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French · Pastry
Pâte Feuilletée
Classic French puff pastry: a lightly buttered flour and water dough wrapped around a slab of cold butter and given six rolls and folds, with chilling between, so it bakes up into hundreds of crisp layers.
- YieldServes 8
- Hands-on55 min
- Total3 h 19 min
- Difficulty
Ingredients
Détrempe
- 60 gcake flour
- 190 gall-purpose flour, plus extra for rolling
- 40 gunsalted butter, chilled, cut into 6 mm dice
- 1 tspsalt
- 120 mlcold water
Butter block
- 170 gunsalted butter, chilled
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