This recipe is from The Fundamental Techniques of Classic Cuisine and is the classic French recipe for puff pastry dough.
A quick guide to classic French terms used in this recipe to help you throughout the process:
détrampe - a simple dough composed of flour, salt, water, and melted butter
beurrage - a block of butter
pâton - a package which results from folding the détrampe around the beurrage
Don't be intimidated by all the steps and French words! Though laborious to make, the end result is well worth it and far outshines store-bought varities in texture and mouth-feel. Once you learn to make this dough, you're poised to make a number of other French classics such as napoleans, palmiers, or tarts, not to mention a bevy of delicious appetizers, pastry items, and quiches!
Click here to view our Best Puff Pastry Recipes to get inspiration for all your puff pastry creations!View Recipe