1. Grate butter 2. Freeze for 15 minutes 3. In a bowl, mix flour, salt, and grated butter 4. Mix 125ml water with the vinegar 5. Add it to the flour mix 6. Transfer on the counter 7. Knead until the dough has no more dry spot 8. Add a little bit more water if necessary 9. Wrap it up and refrigerate for 30 minutes
◇Step 2 – Puff Pastry
1. Flour the counter 2. Roll out your dough in a 15cm x 40cm 3. Sprinkle your first quantity of butter over 2/3 of the dough 4. Fold the other 1/3 toward the middle 5. Then fold again so you don’t see the butter anymore 6. Place the slit to your right 7. Turn it upwards 90° 8. Roll again into a 15cm x 40cm 9. Sprinkle the butter in the same way 10. Fold in the same way 11. Put the slit to your right and turn upwards 12. Do these steps again 3 times but this time, without the butter 13. If at any point your dough seems to resist you, place it in the fridge for 30 minutes to help the gluten relax 14. When you’re done, let the dough in the refrigerator for 2h before using! 15. Enjoy!
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In this recipe video, you will learn how to make [Puff Pastry](https://youtu.be/TG3p0lxGZuE)
**Ingredients**
Détrempe
• 350g Flour
• 60g Butter ( Grated and Frozen )
• 3g Salt
• 125-140ml Cold Water
• 5ml White Vinegar
Butter
• 100g Butter ( Grated and Frozen )
• 100g Butter ( Grated and Frozen )
**The instructions**
◇Step 1 – Détrempe
1. Grate butter
2. Freeze for 15 minutes
3. In a bowl, mix flour, salt, and grated butter
4. Mix 125ml water with the vinegar
5. Add it to the flour mix
6. Transfer on the counter
7. Knead until the dough has no more dry spot
8. Add a little bit more water if necessary
9. Wrap it up and refrigerate for 30 minutes
◇Step 2 – Puff Pastry
1. Flour the counter
2. Roll out your dough in a 15cm x 40cm
3. Sprinkle your first quantity of butter over 2/3 of the dough
4. Fold the other 1/3 toward the middle
5. Then fold again so you don’t see the butter anymore
6. Place the slit to your right
7. Turn it upwards 90°
8. Roll again into a 15cm x 40cm
9. Sprinkle the butter in the same way
10. Fold in the same way
11. Put the slit to your right and turn upwards
12. Do these steps again 3 times but this time, without the butter
13. If at any point your dough seems to resist you, place it in the fridge for 30 minutes to help the gluten relax
14. When you’re done, let the dough in the refrigerator for 2h before using!
15. Enjoy!
See you next week!
Sandrine ❤️