Homemade puff pastry – lamination technique

Ingredients

• 500 g Type 400 flour (Sift before use)
• 50 g Butter (for the détrempe) (Cold, cut into small cubes)
• 250 g Cold water (Ideally very cold or with ice cubes)
• 12 g Fine salt (Sea salt or table salt)
• 330 g Butter block for lamination (Cold block, to flatten into a rectangle of the same thickness as the détrempe)

Instructions

1. Cream butter and flour

   Mix the 50 g of cold butter with the 500 g of flour in the robot's bowl using the paddle attachment until a sandy mixture is obtained where the butter coats the flour particles.

   Time: PT5M

2. Dissolve salt in water

   Melt the salt in the 250 g of very cold water, then add it gradually to the previous mixture while continuing to mix.

   Time: PT2M

3. Knead the détrempe

   Increase the robot speed and knead the dough for 8 minutes until it is smooth and homogeneous. Check the consistency by stretching a small piece: the dough should be translucent.

   Time: PT8M

4. Form rectangle and refrigerate

   Shape a rectangle about 26 cm × 22 cm, wrap it in cling film and place it in the refrigerator for 55 minutes.

   Time: PT55M

5. Prepare the butter block for lamination

   Cut the 330 g butter block into five pieces of equal size, arrange them side by side on plastic wrap, add a small extra piece to reach the desired thickness, seal the wrap and gently tap with the rolling pin to obtain a rectangle of the same thickness as the détrempe.

   Time: PT10M

6. Encase the butter in the dough

   Remove the détrempe from the cold, lightly roll it out, place the butter in the centre, fold the dough edges around the butter to fully encase it, then gently roll out into a rectangle without crushing it too much.

   Time: PT10M

7. First double fold

   Fold the rectangle into thirds, fold the remaining third over, then fold again to obtain 4‑5 layers (double fold).

   Time: PT5M

8. Rest after the first fold

   Wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes.

   Time: PT30M

9. Second double fold

   Lightly dust with flour, roll the dough perpendicular to the direction of the first fold, then perform another double fold as before.

   Time: PT10M

10. Rest after the second fold

    Fold the dough in plastic wrap and refrigerate for 60 minutes.

    Time: PT60M

11. Third double fold

    Repeat the perpendicular rolling and double folding.

    Time: PT10M

12. Rest after the third fold

    Rest in the cold for 30 minutes.

    Time: PT30M

13. Fourth double fold

    Perform the final double fold following the same method.

    Time: PT10M

14. Final rest

    Wrap the dough and let rest in the refrigerator for at least 60 minutes before use.

    Time: PT60M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g