Guidelines for Making Perfect

Most types of puff pastry involve three stages: the preparation of a détrempe and then a beurrage, followed by tourage (a series of folds or turns). The only exception is the quick or rapid feuilletage, wherein the butter is mixed in with the détrempe.

Keep the work environment cool. The kitchen should be cool, and there should be a cool surface to work on, preferably marble. Otherwise, puff pastry can be very difficult to manage. It must be rechilled as soon as it starts to soften and before the butter begins to melt or it will be impossible to manipulate.