If you’re making puff pastry at home, these basics will help you achieve the perfect crust and flakiness every time.
Cold ingredients, especially butter, are crucial for a successful puff pastry. Chilled butter creates distinct layers in the dough, resulting in the characteristic flakiness.
Choose a high-fat butter with a low water content. European-style butter is often preferred for its higher fat content, contributing to a richer and flakier pastry.
Be precise with your measurements. Use a kitchen scale to measure ingredients accurately. Consistency in measurements ensures a balanced dough.
Lamination is the process of layering butter between folds of dough. This also promises an even distribution of butter and consistent folding which is key to the recipe
Allow the dough to chill thoroughly between each turn. This prevents the butter from melting into the dough and ensures proper layering.