Friday, March 12, 2010

Pâte feuilletée

This is a very useful recipe I use it for croissants, petit pains au chocolat, and anything else... You could use it for pie crust, it'll be light and fluffy!
You'll need:
  • 250 Grams of Flour
  • 5.5 oz of Water
  • 5 grams Salt (about 2 tsp)
  • 2 oz of Butter
  • 6 oz of Butter
I like to use my kitchen mixer for this, but you can do the fountain method if you really want. Put the flour, water, salt and 2 oz of butter in the mixer mix on medium speed for about 5 minutes, until dough is a little sticky but mostly smooth.

Then take the 6 oz of butter and put them in plastic wrap and cover it. Smash it so that it forms a square.

Take the dough and put in a plastic wrap as well. You will want to form the same shape than you did with the butter.

Refrigerate for TWO HOURS.
After two hours take the dough and the butter out of the fridge and roll out the dough to a big rectangle. (you will need to use flour to make sure that the dough doesn't stick to your table or counter top) and place the butter in the middle of the dough (with out the plastic wrap of course).

Then fold the dough in thirds.
turn it 90 degrees and Shape it into a big rectangle again. Then fold it into thirds again, turn it 90 degrees, shape it into a big rectangle and fold it to thirds again.
Wrap it in plastic wrap and refrigerate for TWO HOURS.
After two hours you will take the dough out and roll it out into a big rectangle fold it into thirds, turn it 90 degrees, roll into big rectangle and fold into thirds again. Then you will refrigerate for an other TWO HOURS.

Do that process 2 more times. (so you will refrigerate for two hours and then fold, a total of 4 times so that the dough has been folded into thirds a total of EIGHT times)
After the dough has been folded into thirds a TOTAL of EIGHT TIMES. You can use the dough. I like to let it sit in the fridge another 4 hours (or overnight) and then roll it out and shape it to what I need.

Here's the example for croissants:

I roll the dough into a BIG rectangle and then cut little triangles and then roll them up. "paint" them with some powdered sugar and an egg yolk and bake them at 350 for about 15 minutes depending on how big I'm making them.

A fun thing I like to do is stuff my croissants with apples, or chocolate, or cheese... what ever I can find in the kitchen that sounds good usually works great... So I put what ever it is I want to use at the big part of the triangle and then roll it up like usual!


  1. hi:) before anything else, I'd like to say your croissant looks gorgeous! :) anyway, I'm going to try to make mille feuille pretty soon, I'm wondering what flour you used in your puff pastry recipe.. is all purpose flour ok? :)

  2. Would "pastry flour" work best or should I use a good quality "all purpose flour"? Thanks

  3. I just use all purpose flour and it works great!


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