Making puff pastry only requires a handful of ingredients, the main challenge comes from the lamination which is a topic I cover in detail in my croissant video (see link below)
In this video I achieved almost 1000 layers in my puff pastry because I wanted to use my pastry in a mille feuille but you don’t need to have that many to get the right layering effect.
This will be the first part of my series on how to make and work with puff pastry so please stay tuned for more details on the baking part and uses!
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Yields: 1 lb of pastry
DOUGH
250g A.P. flour
120g water
5g salt
25g unsalted butter
BUTTER SLAB
150g butter
Video on how to master lamination:
• The Ultimate Croissant...