Food Processor Puff Pastry

This puff pastry’s texture is shorter than that of Classic Puff Pastry with a more tender flake and a lift that is almost equally high. This puff pastry is similar to both Jack Lirio’s and the late Jean Troisgros’ recipes. M. Troisgros called his Warm-Weather Puff Pastry because he assembled both the dough and the butter package by hand, using very soft butter (about 75 degrees). It worked perfectly.