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Puff Pastry (step-by-step guide)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Delphine Fortin
  • Prep Time: 12 hours
  • Total Time: 12 hours
  • Yield: 1 large puff pastry 1x
  • Category: Cakes & Pies
  • Cuisine: French

Learn how to master the technique of a puff pastry and prepare it from scratch with the help of this useful step-by-step guide. Your fruit pies and other pastries will reach a new level!

Ingredients

Scale
  • 7 oz (200g) beurre manié (= 5.3 oz/150g room temperature butter + 1.7 oz/50g flour)
  • 2 cups + 1 Tbsp (250g) all-purpose or pastry flour
  • 5.3 oz (150g) water
  • 1 pinch salt

Instructions

  1. BEURRE MANIÉ: rub buter with your finger tips, then add the flour in one addition. Rub in together butter and flour until a smooth dough. Shape into a thick, compact square. Wrap into cling film and place in the refrigerator.
  2. PUFF PASTRY : mix the flour with the salt, then turn out onto your work surface in a pile. Run your fingers down the center to create a trough. Sprinkle 1 tablespoon of water into the trough. Quickly fluff the dough with your fingers, keeping your fingers loose and using a scooping motion. Gather the flour back in to a mound, create a trough, and add another tablespoon of water. Continue sprinkling and fluffing until the flour clumps together in large pieces and holds together when pressed.
  3. Shape the dough into a cross with 4 arms, keeping the center part a little bit fluffy. Roll out each arm toward the outside, using a rolling pin. Place the beurre meunié in the center, then fold each arm of the dough over the butter so they meet in the middle. With the last arm, make sure to cover all over, including the sides.
  4. For the 1st turn: using a rolling pin, gently shape into a long rectangle 12 inches by 6 inches ((30,5 X 15 cm), tapping the dough rather than rolling it, so that you spread the butter from inside without piercing the dough. Fold the top third over the bottom third, and the bottom over the top third, like a letter. The first tour is done.
  5. For the other turns: rotate the folded dough so it looks like a book about to be opened. Roll it out again into a rectangle 12 inches by 6 inches. Fold it again. Make 6 turns in total. My advice: start with 3 tours, then wrap the dough into cling film and place in the refrigerator. Remove a few hours later, ideally the day after, and make the 3 remaining turns.

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