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.
135K 2 84 3.7
Grade this recipe:

Last modified on: September 3rd 2017

Keywords for this recipe:Puff pastryMillefeuilleFeuilletageCaramelizedCookingBaking
For 1 feuilletage, you will need:

Change these quantities to make: 1 feuilletage 2 feuilletages 3 feuilletages
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
11 min.25 min.36 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
How to cook caramelized puff pastry well : Photo of step #1
We 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.

Stage 2 - 2 min.
How to cook caramelized puff pastry well : Photo of step #2
Preheat 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.

Stage 3 - 3 min.
How to cook caramelized puff pastry well : Photo of step #3
Dust the pastry all over with 30 g caster sugar in as even a layer as possible.

Stage 4 - 2 min.
How to cook caramelized puff pastry well : Photo of step #4
Place 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.

Stage 5 - 2 min.
How to cook caramelized puff pastry well : Photo of step #5
Lay 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.

Stage 6 - 2 min.
How to cook caramelized puff pastry well : Photo of step #6
Place a second baking sheet on top.

Stage 7 - 25 min.
How to cook caramelized puff pastry well : Photo of step #7
Put this whole contraption in the oven and bake for about 25 minutes.

Stage 8
How to cook caramelized puff pastry well : Photo of step #8
Watch 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!
Keeping
A few hours.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
215 Kcal or 900 Kj10 gr113 gr78 gr
11 %4 %11 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
77 Kcal or 322 Kj4 gr40 gr28 gr
4 %1 %4 %4 %
Per feuilletage
Energetic valueProteins CarbohydratesFats
215 Kcal or 900 Kj10 gr113 gr78 gr
11 %4 %11 %12 %
% 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?
  • For 1 feuilletage : 0.77 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (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: Crusty cockle tart, Chicken pie, Cochelin d'Evreux, Smart plum tart, Smoked salmon sacristains, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Finger biscuits, Plain cake, Frozen cottage cheese with strawberries, Little vanilla, clementine and chestnut verrines, ... All
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
645K 303.9 36 min. January 27th 2017
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
195K4.5 1 hour 6 min. November 28th 2010
Plum tart
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
185K4.9 2 hours 37 min. September 6th 2017
Du Barry soup
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
234K5 1 hour 1 min. October 17th 2018
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
372K5 1 hour 47 min. December 30th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions on this recipe
  • You can use sugar syrup, but in that case don't add paper on top.
    Actually this not really a good option, with syrup you add some water, which is the enemy of golden crust.
    Dusting sugar is the better option for me.
    Posted by jh may 17th 2020 at 14:39 (n° 2)
  • Love this, and the whole site. How didn't I find it earlier?
    A question: at stage 3, would it work to brush the pastry with sugar syrup (or even just sugar in water) instead of dusting it?
    Posted by hmijail may 17th 2020 at 05:45 (n° 1)
Follow this recipe (as 3 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 e-mail address 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