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Pâte Feuilletée
- Makes
1.2 kg
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
This classic feuilletage is referred to as puff pastry in English and is the most frequently used method for feuilletage. It is suitable for most preparations, although time-consuming to prepare because of the resting time. The result is a crisp, buttery, layered pastry with an even rise.
Ingredients
250 g 9 oz 1¾ cups 250
Method
- Firstly make the détrempe: place the dry ingredients directly on the work surface. Add the
50 g 1¾ oz
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