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Homemade puff pastry

French Puff Pastry


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  • Author: Fadela
  • Total Time: 8 hours 30 minutes
  • Yield: 20 servings

Description

Classic light and crispy puff pastry for 500g of dough (for 1 galette des rois or 2 sweet or savoury puff pastry tarts)


Ingredients

Puff pastry

  • 250 g (2 cups) Flour - All-purpose or bread flour or a mixture of both
  • 35 g (2 1/2 tbsp) Butter - unsalted and melted
  • 5 g Salt
  • 125 ml (1/2 cup) Water - cold
  • 200 g (1 cup) Butter - for folding

Instructions

The dough

  1. Melt the butter in the microwave and let it cool for a few moments.
  2. In the bowl of a stand mixer fitted with the dough hook, place the cold water, then the melted butter, the salt and finish by adding the flour.
  3. Mix at medium speed with the hook for about 3-5 minutes, until you get a smooth and soft dough.
  4. Take the dough out of the bowl and form a ball with your hands.
  5. Incise the dough in the center in a crosswise with a knife.
  6. Wrap the dough with cling film and place in the fridge for at least 2 hours.

Butter for turning

  1. Cut out a sheet of baking paper, place the butter in the center and close the baking paper over the butter to form a square.
  2. Using a rolling pin, roll out the butter into a square sheet.
  3. Place the sheet of butter in the refrigerator.

Incorporate the butter into the dough:

  1. Take the butter sheet out of the fridge 10 minutes before you take out the dough.
  2. Roll out the dough to a square slightly larger than the butter sheet.
  3. Place the butter in the center of the dough and fold the corners of the dough over the butter to cover it completely.
  4. Roll out the dough to a rectangle about 40 cm long.

Folding process

Follow this folding process, making sure to turn the dough 90° to the right between each fold and letting the dough rest in the fridge for about 1h30 - 2 hours between each series of folds :

  • 1 double fold + 1 single fold - then chill
  • 1 double fold + 1 single fold - then chill
  • 1 single fold then use
  1. Make the first folding with either a double fold then turn the dough a quarter turn (so that the opening is always on the right) and immediately make a single fold.
  2. Wrap with cling film and let the dough sit in the fridge for about 1 1/2 - 2 hours.
  3. Repeat the previous step, making a double fold + a single fold always making sure to turn the dough a quarter turn between each folding. And let the dough sit again in the fridge for another 1h30 to 2 hours.
  4. Take the dough out of the fridge and make this time only 1 single fold.
  5. You can immediately use the puff pastry for your recipe or let it rest in the fridge.

Notes

Storage :

  • In the fridge: about 3 days
  • In the freezer: up to 3 month

 

Lower fat dough:
Reduce the butter to 150 g for 250 g of flour

Lighter dough :
Make at least 6 rounds ( more puffs = lighter and less heavy)

Faster preparation:
Let the dough sit in the freezer for 30 minutes between each round.

  • Prep Time: 30 minutes
  • Category: dough, crust
  • Cuisine: French

Nutrition

  • Calories: 130
  • Sodium: 181
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 10
  • Protein: 1
  • Cholesterol: 25