Recipe for puff pastry, “feuilletage”

Creating puff pastry requires a French method of feuilletage, that is, layers of pastry leaves by the use of “turns”. And Pâte Feuilletée is the puff pastry itself.

Feuilletage

Flour, 400 g
Butter, 50 g
Salt, 8 g
Water approx, 200 g
Butter, 250 g

Rub the flour with the butter
Make a well.
Dissolve salt in water and add water to the center of the well.
Mix the flour and water gradually.
Knead without giving body to the dough.
Make the dough into a ball and cut an “X” into the top with a knife.
Let the dough rest for 30 minutes in the fridge. This dough is called the “détrempe”
Soften the second quantity of butter and form it into a square.
Enclose the butter in the détrempe. (This is now called the “pâton”)
Give either two simple turns (=2 folds) or two double turns (=3 folds) to the pâton.
Let the pâton rest for a minimum of 30 minutes in the refrigerator.
Give two more simple turns. (4 turns total for the pâton of simple turns or 5 turns for the pâton of double turn.)
Let the pâton rest for a minimum of 30 minutes in the refrigerator.
Use the pâton with double turns directly or give one more simple turn for the pâton with simple turns

IMG_1214

(left to right) Tour simple = 1 turn; Double tour = is actually 1 1/2 turn

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This recipe is sourced from the student class recipe book, Anglophone Patisserie 2013, created by Chef Patissier, D. Averty of l’ecole FERRANDI . The recipe can be subject to change at the discretion of the Chef or any other Chef at any time. The success of this recipe depends on a number of factors such as the quality of ingredients, temperature and quality of appliances, temperature of the kitchen, skill of the student and/or patissiere and  timing. This recipe does not include additional notes taken by miss pirisi at the time of making the recipe.

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