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Learn how to make puff pastry from scratch with an easy to follow video tutorial! My inverse puff pastry makes the flakiest, most buttery pastry imaginable. The results will be better than store-bought!

Classic Puff Pastry


  • Author: Lindsey

Description

This classic puff pastry makes the flakiest, most buttery pastry imaginable. The results will be better than store-bought!


Scale

Ingredients

Détrempe (the dough part):

  • 160 g Water (cold)
  • 4 g White Vinegar
  • 12 g Salt
  • 125 g Beurre en pomade
  • 15 g Sugar
  • 198 g Cake Flour
  • 198 g AP Flour

Beurrage (the butter part):

  • 375 g Butter (cold but pliable)

Instructions

  1. Fold a piece of parchment into a 6.5-inch square and set aside.
  2. Combine dry ingredients for the détrempe in the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and cut in butter until no visible butter remains. Combine water and vinegar. With the mixer on low, pour in the water/vinegar mixture into the flour. Mix until a dough forms. Turn dough out onto unfloored surface and gently knead until no dry bits remain (dip your hand in cold water and moisten specific areas if needed). Press or roll into a 10 inch square and wrap in plastic wrap and chill 30 minutes.
  3. Right before combining the beurrage and détrempe beat butter with a rolling pin to soften. You want it to be cold but pliable. Place inside parchment square and roll it flat, making sure to get it into all the corners. Work quickly so that the butter is still cold yet pliable.
  4. Place beurrage inside the détrempe, folding the corners of the détrempe over the beurrage and sealing with the rolling pin. Roll 18 inches x 7 inches approximately and perform an envelope fold by folding the dough like you would a piece of paper to go inside and envelope. Fold the top third down and then overlapping with the bottom third. Roll out to 18 x7 inches and make one more envelope fold. Wrap in plastic wrap and chill for 30 minutes.
  5. Repeat sets twice more, chilling 30 minutes in between sets, for a total of 6 single turns.
  6. Chill at least 2 hours or overnight. Overnight is best!
  7. Roll 1/8 inch thick, chilling as needed to prevent the dough from getting too warm or shrinking. I find it easier to roll it about the size of a baking sheet, chill and then slice the dough in half with a pizza cutter. Continue rolling one half while the other half chills and then swap them out as they warm up or start to shrink until they are both about 1/8 inch thick. You will end up with two pieces of dough the size of a baking sheet.
  8. Before using the dough be sure to chill it at least 30 minutes. Cut into the desired shape, dock the dough and then chill it once more before baking. Do not allow the dough to temp before baking or you will not get those nice layers.
  9. Bake in an oven preheated to 375*F (preferably convection).