Classic French PUFF PASTRY

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more budget-friendly.

Add flour and salt into a mixing bowl.

Add 280 grams of water to the flour mixture and mix until combined.

Knead the dough lightly on a table until it comes together.

Roll the dough into a small rectangle.

Wrap the dough in cling film and refrigerate overnight.

Roll out the chilled dough into a rectangle measuring 20 centimeters by 23 centimeters.

Prepare butter by placing it between two sheets of baking paper and flattening it out.

Place the butter on top of the rolled-out dough and fold one side of the dough into the center, then fold the other side on top to create a single fold.

Roll the dough out to a length of 60 centimeters by 23 centimeters for the next fold.

Fold the dough again in the same manner as before to create a second single fold.

Mark the dough with two fingers to indicate the number of folds completed.

Cooking Techniques

Equipment Needed

Allergens