Puff or flaky pastry (pâte feuilletée)


Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie.

Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.
387K 6 60 4.5
Grade this recipe:

Last modified on: January 19th 2011

Keywords for this recipe:PastryPuff pastryLayersButterLeavesFrench

For 1 kg 100 g, you will need:

Change these quantities to make: 550 g 1 kg 100 g 2 kg 200 g 3 kg 300 g

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
45 min.2 hours2 hours 45 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #1
Mix 200 ml water and 1 teaspoon fine (or table) salt, if possible add 1 teaspoon white (spirit) vinegar to prevent dough from turning grey.

Stage 2 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #2
In a mixer bowl, pour 500 g flour and 200 g butter cut into pieces.

Knead on low speed for one minute, then add the water+vinegar+salt mixture.

Stage 3 - 1 hour
Puff or flaky pastry (pâte feuilletée) : Photo of step #3
Stop as soon as dough is smooth, this dough is called a "détrempe" (soaked or softened).

Form it into slab, cover with plastic film, and put in the fridge for one hour.

Stage 4 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #4
After this time, remove dough, unwrap it, then roll it out on your work surface into a large rectangle.

Stage 5 - 1 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #5
Measure length of rectangle, and make a small mark with your finger at the 2/3 point.

Stage 6 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #6
Put 200 g butter between two sheets of plastic film, and hit it with your rolling pin...

Stage 7
Puff or flaky pastry (pâte feuilletée) : Photo of step #7
...until you get a butter "sheet" which is a little narrower than the dough and 2/3 the length.

Stage 8 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #8
Lay the butter sheet on the dough, starting at the small mark you made before.

You should now have butter on 2/3 of the dough, 1/3 empty.

Stage 9
Puff or flaky pastry (pâte feuilletée) : Photo of step #9
Fold up this 1/3 on top of the butter.

Stage 10 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #10
Then fold over again onto the final 1/3.

You have done "one simple turn", which means that you now have 2 butter layers inside 3 dough layers.

Stage 11 - 1 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #11
Turn the pastry a quarter turn.

Stage 12 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #12
Roll out into a long regular strip.

Stage 13 - 1 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #13
Remove any excess of flour with a Short-handled brush or a pastry brush (we do this because too much flour can hinder the layering of the pastry).

Stage 14 - 2 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #14
Fold strip in from both ends to meet in the centre.

Stage 15 - 5 min.
Puff or flaky pastry (pâte feuilletée) : Photo of step #15
Then fold this in half.

You have done "one double turn" or "wallet turn".

Stage 16 - 1 hour
Puff or flaky pastry (pâte feuilletée) : Photo of step #16
Cover pastry with plastic film and leave to rest in the fridge for one hour.

This sequence of "double turn" + 1 hour rest, needs to be done twice more to get: 1 simple turn and 3 double turns.

Stage 17
Puff or flaky pastry (pâte feuilletée) : Photo of step #17
Your puff pastry is now ready to use. Cut into three pieces (of about 300g) and wrap each in plastic film until use, or freeze (see below).

Remarks

Puff pastry should not be kept in the fridge for too long (in spite of the vinegar), 2 or 3 days maximum. But it can easily be frozen, in which case don't do the final double turn and freeze at this stage. When needed, remove from freezer, leave to thaw in the fridge overnight, and do the final double turn just before use.

You wonder how-many layers there are? Here is the solution: after the first turn there are 2 butter layers between 3 dough layers, and each double turn multiplies by four. So after the first one we get 12 layers, 48 at the second, and 192 at the third.

How does it work? In the heat of the oven, the layers of pastry cook and turn brown and crisp, at the same time the butter melts (helping pastry to brown) and the water inside turns to steam. This steam in trapped in the pastry, so the entire pastry inflates to become puff pastry.

Keeping:

1 or 2 days in the fridge, folded in a plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,741 Kcal or 19,850 Kj48 gr370 gr341 gr
237 %18 %35 %52 %
Per 100 g
Energetic valueProteins CarbohydratesFats
426 Kcal or 1,784 Kj4 gr33 gr31 gr
21 %2 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Shallot confit tart
Shallot confit tart

This savoury tart is full of flavour: the thin puff-pastry case is filled with lightly grilled slices of ham and a mixture of cream and Époisses cheese, topped with a layer of oven-cooked shallot confit. This tart can be eated hot, of course, but is also good cold or reheated until just warmed...
26K4.6 2 hours 25 min.
Leek and fresh tuna tart
Leek and fresh tuna tart

The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche-style egg and cream mixture.
52K5 1 hour 15 min.
Mini palmiers
Mini palmiers

Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
59K5 39 min.
Peach and verbena feuilleté
Peach and verbena feuilleté

In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
17K4.1 2 hours 23 min.
Quiche Bretonne
Quiche Bretonne

This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
25K 1 hour 40 min.
See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Chocolate and matcha tea biscuits, Grandma Solange's biscuits, How to seal a terrine or casserole dish, Peanut rolls, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Gâteau Nantais, Lemon tart, Little chocolate and hazelnut fondants, Tart Tatin, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Franche-Comté sticks, Quick orange marmalade, Two-olive ciabatta, Soup Cornouaillaise, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Crackers, Hamburgers, Thin summer tart "à la grecque", Fresh pasta dough, ... All

Other recipes you may also like

French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
530K 24.3 2 hours 34 min.
Big knife-cut chips (French fries)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
245K4.1 1 hour 19 min.
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
187K3.8 4 hours 58 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
295K4.0 1 hour 11 min.
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
187K4.2 37 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 6 comments or questions on this recipe

Follow this recipe (as 7 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page