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.
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.
Last modified on: September 3rd 2017
Keywords for this recipe:For 1 feuilletage, you will need:
- 1
250 g Puff or flaky pastry (pâte feuilletée) - 2
30 g caster sugar - Total weight: 280 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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
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.
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.
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.
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.
Dust the pastry all over with 30 g caster sugar in as even a layer as possible.
Stage 4 - 2 min.
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.
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.
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.
Place a second baking sheet on top.
Stage 7 - 25 min.
Put this whole contraption in the oven and bake for about 25 minutes.
Stage 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.
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!
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.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 10 gr | 113 gr | 78 gr |
| 11 % | 4 % | 11 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 77 Kcal or 322 Kj | 4 gr | 40 gr | 28 gr |
| 4 % | 1 % | 4 % | 4 % |
| Per feuilletage | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 215 Kcal or 900 Kj | 10 gr | 113 gr | 78 gr |
| 11 % | 4 % | 11 % | 12 % |
How much will it cost?
- For 1 feuilletage : 0.77 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Leek and fresh tuna tart, Pecan fruit rolls , Apple semelles (flat apple tarts), Thin cherry tomato and pesto tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Pears and caramelised walnut samosas , Vanilla ice cream, Apple charlotte with toasted brioche, Toffee apple upside-down cake, ... All |
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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.
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?