Homemade Puff Pastry (Step-by-Step)

Base Dough (Détrempe)

• 225g of Wheat Flour
• 115g of Cold Water
• 11g of Eggs (approx. 1 tbsp of beaten egg)
• 11g of Margarine (or softened butter)
• 2g of Salt

For Laminating (Fat Block)

• 140g of Laminating Margarine (or high-quality Unsalted Butter, cold and pliable)

1. Base Dough Preparation (Détrempe)

1. 1
   In a mixer with a hook (or by hand), mix the Flour (225g) and Salt (2g).
2. 2
   Gradually add the Water (115g), Eggs (11g), and Margarine (11g).
3. 3
   Mix at low speed just until homogeneous. Do not over-knead to avoid developing too much gluten (the dough would shrink).
4. 4
   Shape into a ball, cut a cross on top, wrap in plastic wrap, and rest in the fridge for 20 minutes.

2. Lock-in (Beurrage)

1. 1
   Roll out the rested dough on a lightly floured surface, forming a rectangle.
2. 2
   Roll out the Laminating Fat (140g) between two plastics, forming a square smaller than the dough.
3. 3
   Place the fat over 2/3 of the rolled dough. Fold the part without fat over the fat, and the remaining fat-covered part on top (letter fold).
4. 4
   Press the edges to seal the fat inside.

3. Lamination (Turns)

1. 1
   Rotate the dough 90 degrees (opening to the side). Roll out lengthwise.
2. 2
   **Single Turn (1st time):** Fold the dough in 3 parts (like a letter). Brush off excess flour before closing.
3. 3
   Refrigerate for 30 min covered with plastic.
4. 4
   Repeat the process of rolling, folding in 3, and resting for **4 more times** (Totaling 5 single turns).
5. 5
   Respect the fridge rest between each fold so the fat doesn't melt and the dough relaxes.

4. Finishing and Baking

1. 1
   After the last fold and rest, roll out the dough (laminate) to the desired thickness (usually 3mm to 5mm).
2. 2
   Cut and shape according to your recipe (vol-au-vent, palmier, pie base).
3. 3
   To bake, the oven must be hot (200°C - 220°C / 400°F - 430°F) to ensure the layers expand.
4. 4
   Bake until well golden and light.