Express Puff Pastry by @hervecuisine

30 min

8 servings

🌾

200 g

Wheat flour

🧈

200 g

Butter

🍬

3 tbsp

Sugar

🧂

0.5 tsp

Salt

💧

90 ml

Water

🌾

Flour

  1. Put
    • Wheat flour

    Put the flour in the bowl of the stand mixer.

  2. Add
    • Butter

    Add the very cold butter cut into pieces.

  3. Add
    • Sugar

    Add 3 tablespoons of sugar.

  4. Add
    • Salt

    Add half a teaspoon of salt.

  5. Mix
    • Butter
    • Wheat flour
    • Sugar

    Mix everything together, keeping whole pieces of butter inside the dough.

  6. Add
    • Water

    Add the iced water and keep mixing until the dough comes together into a mass.

  7. Form
    • Flour

    Flour the work surface and form the dough into a ball.

  8. Step

    Tape a cut sheet of A4 paper on the work surface as a 60 cm guide for rolling.

  9. Flatten

    Flatten and roll out the pastry to the 60 cm mark.

  10. Fold
    • Wheat flour

    Fold one third of the dough over, about 20 cm, and brush off excess flour with a pastry brush.

  11. Fold

    Fold the bottom third over on top as well.

  12. Step

    Turn the dough a quarter turn clockwise so the fold is horizontal.

  13. Roll

    Roll the dough out again to 60 cm.

  14. Fold

    Repeat the rolling and folding process a total of 4 times.

  15. Rest

    Rest the puff pastry in the fridge.

Express Puff Pastry by @hervecuisine

30 min

8 servings

🌾

200 g

Wheat flour

🧈

200 g

Butter

🍬

3 tbsp

Sugar

🧂

0.5 tsp

Salt

💧

90 ml

Water

🌾

Flour

Preparation Steps

  1. Step 1/15

    Put the flour in the bowl of the stand mixer.

    🌾Wheat flour

  2. Step 2/15

    Add the very cold butter cut into pieces.

    🧈Butter

  3. Step 3/15

    Add 3 tablespoons of sugar.

    🍬Sugar

  4. Step 4/15

    Add half a teaspoon of salt.

    🧂Salt

  5. Step 5/15

    Mix everything together, keeping whole pieces of butter inside the dough.

    🧈Butter

  6. Step 6/15

    Add the iced water and keep mixing until the dough comes together into a mass.

    💧Water

  7. Step 7/15

    Flour the work surface and form the dough into a ball.

    🌾Flour

  8. Step 8/15

    Tape a cut sheet of A4 paper on the work surface as a 60 cm guide for rolling.

    Tape
    📄Paper sheet

  9. Step 9/15

    Flatten and roll out the pastry to the 60 cm mark.

    🥖Rolling pin

  10. Step 10/15

    Fold one third of the dough over, about 20 cm, and brush off excess flour with a pastry brush.

    🖌️Pastry brush

  11. Step 11/15

    Fold the bottom third over on top as well.

  12. Step 12/15

    Turn the dough a quarter turn clockwise so the fold is horizontal.

  13. Step 13/15

    Roll the dough out again to 60 cm.

    🥖Rolling pin

  14. Step 14/15

    Repeat the rolling and folding process a total of 4 times.

    🥖Rolling pin
    🖌️Pastry brush

  15. Step 15/15

    Rest the puff pastry in the fridge.

Composition

Ingredients

Types

Grains, Dairy, Sweetener, Spices, Liquid

Ingredients

Wheat flour, Butter, Sugar, Salt, Water, Flour

Notes

Butter (very cold, cut into pieces), Water (very cold / iced, 80 to 100 ml)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free

Calories

450 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 35g, Fat: 32g, Fiber: 1g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 300mg, Calcium: 15mg, Potassium: 40mg, Iron: 1mg

Vitamins

Vitamin A: 280mcg, Vitamin D: 0.2mcg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Bowl, Pastry brush, Rolling pin, Tape, Paper sheet

Appliances

Stand mixer, Refrigerator

Type

Type

Type Of Dish

Bread

Occasions

Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Layered, Crisp

Flavors

Buttery, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

raw dough : 2-3 days (wrapped tightly in plastic film,keep refrigerated at all times due to high butter content), raw dough : up to 1-2 months (wrap tightly in plastic film then in a freezer bag,thaw overnight in the fridge before use)