Intro

So if you are like me pictures really do speak a thousand words. When learning a new technique if I have an image to guide me along the process then I am golden.

Because of this I decided to post again on Puff pastry (yes, it is that good it deserves multiple posts) In the brief but educational video above you will see the steps necessary to laminate your puff dough. If that moved a little to quickly for you then hear is a visual step-by-step instruction perfect for all you right-brainers out there.

First we start with the detrempe (the dough) and the butter block (just a little bit of butter in this recipe – speaking of recipe… you can find it here.)

Then take the slightly cooler than room temperature detrempe and start shaping it into a plus sign, or a dissected envelope. I start shaping it with my hands and then I use the rolling pin.

The butter is soft enough to bend (if it is to cold it will crack) but not to soft that it gives when you touch it.

Place the butter in the center of the detrempe.

Tightly fold the detrempe around the butter block.

Take out some aggression by pounding the dough. This way the butter is dispersed throughout and then you can use the rolling pin to even it out.

Roll the dough into a rectangle then fold like a business letter.

Rotate 90* and do the process again. That was one turn. I do two turns then let it rest for one hour until I have a total of six turns.

If you look real closely you can see the layers of butter evenly throughout. I can not ever get over how beautiful this is. When I teach this course my students think I am partially crazy because of how excited I get about the butter in the dough. I proceed to pass it around class in hopes that my excitement will be contagious.

This lucky batch of puff pastry was transformed into meat pies (a mixture of ground beef, vegetables, spices and tomato paste then stuffed into a pastry package) and apple turnovers – which I reluctantly shared with my dad… it was his birthday after all.

I hope you enjoyed and I really hope this has provided even more assistance to remove the fear that is associated with creating puff pastry.

shoutout to Gabe and my brother-in-law Garrett for putting the 20 second stop-motion video together!!

Recipe for puff pastry can be found here.

 

36 Responses to “Learn how to make Puff Pastry in 20 seconds”

  1. Thanh

    What a fantastic guide, thank you for that.

    I’ve been comtemplating whether to make puff pastry for my Portugese tarts that I want to try or just to buy from the supermarket.

    With the rolling turns part, so initially you do two turns (where one turn is to roll out one way, turn 90 degrees and roll out the other way). Do you rest an hour and then do another two turns, giving four so far. And then rest another hour and do another two turns, giving six all up?

    Or do you do the last four turns after resting one hour?

    Reply
  2. Malini

    Wow! Reminds me of hours spent in baking and pastry class perfecting the technique. One problem I always encounter is that the dough always shrinks and pulls back as I roll it. This happens even after I rest the dough in the refrigerator for 30mins.

    How can I prevent this from happening?

    Reply
  3. artisansweets

    Thanh – I do two turns rest one hour. Another two turns then rest another hour. The final two turns (which make six) and then I let it rest again before I roll it out to use it. Also I always put my puff in the freezer for at least 15 minutes just prior to baking. This way the butter is good and cold and has a better chance of steaming before it melts in the oven – which means more height and layers.

    Malini – My dough was springing back on me a bit too. Resting helped but didn’t solve the problem. I would try a different recipe or add a touch more water to the detrempe when mixing. I hope that helps.

    Reply
  4. Kendra

    Really great. Beautifullly composed photos make me even more excited about food, so nicely done. And your wall color is great. I wanted an orange kitchen, and my husband wanted green. Somehow the compromise of those is blue. Go figure. Thanks for the detailed tutorial.

    Reply
  5. Thanh

    Thanks for clarifying the method. I will give this a try soon and let you know how it goes. I can’t believe I’m going to be attempting to make puff pastry. This is going to be fun and scary. :-)

    Reply
  6. Mónica

    Great! I confess that lately i´ve been using bought puff pastry, but seeing this post gave me the will to make some again!
    Thanks for the inspiration!

    Reply
  7. shuna fish lydon

    This is BRILLIANT. Truly. Fantastic photos— great perspective! Thank you so so much. So funny to see this tiny batch being made, but completely accessible.

    I am working at a place where the puff is so rough and so large it takes 3 people to sheet it….

    Reply
  8. Ian

    Great work. Just taught this class this week and wish i had found your blog earlier so i could have shown to class for extra incentive!! We always do English method but think i will try this French method next time. The layers look fantastic!!

    Reply
  9. artisansweets

    Shuna – I love baking at home for that very reason. Dealing in small quantities is so fun when you spend all day making huge batches.

    I hope you do all try it!! Please let me know how it goes.

    Reply
  10. Hilda

    Marvellous… a step by step perfect …

    I enjoy puff pastry

    I must study english again for reading yor blog
    kisses from Spain

    Reply
  11. Marc

    What can you use this puff pastry for? I would like to make a savory meat pie? Will this work … or should I try a different way?

    Reply
  12. Brenda

    Ashley – do you have a recipe for Pithivier – preferably almond? I had my first taste of this at Essential Baking Company and it was impressive.

    Reply
  13. Morgan

    Awesome. Thanks for sharing this video! I’ve only tried to make puff pastry once and I made the mistake of trying to make only a small amount only to realize later that it is much easier to work with a larger amount. This post really helps to clarify the method and I love the Amélie soundtrack in the background :)

    Reply
  14. Norma

    I love puff pastry of any kind and when I saw you on the commercial and came to your site and read this recipe? Oh… I can barely wait to get to the grocery store tomorrow to get what I need to make these ! If they turn out, then we’ll have something brand new to eat on Thanksgiving ! It will beat a biscuit any day ! Thanks for sharing and I’ll be back for more ideas… liked the Chocolate Chip Cookie too !

    Reply
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