The puff pastry
3 types of puff pastry: Inverted / Classic / Quick.
RECIPE INFO
Servings
–
Time to make
1h30
Cooking time
–
LIST OF INGREDIENTS
Inverted puff pastry
Beurre manié
| Ingredients | Quantity |
|---|---|
| Dry butter or PDO (82% fat) | 375 g |
| Pastry flour | 150 g |
Détrempe
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 350 g |
| Melted butter | 115 g |
| Water | 150 g |
| Fleur de sel | 15 g |
| White vinegar | 1 tbsp |
Classic puff pastry
Beurre manié
| Ingredients | Quantity |
|---|---|
| Dry butter or PDO (82% fat) | 370 g |
Détrempe
| Ingredients | Quantity |
|---|---|
| Pastry flour | 200 g |
| All-purpose flour | 300 g |
| Temperate water | 240 g |
| Melted butter | 50 g |
| Fleur de sel | 12 g |
| White vinegar | 1 tbsp |
Quick puff pastry
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 250 g |
| Cold water | 120 g |
| Fleur de sel | 5 g |
| Butter | 200 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ Ideally, a puff pastry should be made over 2-3 days.
