour
- 10gFine sea salt
- 250mlCold water
- 350gHigh-fat European-style butter, cold
The Fold and Turn
You are folding the dough onto itself to create hundreds of layers. Always keep the 'open' ends of your rectangle at the top and bottom when rolling.
The method.
Make the detrempe
Mix flour, salt, and water until just combined into a shaggy ball. Do not overwork. Wrap and chill for 30 minutes.
Prepare the butter
Pound the cold butter between two sheets of parchment paper into a 15cm square. Keep it pliable but firm.
Encase
Roll the dough into a 25cm square. Place the butter in the center at a 45-degree angle. Fold the dough corners over the butter like an envelope and seal the edges.
The first turns
Roll the dough into a long 20x50cm rectangle. Fold it in thirds like a letter. Rotate 90 degrees. This is one turn. Repeat twice more, chilling for 20 minutes between each double-turn.
Final rest
Wrap tightly and refrigerate for at least one hour before using. This relaxes the gluten so it doesn't shrink in the oven.
When it doesn't go to plan.
Use a marble slab if you have one; it stays cool and prevents the butter from softening.
If the dough 'springs back' while rolling, the gluten is too tight. Walk away and let it rest for 15 minutes before trying again.
Always brush off excess flour from the surface before folding, or the layers will not stick to each other.
The ones that keep coming up.
Why did my pastry come out greasy?
The butter got too warm during the rolling process and melted into the dough instead of staying as distinct layers.
Can I use salted butter?
Stick to unsalted. You want to control the salt content precisely to avoid interfering with the structure.
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