Puff Pastry

Recipe by
François Galtier

Ingredients

puff pastry

Process

Mix all ingredients except water and the second part of the butter to create a powder with a ‘sandy’ texture. Add cold water and mix shortly to link the powders. Make a flat rectangular shape and allow to rest in the refrigerator until it reaches 6°C. Laminate the dough 4 times longer than it is wide, and butter 2 times longer than it is wide. Place butter on top of the dough. Fold in the dough in two around the butter, and fold in two again. Laminate until length is four times the width. Allow the dough to rest in the refrigerator, and keep folding until you reach the right layering for your needs. Bake your puff pastry creations at 160°C for 40 minutes to 1 hour in a ventilated oven, depending on the size and the filling.

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Chef’s Tip

To caramelize the puff pastry, brush some water and apply sugar to the surface you would like to caramelize before baking. You can adapt the number of folds depending on how you want the finished pastry to look like.

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