Professional Baker Teaches You How To Make PUFF PASTRY!



Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.

Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.

Makes about 1.4 kg of dough (about 3 lbs)

Puff Pastry Ingredients:

Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar

Beurrage

3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour

Puff Pastry Assembly

1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.

2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.

3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.

4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.

5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.

6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.

7. Makes about 1.4 kg of dough (about 3 lbs).

Learn to make French puff pastry dough with Anna.
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33 Comments

eglys hernandez garcia

Can I do everything the same with Almond flour ???????

Nalindra Hewage

what's the best-unsalted butter to use for puff pastry? please help!!!

MissOey _

Hi Anna, just wondering if I can half the recipe, will that work?
Thanks

Farrah deeba

iam very much impressed the teaching method of ana osolon .thank you ver much

phanikrishna chavata

I want that mixing machine
Can I get any details or link to buy that portable size one

100PercentOS2

Love your video. Your puff pastry looks awesome. Can you freeze puff pastry? I'm single and it may be worth making if it can be frozen what I don't use.

Fàizel Johaadien

That was a two fold… three fold is called a blanket fold. Roll two edges to the inside the one fold on top of each other… 3 fold

Lackadaisical

Hi! Would you reccomend american butter or European butter?

spicychef7

I will credit you for breaking down the butter in the kitchen aid mixer into it's rectangular shape before chilling it. That cut down a lot of time and energy. Better than beating the butter with a heavy rolling pin and a steady wrist between two wax papers or plastic wrap.
But in my opinion, the sugar and lemon juice isn't necessary since puff pastry is usually filled with sweet and very flavorful fillings. It's best to curb on sugar whenever possible.

spicychef7

You only did two turns/three folds.
Many French pastry chefs put in at least four to six turns/three folds or a combination with the book fold. They try to achieve anywhere between 200 to 600 layers. Those are the best kinds of puff pastry doughs but they're just more labor intensive. It is worth it though. The best Palmiers and croissants are made with many, many layers.

Sherryann Warner

Hi I tried your recipe and it didn't work for me it looked like flakey pastry rise up and everything but my texture was like a buttery biscuits like texture
My first problem was my doe wasn't coming together I'm my mixture so I add 1/3cup of flour more then on rolling our d butter no matter how much I floured my work surface it kept on sticking however ever thing else was like clock work appearance and texture looked like your's
This was my third recipe I tried and failed hummmm wished u could let me know what I'm doing wrong all other Baking recipes I do normally is ah success

Belinda Gonez

This recipe is a disaster! Ive been making puff pastries for 10 years and this will not give you a desired outcome!

GameWithAdam

I didn't realise I needed rolling pins with the handles on the outsides. I was always using the ones with handles on the insides.

human being

I'm surprised to learn that it's the dough that's being put in the middle and being folded, not the butter

Paul Round

Professional baker who wares a ring whilst making pastry… I don't think so. 🤢

sherami victoria

Anyone noticed the drawers with stored flour, sugar

Olawunmi Olomola

Please I can only get baking margarine. Can I substitute? Can't wait to try this.

Ranjini Ghosh

Did she really put the butter on the outside? Man with the climate i live in, thats gonna become a pile of goop within the blink of an eye

Dana Johnson

Tried for first time. Takes time, but little actual work. Even with not so great technique, it turned out excellent. I split the finished batch into 3, used 1 to make 6 large apple turnovers and froze the other 2 for next time. I learned a lot from the first time round, and will make this again soon.

Natalia Grzelak

hold up. do u put tde doug inside n te butter outside wtaf

Can I make this recipe by only using half quantity of ingredients?

Darby Simon

This is the best recipe. Made pie with the dough and my family was dying over how amazing it was!

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