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.
40 min.
Average
1 feuilletage
2 IngredientsLast modified on: September 3rd 2017
For 1 feuilletage, you will need:
- 1
250 g Puff or flaky pastry (pâte feuilletée) - 2
30 g caster sugar - Total weight: 280 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 960 RDI=90 % | 850 RDI=130 % | 1,190 RDI=60 % | 4,960 RDI: 60 % |
| Per 100 g | 40 RDI=20 % | 340 RDI=30 % | 300 RDI=50 % | 420 RDI=20 % | 1,770 RDI: 20 % |
How much will it cost?
- For 1 feuilletage : 0.80 €
Change currency: 
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: Leek and artichoke tart à la piémontaise, Epiphany galette, Vegetable pie, Puits d'amour, Little caramelized peach tarts, ... See them all 71
Caster sugar
Like these other recipes: Plain cake, Peach and verbena feuilleté, Far Normandy-Brittany, Apple custard tart, Pear and strawberry verrine with tiramisu cream, ... See them all 352
Other recipes you may also like
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.December 6th 2012180 K3.8 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011257 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe
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?