Pâte Feuilletée

Puff Pastry

Preparation info
  • Makes about

    340 grams

    • Difficulty


    • Ready in

      2 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


For the détrempe

  • 250 grams ( ounces) all-purpose flour (or a combination of all-purpose and cake flours), plus m


Prepare your mise en place.

To make the détrempe, sift the flour and salt together onto a clean, cool work surface. Using your fingertips, make a well in the center of the mound of flour. Run a finger through the center of the ring of flour to make a channel in the flour. Pour in the water and using your fingertips, work the water into the first ring of flour to make a pas