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!!
24 comments
September 27, 2008 at 1:23 am
Aran
This was awesome!!
September 28, 2008 at 12:44 am
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?
September 28, 2008 at 2:34 am
Katelyn
Wow! The step by step is great, and I love all of the action shots! Thank you so much for posting this, it is very inspiring.
September 28, 2008 at 5:31 pm
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?
September 28, 2008 at 8:25 pm
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.
September 28, 2008 at 8:27 pm
Celeste
Incredible it seems that is not too difficult to make. Soon I’ll prepare it.
September 29, 2008 at 1:48 pm
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.
September 29, 2008 at 6:30 pm
My Sweet & Saucy
I am loving this tutorial! It is such a great visual for people!
September 30, 2008 at 10:58 am
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. 🙂
September 30, 2008 at 2:41 pm
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!
October 16, 2008 at 6:52 am
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….
October 21, 2008 at 11:12 pm
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!!
October 21, 2008 at 11:18 pm
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.
October 26, 2008 at 12:45 am
mindy
I love the color of your walls. Any idea what the name is and brand?
November 27, 2008 at 6:19 pm
I’m thankful for… (in no particular order) « Artisan Sweets
[…] puff pastry. […]
December 1, 2008 at 2:22 pm
Roasted Grape Tart « Artisan Sweets
[…] puff pastry, Roasted Grape Tart | by artisansweets Are you tired of hearing me talk about puff pastry yet? Yeah, I didn’t think so. Who could ever tire of the wonderfully flaky and butter filled […]
December 4, 2008 at 2:23 pm
Hilda
Marvellous… a step by step perfect …
I enjoy puff pastry
I must study english again for reading yor blog
kisses from Spain
January 28, 2009 at 3:47 am
the last chocolate chip cookie… « Artisan Sweets
[…] The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. That’s right I said chunks and not chips. The funny, (more sad than funny) thing about chocolate chips is that they are filled with substance similar to wax. I don’t know about you but I don’t really enjoy eating wax. The reason for the wax in the chips is so that they do not melt – they hold their shape, which is quite cute but I’ll take taste over cuteness any day. Using couverture (fancy name for quality chocolate that is used for coating truffles and such) allows the chocolate to melt and pool. If you were to break these cookies in half you would see layers of chocolate and dough – similar to the layers in puff pastry, and you all know how crazy I am about those layers. […]
February 2, 2009 at 4:27 am
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?
March 13, 2009 at 2:32 am
chocolate croissants « sifted sugar
[…] Tags: bread, chocolate I’ve been wanting to try to make puff pastry ever since I saw this cool demo on Artisan Sweets. She makes it look so easy! I haven’t made puff pastry yet, […]
June 5, 2009 at 8:39 am
Experiment on Puff Pastry – scary!
[…] https://artisansweets.wordpress.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds […]
December 9, 2011 at 12:05 am
Sophie S
I will be attempting puff pastry tomorrow! Wish me luck.
April 19, 2012 at 4:29 am
nita
wow.. I really want to try this. can it be keptfor few days? if it does, should we freeze it? thanks
August 6, 2012 at 6:15 pm
Ilan (IronWhisk Blog)
Beautiful puff pastry!