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.


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


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


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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