Roger Pizey

Puff Pastry

Preparation info
  • Makes approximately

    1 kg

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

You’ll need to account for a lot of chilling time in this recipe, so make it well ahead of when you need it. It is hard to make this recipe any smaller as you would need to halve an egg yolk, so I would suggest making the full amount and freezing any left over. It will keep happily in the freezer for up to 3 months.

Ingredients

  • 50 g (1¾ oz) plus 450 g (1 lb) butter

Method

  1. In a small pan, melt 50 g (1¾ oz) of the butter then whisk in the water, salt, egg yolk and vinegar.
  2. In a mixer with a dough hook attachment, place