Classic laminated puff pastry with a détrempe and butter block. Keep dough and butter at similar plasticity, around 12-16°C, and rest between turns. Yield: about 1.15 kg dough. Hold chilled 2 days or frozen, well wrapped, for 1 month.
Yield: 1 portions · Prep 180 min · Bake 30 min
Ingredients
500 g plain flour
250 ml water
425 g unsalted butter
10 g fine sea salt
Method
Mix détrempe Mix flour, water, salt, and a small portion of butter to a firm, smooth détrempe. Do not fully develop gluten.
Prepare butter block Shape remaining butter into an even block. Butter and dough must bend without cracking or smearing.
Lock in Enclose butter cleanly and seal edges. Flour lightly; excess flour between layers creates dry streaks.
First turns Give two single turns, resting 30-45 minutes at 2-4°C if the dough resists or warms above 18°C.
Final turns Complete four to six total single turns depending on desired lift. Rest at least 2 hours before sheeting.
Bake Cut with sharp blades and bake hot, 190-210°C, until layers are fully lifted, dry, and deeply golden.
