[Ferrandi] Week 4: Puff Pastries

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In week 4,  we moved on to pâte feuilletée, or puff pastries. Pâte feuilletée is formed with multiple layers of dough and butter, and when baked, the steam in-between the layers push up to form the airy flakiness. To make this dough, start by making a well out of flour and butter, then slowly mix in the water.

Knead the dough with a scrapper.

Form the dough into a ball, cut an “X” at the top, and let rest for 30 minutes in the fridge.

Then, enclose a block of softened butter in the dough. The key is to have the dough and the butter in a similar consistency (i.e. the butter cannot be too soft or too hard), so that the dough can be rolled out evenly.

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