Learn to make French Laminated Dough - Puff Pastry from Scratch with Veena Azmanov
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5 from 22 votes

Classic Puff Pastry from Scratch

The classic puff pastry is the base of many wonderful pastries. Create sweet or savory treats, breakfast to desserts, using homemade puff pastry. And it's flaky, buttery, and much better than store-bought. Learn to make puff pastry from scratch using my no-fail method, step-by-step progress pictures, and video. 
Course Desserts
Cuisine American, French
Keyword Classic, pâte feuilletée, Puff Pastry, scratch
Prep Time 20 minutes
Resting Time 4 hours 40 minutes
Total Time 20 minutes
Servings 10 servings
Calories 554kcal
Author Veena Azmanov

Ingredients

Makes 2.2 lbs Puff Pastry or 2 sheets

    Dough (détrempe)

    • 456 grams Bread flour
    • 57 grams Butter unsalted chilled cubed
    • 2 tbsp Sugar
    • 1 tsp Salt
    • 250 ml Water   milk or cream

    Butter Block (Beurrage)

    • 456 grams Unsalted butter 1 lb
    • 35 grams All-purpose flour

    Instructions

    Prepare dough using a food processor (détrempe)

    • In a food processor add flour, salt, sugar and cold chilled butter.
    • Pulse 30 seconds - mix well - pulse for another 30 seconds.
    • Gradually add liquid thru the food tube while pulsing at the same time.
    • Open the processor and remove the crumbly mixture onto a clean work surface.
    • Gather it all into a ball and knead for 2 minutes.
    • Tip - The kneading helps add elasticity and gluten but you don't want to over knead the dough like bread. So knead for just about 2 minutes until it's smooth.
    • Wrap the dough in a cling/plastic wrap and let rest in the fridge for at least 30 minutes.

    OR Prepare dough by hand (détrempe)

    • Place the flour, salt, sugar - and combine well.
    • Add chilled cubed butter to the bowl.
    • Using your hand, fork or a pastry blender - cut or rub the butter into the flour until it resembles breadcrumbs (similar to when we make pie crust).
    • Add water a little at a time - bringing it all together.
    • Gather it all into a dough and knead for 2 minutes.
    • Tip - The kneading helps add elasticity and gluten but you don't want to over knead the dough like bread. So knead for just about 2 minutes until it's smooth.

    Prepare the butter block (beurrage)

    • Place the room temperature butter in a bowl.
    • Cream for 30 secs.
    • Add the flour and cream for another 30 secs.
    • Transfer to a 6 x 6 plastic/cling wrap lined square baking pan.
    • Spread to all the corners of the pan so you have a thin 6-inch square.
    • Use the cling wrap to cover the butter well and leave in the fridge for at least 30 minutes.

    Combining the flour (détrampe) and butter block (beurrage) -  (Paton)

    • Make sure the dough and butter block are both chilled but not hard. If necessary leave them on the counter for a few minutes.
    • Roll the dough to a long rectangle about 13 x 7 inches (13 inches long and 7 inches wide - see notes above).
    • Place the butter block on one side of the dough - flip the other side over and seal the edges.
    • Wrap the dough in cling/plastic and place it back in the fridge for 15 minutes.

    Creating the folds/turns (tours)

    • Place the dough on a lightly floured surface so the seam is towards the top.
    • Start by lightly tap the dough with the rolling pin on the top surface - this will soften the butter inside preventing it from cracking. (which usually happens if you just start rolling).
    • Tap from bottom edge to the top - gently. Do it no more than 2 times.
    • Then roll the dough to approximately 20 x 10 inches long.
    • To create the fold imagine you are dividing the dough into thirds.
    • Just like a book - Fold the top third to the middle.
    • Then fold the bottom third over the middle.
    • This is your first fold.
    • Wrap in plastic wrap again and chill for 15 minutes.

    Classic Puff pastry has six folds (6 tours)

    • Repeat this process of tapping, rolling and folding five more times.
    • Total six folds making sure to chill between each or between every 2 folds.
    • If the dough is cold and relaxed you can do two folds at one time.
    • In winter I manage two folds but in summer I do one fold at every 15 minutes chilling time.

    Store or Use

    • After the last fold - the puff pastry needs to rest for at least an hour. 
    • This is now ready to be used in any recipe that calls for puff pastry. 
    •  I prefer to cut this dough in half and wrap each half separately. 
    • These can be kept in the fridge for a few days (4 to 5 days).
    • If you are not going to use it soon - wrap well and freeze them for months. 
    • Thawing in the fridge overnight works best.

    Video

    Notes

     

    Storage 

    • I prefer to cut this dough in half and wrap each half separately.
    • These can be kept in the fridge for a few days (4 to 5 days)
    • If you are not going to use it soon - wrap well and freeze them for months.
    • Thawing in the fridge overnight works best.

    Nutrition

    Calories: 554kcal | Carbohydrates: 38g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 110mg | Sodium: 280mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25.6% | Calcium: 1.9% | Iron: 3.2%