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How to cook caramelized puff pastry well

How to cook caramelized puff pastry well

When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc.

The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here.

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Last modified on: September 3rd 2017

For 1 feuilletage, you will need:

How long does it take?

PreparationCookingStart to finish
11 min.25 min.36 min.
Preservation: A few hours.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 How to cook caramelized puff pastry well : Photo of step #1We need to end up with postry that is well-layered, but has not risen too much. To acheive this we will be cooking it on a baking sheet, with 2 shallow supports at the sides, covered with a protective sheet of cooking parchment (to stop it sticking), and a second baking sheet on top.

The diagram alongside explains this assembly: 1= bottom baking sheet, 2= puff pastry, 3= metal supports (about 1/2 inch or 1 cm deep), 4= protective cooking parchment, 5= top baking sheet.
2 How to cook caramelized puff pastry well : Photo of step #2Preheat the oven to 390°F (200°C).

Roll out the pastry and lay it on a baking sheet. If it comes ready rolled with a sheet of paper, just leave this in place, as in the photo.
2 min.
3 How to cook caramelized puff pastry well : Photo of step #3Dust the pastry all over with 30 g caster sugar in as even a layer as possible. 3 min.
4 How to cook caramelized puff pastry well : Photo of step #4Place the two metal supports (they will be going in the oven) on either side, so that they are not touching the pastry. These are 2 old metal school rulers 1 cm (about 1/2 inch) thick. 2 min.
5 How to cook caramelized puff pastry well : Photo of step #5Lay a sheet of cooking parchment on top.

Note: Pull the paper taut so that it is not sitting on the pastry - this will help the cooking and browning.
2 min.
6 How to cook caramelized puff pastry well : Photo of step #6Place a second baking sheet on top. 2 min.
7 How to cook caramelized puff pastry well : Photo of step #7Put this whole contraption in the oven and bake for about 25 minutes. 25 min.
8 How to cook caramelized puff pastry well : Photo of step #8Watch for how the pastry is browning. The top baking sheet should be removed after about 20 minutes to allow the top of the feuillletage to brown nicely. Make use of this opportunity to turn the baking sheet round if necessary so that the pastry cooks evenly.

Take the pastry out of the oven when golden brown and leave to cool on a wire rack before using in a recipe.

Remarks

It is important to caramelize the pastry: for flavour, of courxe, but mostly because the caramel forms a sealing layer which protects the pastry from the moist filling (usually cream) and keeps it crisp longer.

If you prefer not to caramelize the pastry, you can glaze it with egg to make it look more attractive.

Making a successful feuilletage is not easy, especially at first. It is worth remembering that the great French chef Joël Robuchon, when asked: "When was the first time you felt like a real cook?", replied: "The day I made my first successful strawberry millefeuille". So, be brave and have a go!

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
118810 gr113 gr78 gr
59 %4 %11 %12 %
Per 100 g
CaloriesProteins CarbohydratesFats
4244 gr40 gr28 gr
21 %1 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 feuilletage : 0.77 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Quick flaky pizza, Shallot confit tart, Pecan fruit rolls , Little caramelized peach tarts, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Choux pastry (pâte à choux), Fruit crémeux, Nantes Tourton, Pavlova, ... [All]

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