Essentials

BISCUITS, PASTRIES & BASICS

PUFF PASTRY

Unit of measure

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Ingredients

  • 500 g Pastry flour
  • 10 g Salt
  • 260 g Water
  • 25 g Butter
  • 250 g Dry pastry butter
Select your mixture’s total weight
For
g

Recipe

Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed.

Leave to rest in the refrigerator for a few hours.

Spread out an evenly sized square of dry pastry butter, then fold into your détrempe dough until it is no longer visible.

Leave to rest in the refrigerator.

Fold using 5 letter turns, taking care to let the pastry sit between each turn.

BAKING: 170-200°C (340-390°F).

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