Puff pastry or pâte feuilletée in French, is a light, delicious, and remarkably versatile pastry made from laminated dough. It consists of the dough, known as the détrempe, and the butter, known as the beurrage. In the traditional French pastry method, the beurrage is placed onto the détrempe then repeatedly rolled out and folded and multiple layers separated by butter form.
250g butter, cubed
3 tbsp caster sugar
1 tsp sea salt
- Combine the flour, salt, and sugar in a bowl.
- Add the cubes of butter to the bowl and evenly coat them in the flour mixture.
- Make a well in the center, pour in the water, then use a butter knife to combine the ingredients into a brought dough.
- Dump the dough out onto a work surface, use your hands to combine the dough slightly more then wrap in cling film and rest in the fridge for an hour.
- After resting, remove the pastry dough from the fridge and place it onto a floured surface.
- Flour a rolling pin and roll out the pastry into a rectangle that's around 1/2 an inch thick.
- Fold one side of the pasty to the center, followed by the other side.
- Wrap the folded pastry back in cling film and rest in the fridge for 30 minutes.
- Repeat this fold 6 times, resting for 30 minutes after every fold.