Translation of pâte feuilletée – French–English dictionary puff pastry [noun] a light, flaky type of pastry.
First Rolling and Folding of the Dough
- The dough with butter now needs to be rolled out and folded six times. Depending on how warm your kitchen is, youll need to return the dough to the fridge to chill and rest between each folding (or “turn”), or after every two turns. This is to avoid the butter becoming so soft that it runs or weeps out of the dough while you work with it.
- Lightly flour your surface. With the side of a rolling pin, firmly hit or tap the dough with the side of your rolling pin to mold the dough (and enclosed butter) into a rectangle. Once the rectangle has taken shape and butter has softened a bit, you can switch to rolling out the dough to shape it into an elongated rectangle about 1/4″ thick. (Turn the dough several times while you work and dust your work surface with more flour as needed to prevent the dough from sticking.)
- Straighten the edges of your rectangle by molding them with your hands, the side of a rolling pin, or with a dough scraper. Then, fold the rectangle into thirds as you would for a letter–short sides inward, evenly overlapping in the center, to form three visible layers. (Brush off any excess flour as you fold and take care to align the edges neatly.) This completes the first folding.
- If the butter has not started to run, proceed to the second folding. Otherwise, wrap the dough in plastic and chill in the fridge for 20 to 30 minutes.
Enclose the Butter in the Dough
- After the dough has chilled for 30 minutes, remove it and the butter from the fridge. The butter should now be firm but pliable.
- On a lightly floured surface, roll the dough out into an 11″ or 12″ square. (Theres no need to measure; just be sure that its a little larger than your square of butter.) Set the chilled butter so that it sits diamond-shaped in the center of the square-shaped dough.
- Fold the corners of the dough inward to enclose the butter completely. Press the edges of the dough together to join them.
FAST and EASY PUFF PASTRY recipe in 10 mn top chrono!
FAQ
What is puff pastry called in France?
What exactly is puff pastry?
What is another name for puff pastry?
What is pâte feuilletée?
Pâte feuilletée is a flaky puff pastry made by the repeated layering and folding of dough and cold butter, punctuated by trips to the refrigerator to chill. Feuille is French for leaf, a reference to this dough’s thin layers of butter and dough.
What is feuille pastry?
Feuille is French for leaf, a reference to this dough’s thin layers of butter and dough. To make puff pastry, bakers make a dough from flour, water, and a small amount of butter, then begin a process called lamination to create thin layers of butter and dough.
Can you freeze pâte feuilletée?
If frozen, thaw overnight in the refrigerator before using. The French call this dough “pâte feuilletée,” which means “pastry made leaf-like.” Each “leaf” in this pastry consists of a layer of flour separated by a layer of butter. The expansion (puff) occurs because the butter layers create steam when exposed to the heat of an oven.
What is puff pastry feuilletage?
This process results in the incredible flaky texture, known as “feuilletage,” once the pastry is baked. Compared to simpler recipes like shortcrust pastry or pie crust, puff pastry may seem technical and time-consuming, which can be intimidating for beginners.