Pâte Feuilletée

Name: Pâte Feuilletée
Yield: Makes 1.2 kg (2 lb 10 oz)
Cuisine: French
Ingredients: 50 g (1¾ oz/½ stick) cold unsalted butter, cubed, plus 450 g (1 lb/2 cups) unsalted butter shaped into a square 15 x 15 cm (6 x 6 inches); 250 g (9 oz/1¾ cups) plain (all-purpose) flour sifted; 200 ml (7 fl oz/scant 1 cup) cold water; 250 g (9 oz/1¾ cups) strong flour sifted; 10 g (¼ oz/2 tsp) salt

Preparation info

Makes
1.2 kg

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

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) plain (all-purpose) flour sifted
250

Europe
France
Pie
Vegetarian
Mediterranean

Method

Firstly make the détrempe: place the dry ingredients directly on the work surface. Add the 50 g (1¾ oz) cubed butter and rub it into the flour until no lumps of butter are left.