“Flaky to Perfection: A Guide to Mastering Classic French Puff Pastry”
Ever wonder how flaky pastries like croissants and mille-feiulle are made of? Imagine layers upon layers of butter and dough that is light, airy, yet rich and decadent when baked. This irresistible pastry also known as Pâte Feuilletée is truly a masterpiece that has been a staple of French cuisine for centuries.
This recipe I’m about to share with you is the classic way to make it, and most pastry chefs prefer this method. I call it a labor of love because it requires time and patience to make, but the end result is worth every effort, as it brings a touch of elegance and sophistication to any savory dish or dessert.
It consists of beurrage or butter block and détrempe or dough that has been rolled multiple times to create many layers that puff up when baked. This creates a delicate, flaky texture and a buttery flavor that is absolutely divine.
So are you up for the challenge? Preheat your oven, roll up your sleeves, and let’s get started on creating a delicious Classic French Puff Pastry!
A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller
Here’s what you’ll need to make Classic French Puff Pastry:
As I mentioned, there are two main components for this recipe, the détrempe, and the beurrage.
For the détrempe or dough you’ll need:
All-purpose flour
Salt
Unsalted butter (cold but pliable)
White vinegar
Water
For the beurrage or Butter Preparation:
Unsalted butter
All-purpose flour
How To Make Classic French Puff Pastry?
DOUGH:
1.) In a stand mixer, place all-purpose flour,salt, unsalted butter, white vinegar, and water.
2.) Use a hook attachment and mix for about 12-15 minutes or until the dough makes a clear window when you stretch it.
3.) Wrap it in plastic and press it into 6×6 inches square. Rest in the fridge for 30 mins.
Butter Preparation:
1.) In a stand mixer fitted with the paddle attachment, place unsalted butter, and all-purpose flour until they form a paste.
2.) Make 7×7 inches guide on parchment paper and spread the butter paste on it.
3.) Fold the guides and use a rolling pin to make an even neat square.
4.) Place it in the fridge for 10-15mins to firm up.
To Assemble (lamination process):
1.) Sprinkle some flour onto your workspace.
2.) Roll out the butter into a rectangle about 8×14 inches.
3.) Place the dough in the center and create an envelope by folding each corner over the dough.
4.) Lock by lightly pressing the open sides together.
5.) Rotate the dough to 90′ and roll it into a rectangular shape about 12-14 inches long and 1/4 inch thick.
At this point, the butter may or may not melt. That depends on the temperature of your place. If it does melt, gently lift the dough using a bench scraper and wrap it in parchment paper. If some of the butter sticks on the workspace, take that and patch it back into the dough where it fell off so we don’t destroy the lamination. Place the dough in the fridge for 5-10 minutes or until the butter is cold but pliable enough. Then continue to the next step.
6.) Fold the dough in thirds, like an envelope.
7.) Brush out the excess flour and fold the other end over.
Now we made the first book fold or first turn.
8.) Next, flip the dough with the folds side down. Turn the dough 90 degrees and repeat steps 5, 6, and 7.
This is optional: You can cut the other end of the dough and attach it to the ones inside to make a cleaner surface.
Wrap it and rest it in the fridge for an hour.
This makes 2 turns or book folds.
Repeat the same process completing 6 book folds with 1-hour rest in between 2 folds.
(To simplify: Roll and fold, roll and fold then rest for 1 hour. Do this 3x.)
Now you have homemade classic french puff pastry!
I know that making Classic French Puff Pastry from scratch can be a bit time-consuming and labor-intensive, but the result is well worth it. Now you can make your favorite dessert or savory snacks with this homemade Puff Pastry!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @missconfections on Instagram and hashtag it #missconfections.
