Pâte Feuilletée

Classic Puff Pastry

Preparation info
  • Makes about

    340 grams

    • Difficulty


    • Ready in

      4 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


For the détrempe

  • 125 grams ( ounces) cake flour
  • 125 grams (


Prepare your mise en place.

Sift the flours together with the salt onto a clean, cold work surface, preferably marble. Make a slight well in the center and add the beurre en pommade. Begin mixing with your fingertips, adding just enough cold water