Classic puff pastry
Formula
- Détrempe: 500 g flour
- 250 g water
- 10 g salt
- 50 g butter
- Butter block: 350 g butter
Method
- Start. Make détrempe and square butter block; chill both to matching firmness.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
- Then. Lock butter inside dough. Roll and complete six single turns, chilling every two turns.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
- Finish. Rest overnight, shape, chill, and bake until crisp and brown.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
The concept
Lamination is temperature-controlled plasticity.