Points to Consider When Puff Pastry Making Is Unsuccessful

If your pâte feuilletée does not produce satisfactory results, the following may pinpoint the reason:

• The flour was too weak and inhibited the development of the gluten and the structure of the dough.
• The fat was too soft and prevented the proper formation of the layered structure.
• The fat was too hard and broke through the layers.
• The dough was not given enough turns, leaving large areas of fat that could not be absorbed by the dough layers. As a result, the fat ran out of the dough when baked, leaving it undeveloped.
• The oven temperature was too low, preventing sufficient steam from developing to promote proper rising.