What is Puff Pastry?
Called pate feuilleton in French, puff pastries are a must when you are about to host any special occasion. You should try making a puff pastry at home. The flaky and light layers with a rich butter flavor will make you crave more.
The best thing about this homemade pastry is that the ingredients needed are generally present in all households, and it takes only about 20 minutes to get baked to the crisp. So here is the recipe to make this delicious flaky pastry, just for you.
- All-purpose flour
- Cold butter
- Cold water
Step 1- Grate the butter. Since warm butter is difficult to grate, it is recommended that you use cold and frozen butter.
Step 2- Knead the grated butter with sugar salt and add whisked flour and make it a dough.
Step 3- Spray minimal amounts of icy cold water over the dough and keep the mixture in folds until you see the mixture clumping together. The icy cold water is used to keep the temperature of the dough low.
Step 4- Give the dough a rectangular shape and keep it in the refrigerator for about half an hour to cool. Make sure that you cover your dough with plastic wrap so that the moisture is retained.
Step 5- Now comes the most important step, where you will have to laminate the dough and further fold it. This is the most critical step as it requires you to roll out the dough properly to acquire the best texture.
Step 6- Now, in this final step, you need to put this dough in the oven and bake it at medium heat for about 20 minutes.
The tenderness of the puff pastry will surely win your heart. The unique feature of these puff pastries is their crispy layers which are created by the procedure of lamination. Hence, go ahead and try baking this super easy mouth-watering recipe at home.
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Mark Dubois grew up in a tiny village in the South of France where fresh ingredients, traditional recipes, and fantastic french wines are present in every house and corner. Chef Mark is specialised in Mediterranean Gastronomies, but he is more passionate about baking. Chef Mark is currently working as a hosted Chef in different restaurants around Europe.