Step 1

Homemade puff pastry (or 'pâte feuilletée'). Before starting this Puff Pastry recipe, make sure you have organised all the necessary ingredients.

Step 2

In the stand mixer bowl, place the flour. If you don't have a stand mixer and want to make puff pastry from scratch, arrange the flour in the shape of a fountain on your workbench.

Step 3

Add the salt...

Step 4

... and water (at room temperature).

Step 5

Place the recipient in the stand mixer...

Step 6

... then fit with the dough hook...

Step 7

... and work at medium speed for a few minutes. Once all the flour is incorporated...

Step 8

... transfer the dough onto your kitchen worktop...

Step 9

... and give it the shape of a ball. The dough ball should be quite compact. If you are not using a mixer, gather the flour with your fingers by drawing it into the water, until all the flour is incorporated.

Step 10

You will end up with a compact ball.

Step 11

Using a knife, score the top of the ball with a cross. The détrempe is now ready.

Step 12

Wrap the dough ball in cling film...

Step 13

... and refrigerate for at least 30 minutes.

Step 14

Rolling and folding process: Flour your kitchen worktop...

Step 15

... and place the détrempe in front of you.

Step 16

With your fingers, squash the four corners of the ball.

Step 17

Roll out the ball, maintaining the 'cross' shape.

Step 18

The centre should be thicker.

Step 19

In the centre, place the butter (at room temperature). Shape the butter into a rectangle that fits in the centre of the dough.

Step 20

Fold the top corner of the dough over the butter.

Step 21

Fold the opposite side (bottom corner) over.

Step 22

Fold the right corner over...

Step 23

... making sure the edges are sealed and regular.

Step 24

Brush off the flour excess every time...

Step 25

... then fold the left corner over.

Step 26

Now that the butter is completely enclosed, bash the square with a rolling pin, in order to incorporate the butter into the dough. Make sure the square shape is maintained.

Step 27

Roll out the square lengthwise...

Step 28

... making sure the butter is not coming out of the dough. Shape the dough into a long rectangle, to a thickness of about 1cm.

Step 29

Give the dough a quarter-turn...

Step 30

... anti-clockwise. Flatten the corners a bit if necessary.

Step 31

Fold the dough into three parts. Start by folding the right third over...

Step 32

... then the left third.

Step 33

Make sure the edges are sealed and regular.

Step 34

Roll out the pastry again, lengthwise.

Step 35

Give the dough a quarter-turn (anticlockwise) and fold into thirds again.

Step 36

Start by folding the right third over...

Step 37

... then the left one. Make sure the edges are sealed and regular.

Step 38

Make a mark in the dough by sticking 2 fingers in. This means the dough has been folded 2 times. This easy tip is the best I found to always remember how many times the dough was folded, in the event you want to continue the folding process later or if someone else does.

Step 39

This technique is most likely to be used in commercial kitchens where several batches of puff pastry are being made at the same time, but I encourage everyone to use it. Wrap the dough in cling film and refrigerate for at least 30 minutes. The first two folds are now done. Puff pastry needs to be folded 6 times.

Step 40

Place the ball on a floured surface.

Step 41

Roll out the pastry, lengthwise. Give the dough a quarter-turn (anticlockwise).Important: Clockwise or anticlockwise, always follow the same direction.

Step 42

Fold the dough into three parts. Start by folding the right third over...

Step 43

... making sure to brush off the flour excess.

Step 44

Then fold the left third over. Make sure the edges are sealed and regular.

Step 45

Roll out the pastry again, lengthwise.

Step 46

Give the dough a quarter-turn (anticlockwise)...

Step 47

... and fold the dough into three parts. Start by folding the right third over...

Step 48

... then the left one. Make sure the edges are sealed and regular.

Step 49

Make a mark in the dough by sticking 4 fingers in. This means the dough has been folded 4 times.

Step 50

This way, you will remember exactly how many folds have been made. As mentioned earlier, I highly recommend using this easy tip.

Step 51

Wrap the dough in cling film and refrigerate for at least 30 minutes. The first four folds are now done. Puff pastry needs to be folded 6 times.

Step 52

Place the dough on a floured surface.

Step 53

Roll out the pastry, lengthwise.

Step 54

Give the dough a quarter-turn (anticlockwise).

Step 55

Fold the dough into three parts. Start by folding the right third over...

Step 56

... then the left one. Make sure the edges are sealed and regular.

Step 57

Roll out the pastry again, lengthwise.

Step 58

Give the dough a quarter-turn (anticlockwise) again...

Step 59

... and fold the dough into thirds.

Step 60

Start by folding the right third over...

Step 61

... then the left third.

Step 62

Make sure the edges are sealed and regular.

Step 63

Make a mark in the dough by sticking 6 fingers in. This means the dough has been folded 6 times and that the folding process is over.

Step 64

The pastry is now ready to use. Beforehand though, wrap the dough in cling film and refrigerate for at least 30 minutes. Puff pastry can be stored for up to 3 or 4 days in the fridge, and for several weeks in the freezer. Wrap it in cling film for optimal storage conditions. You can use homemade puff pastry for many different applications. Although puff pastry does take a lot of time to make, it is not difficult, as long as you follow the above instructions closely. I guarantee you won't want to go back to store-bought puff pastry!