How to Make Puff Pastry - Pâte Feuilletée - Flaky Dough - Napoléon - Cooking Classes

How to Make Puff Pastry - Pâte Feuilletée- Flaky Dough- Napoléon - Cooking Classes That cooking class is about-how to make a Puff Pastry-Puff pastry is a delicious flaky dough used to make many different type of recipes. As you baked the dough, it rises and develop hundreds layers of super thin dough. We use Pâte Feuilletée to make Napoleon's-Elephant ears-Palmiers-Vol au vent and thousands of other recipes. Let me know if you have any questions. Thank you for watching and sharing!!! Chef Rogers Puff Pastry Pâte Feuilletée For the Détrempe 250 g all-purpose flour 5 g salt 50 g beurre en pommade 150 g cold water For the Beurrage 175 g cold butter Sift the flour and salt onto the work surface. Make a well in the flour and run a finger through the center. Add the cold water and make a paste using the fingertips of one hand. This can be done in a bowl with a wooden spoon. When rough dough has been created, form it into a ball. With a sharp knife, cut an "X" in the top, penetrating about 1/3 through the block. This helps to cut the gluten strands so that they relax more quickly. Cover the dough with plastic wrap and refrigerate it. When the détrempe has rested at least 30 minutes, take the cold butter out of the refrigerator. Beat it and flatten it between sheets of plastic wrap using a rolling pin. The butter should be pliable without any lumps in it, but it should still be very cool. Form it into a square block. Take out the détrempe. The détrempe and beurrage should be as close in consistency as possible. Roll the détrempe slightly to make a square just large enough to enclose the butter. From this point on, be sure to use sufficient flour when rolling and turning the dough; it must not stick to the work surface. Place the butter on top of the détrempe so that it looks like a square inside of a cross. Fold the edges of the détrempe over the beurrage to enclose it and then pinch it lightly to seal. Press on the pâton with the rolling pin 4 or 5 times along its length, or until the pâton lengthens to approximately 24 cm Then, using flour to dust the work surface, roll it until it is about 58 cm long; do not roll its width. Remember to keep the sides even and square while working. Brush off any excess flour and fold the dough into thirds. Repeat step 6. The pâton now has 2 turns. Make 2 finger marks in the pâton to indicate 2 turns, wrap in plastic and refrigerate 20 to 30 minutes. Do 2 more turns—this makes 4 turns; mark the dough accordingly and refrigerate to rest. Make 2 more turns, refrigerate to rest, or freeze for future use. If you are make one double turn, you will then skip one roll out the dough.