Classic Puff Pastry

Pâte Feuilletée Classique

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. Mix the flour and the salt. Place the flour in a mound on a work surface and make a well in the center.
  2. Pour the melted butter and water into the center of the well. Gradually stir from the inside outward to incorporate the flour into the liquids, making a dough.
  3. Once the dough has forme