Puff pastry

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Empanadas de Atún-2009

Pate feuilletee 2

Puff pastry with sugar

Rustico leccese

SchweineohrGebaeck3

Puff pastry

Alternative names	Pâte feuilletée
Type	Pastry
Course
Place of origin	France
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Butter, flour, water, salt
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Puff pastry (French: pâte feuilletée) is a light, flaky, and buttery pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The dough is repeatedly folded and rolled out before baking, creating layers that puff up and separate when baked.

History

Puff pastry has its origins in France and is believed to have been developed in the 17th century. The technique of layering dough and fat to create a flaky texture was refined over time, leading to the modern puff pastry known today.

Preparation

The preparation of puff pastry involves a process called lamination. This process includes the following steps:

1. Preparation of the détrempe: A simple dough made from flour, water, and salt.
2. Incorporation of the beurrage: The dough is rolled out and a block of butter is placed in the center. The dough is then folded over the butter to encase it.
3. Rolling and folding: The dough is rolled out and folded multiple times (usually six times) to create layers. This process is known as "turns" or "tours".
4. Resting: The dough is rested in the refrigerator between turns to keep the butter from melting and to relax the gluten in the dough.

Uses

Puff pastry is used in a variety of pastry dishes, both sweet and savory. Some common uses include:

• Croissants
• Danish pastries
• Vol-au-vent
• Palmiers
• Tarte Tatin
• Beef Wellington

Variations

There are several variations of puff pastry, including:

• Rough puff pastry: A quicker version that involves mixing chunks of butter into the dough rather than creating a separate beurrage.
• Inverted puff pastry: The butter layer is on the outside, and the dough is folded inside, resulting in a flakier texture.

Related Pages

• Pastry
• Croissant
• Danish pastry
• Vol-au-vent
• Tarte Tatin
• Beef Wellington

See Also

• List of pastries
• List of French desserts