Fat

When making pâte feuilletée, the fat used has a significant impact on the final quality of the baked product. Historically (and, in France, regionally) many types of fat have been used in its preparation, including lard, goose fat, vegetable shortening, and margarine, but the most classic and desirable fat is unsalted, premium-quality butter, as it provides the smoothest flavor. Whatever fat is used, it must be chilled and kept at roughly the same consistency as the dough throughout the preparation period.