📝 About This Recipe
Pâte Feuilletée is the crown jewel of French pastry, a mathematical marvel of hundreds of alternating layers of chilled butter and delicate dough. Known as 'the leafed paste,' this recipe yields a pastry that shatters into buttery shards upon the first bite, rising to majestic heights in the oven. Mastering this technique at home elevates your kitchen to a Parisian patisserie, providing the perfect foundation for both sweet napoleons and savory vol-au-vents.
🥗 Ingredients
The Détrempe (Dough Base)
- 250 grams All-Purpose Flour (high quality, sifted)
- 250 grams Bread Flour (provides necessary gluten structure)
- 10 grams Fine Sea Salt
- 75 grams Unsalted Butter (melted and cooled)
- 250 ml Ice Cold Water (adjust slightly based on humidity)
- 1 teaspoon Lemon Juice (helps relax the gluten)
The Beurrage (Butter Block)
- 400 grams European-Style Unsalted Butter (minimum 82% fat content, slightly softened but cool)
- 2 tablespoons All-Purpose Flour (to stabilize the butter block)
👨🍳 Instructions
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1
In a large bowl, whisk together the all-purpose flour, bread flour, and salt. Create a well in the center and pour in the melted butter, lemon juice, and most of the ice water.
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2
Using your fingertips, gradually bring the flour into the liquid until a shaggy dough forms. Knead very lightly for about 1 minute—just until the dough holds together. Do not overwork; you want the gluten to remain relaxed. Wrap in plastic and chill for 1 hour.
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3
Prepare the butter block by placing the cool butter and 2 tablespoons of flour between two sheets of parchment paper. Use a rolling pin to beat and roll the butter into a 7-inch (18cm) square of uniform thickness. Chill for 30 minutes so it is pliable but firm.
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4
On a lightly floured surface, roll the chilled dough (détrempe) into a 10-inch square. Place the butter block diagonally in the center of the dough square.
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5
Fold the corners of the dough over the butter block so they meet in the center like an envelope. Pinch the seams tightly to completely seal the butter inside.
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6
Perform the first 'Turn': Gently tap the dough with your rolling pin to lengthen it, then roll into a rectangle about 18 inches long. Fold the bottom third up to the center, and the top third down over it (like a letter). This is your first 'Single Turn'.
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7
Rotate the dough 90 degrees so the open 'book' edge is to your right. Repeat the rolling and folding process for the second 'Turn'. Wrap and chill for 1 hour.
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8
Repeat the process for turns 3 and 4. Always keep your work surface lightly floured and work quickly to keep the butter from melting. Chill for another hour.
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9
Complete turns 5 and 6. By now, the dough should be smooth and look professional. Chill for a final 2 hours, or ideally overnight, before using.
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10
To bake, roll the dough to 1/4 inch thickness. Use a sharp knife or pastry cutter to cut shapes; never 'drag' the knife or you will seal the layers. Bake at 400°F (200°C) until deep golden brown and fully puffed.
💡 Chef's Tips
Always use European-style butter as the lower water content prevents the dough from becoming soggy and ensures maximum lift. If the dough feels elastic and keeps springing back, stop and let it rest in the fridge for 20 minutes to relax the gluten. Keep your kitchen cool; if the butter melts into the dough rather than staying in distinct layers, you will lose the 'puff'. Use a very sharp, vertical cut when shaping the dough—dull blades squash the layers together and prevent them from separating in the oven.
🍽️ Serving Suggestions
Dust with powdered sugar and fill with crème pâtissière for a classic Mille-feuille. Cut into small squares, top with caramelized onions and goat cheese for an elegant savory appetizer. Wrap around high-quality sausages for the ultimate elevated 'pigs in a blanket'. Serve warm alongside a glass of crisp Champagne or a rich Sauternes dessert wine.