Professional Baker Teaches You How To Make PUFF PASTRY!

Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.

Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.

Makes about 1.4 kg of dough (about 3 lbs)

Puff Pastry Ingredients:

Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar

Beurrage

3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour

Puff Pastry Assembly

1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.

2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.

3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.

4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.

5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.

6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.

7. Makes about 1.4 kg of dough (about 3 lbs).

Learn to make French puff pastry dough with Anna.

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[kxzuzzz]

I made it just as she demonstrated, and it puffed up like CRAZY. The result was absolutely amazing and the crispy and flaky layers were just beyond description. My family LOVED it! And guess what, this was my first time making puff pastry dough. Everybody, Anna right here the queen of pastry!

[furcifur]

This lady has a literal drawer full of sugar. That's the biggest flex I've ever seen.

[lordseph]

I'm dying of envy. Your ingredient drawers are awesome

[upulaherath]

After watching all the videos on YouTube on puff pastry making, I bought it from the pastry shop!

[Jamie-]

The first time I tried making puff pastry from scratch, I used the "normal" method of making it, and it turned out HORRIBLY! I tried your way the second time and it came out absolutely perfect! It was every bit as good as something you would buy at a professional bakery. I give this recipe an A++ rating 😊

[alsoarod]

I just love how professional she is. Technique, economy of motion, logic, elegance, good narration, and spit-on teacher. The results are perfect and consistent. Terrific. I'm learning a ton.

[corbyere]

I love EVERYTHING about this video! how she's straight to the point, her kitchen drawers, the camera angles all just speak proffesionalism and QUALITY! for some reason this was so relaxing to watch

[nigelrhodes]

A a qualified baker with over fifteen years in the trade I must say this is one of the best videos I have seen on this platform demonstrating how to make a proper puff pastry. Most will demonstrate some form of flaky pastry rather than a puff.

[cassnation]

Just wanted to say, I followed this recipe to the T and it was a major success. I made Pastelitos de Goya a e Quesso and it was a hit. It puffed up perfectly and the layers were just perfect. And it was flavor! I made the dough one day (took about 6 hours) and I waited an hour in between folds, I also tried to get as many fold as I could before the dough became too soft instead of doing just 2 folds at a time. I cut the dough I’m half and wrapped it with saran wrap, placed it in a tuba-ware that fit and froze it until I needed it again. The night before I needed to use it, I thawed it by letting it sit out/ or thaw in the fridge. I rolled it out as thin as I could (about a centimeter thin) and cut into 6 x 6 in squares putting flour in between each square and stacked it. Then put it back in the tuba-wear and into the fridge to use the next day. Definitely recommend

[THECAR]

Im amazed to see the drawers of ingeredients.. man i would have ants full in the sugar drawer

[bellagatinha]

Your kitchen is so amazing perfectly fit for a baker 👨🏼‍🍳

[shontelhorneonline]

Her effortless movements are proof she's an expert. Can't fake that kind of confidence in the kitchen.

[TheTrueBerliner]

I love it how you're putting so much raw effort in the dough and don't care about symmetry like other. This is how I image true baking.

[angelitonieves]

I'm impressed by those big drawers full of sugar and flour. Genius
I NEED a kitchen like this

[CIorox_BIeach]

Even though I used salted butter, and forgot to add butter to the dough until I'd already kneaded it for a couple of minutes, the butter block immediately cracked and stuck to the counter, I only chilled it for 20 - 30 min in between folds, folded 3 times in between chills, and I was half drunk the whole time, it came out amazing. Made square biscuits with it. 👌

[kingandy]

"How rich do you want to be?"

So rich I can afford a drawer for sugar container.

[tjellin]

I have tested this recipe. So nice, not too oily, if youre concerned with the excessive butter amount. I made a full recipe, stored the unused opart in freezer for future use. I prefer to DIY vs store bought so I got yo control the ingredients, i.e., no preservative.

[rilakkuma_gurashi]

This is honestly the best puff pastry recipe I've ever used. I've made this so many times and it's always a big hit for parties. Puffs up a TON! I love the inverse method too as it gives even butter layers. Thank you Anna!

[zachariah-binyisrayl]

Youtube has saved me so much time and MONEY....Omg. After seeing this....I'm gonna be a baking maniac. NO MORE buying puff pastry dough. I feel so EMPOWERED now. This channel is one of my GO about to AMAZE My siblings with my homemade APPLE TURNOVERS....Omg. I just love this channel.

[theresaspratley]

Thank you, thank you!!! My daughter made a Ground Beef filling, and an apple filling for the Puff Pastry. They were delicious! God BLESS you for sharing your "gift"!