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The Gold-Standard Classic Puff Pastry

A professional-grade Pâte Feuilletée featuring over 700 microscopic layers. This recipe produces an explosive, airy rise and a "shattered glass" texture, perfect for both luxury desserts and savory appetizers.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
3 hours
Total Time 4 hours 55 minutes
Servings: 24 Servings
Course: Bakery, Dessert, Pastry
Cuisine: British, Modern European, French
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Strong Bread Flour High protein content (12%+) is essential to support the heavy butter layers.
  • 500 g European-Style Butter Must be at least 82% butterfat. Keep cold for the lamination block.
  • 250 ml Ice-Cold Water Use filtered water if possible; must be near freezing to prevent butter melt.
  • 10 g Fine Sea Salt Dissolves quickly; essential for gluten strength and flavor balance.
  • 50 g Unsalted Butter (Melted) Added to the base dough (détrempe) to make it more extensible.
  • As Needed - Extra Flour For dusting the work surface; always brush off excess between folds.

Equipment

  • 1 Heavy Rolling Pin Wood or marble preferred to provide the weight needed for flat, even lamination.
  • 1 Digital Kitchen Scale Essential for the 1:1 dough-to-butter ratio; precision is key for a successful rise.
  • 1 Bench Scraper Used to square off edges during turns to ensure perfectly aligned layers.
  • 1 Pastry Brush Used to sweep away excess flour between folds; trapped flour can ruin the layers.
  • 1 pack Parchment Paper Used to encase and pound the butter into a precise 7-inch square block.
  • 1 Large Chilled Bowl Keeps the base dough (détrempe) cool while mixing.

Method
 

  1. The Base
    Mix flour, salt, melted butter, and ice-cold water until a smooth dough forms. Wrap and chill for 30 minutes.
  2. The Block
    Pound cold butter between parchment paper into a flat 7-inch square. Chill until firm but pliable.
  3. The Envelope
    Roll dough into a 10-inch square. Place butter diagonally in the center and fold dough corners over to seal it completely.
  4. The Turns
    Roll into a long rectangle and fold into thirds like a letter. Rotate 90°, roll again, and fold. (Turns 1 & 2).
  5. The Chill
    Wrap and refrigerate for 30–60 minutes. This prevents the butter from melting and relaxes the gluten.
  6. The Finish
    Repeat the rolling and folding process until you reach 6 turns total, chilling after every 2 turns.
  7. The Bake
    Roll to 5mm, cut to shape, and bake at 200°C (400°F) until the pastry is tall, golden, and shattered.

Notes

🍽 Serving & Presentation

 
  • Clean Edges: Use a very sharp knife and cut straight down. Never "drag" the blade, or you will seal the layers and prevent the rise.
  • The Golden Glaze: Brush the top with egg wash for a deep shine, but do not let it drip down the sides—it will "glue" the layers shut.
  • Showcase the Rise: Serve on a flat, neutral plate to emphasize the height of the buttery, shattered layers.
  • Freshness First: Fill or top the pastry just before serving to maintain the signature crisp, airy texture.