Puff pastry

About

A laminated dough without yeast: repeated butter folds create lift from steam. Used for tarts, wrappers, and millefeuille components.

History Unverified

Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.

Puff pastry is classical French pastry technique with European cousins. Invention anecdotes remain unverified.

Sources

• Classical French pastry teaching (general)

Skill ladder

• L1 Puff pastry · this page
• L2 Classic puff pastry
• L3 Advanced puff pastry
• L4 Expert puff pastry

Uses

• All-purpose wheat flour 250 g
• Butter block 225 g
• Water 125 g
• Salt 5 g

Preparations used

• Butter block

Used in

• Beef Wellington dish
• Advanced beef Wellington dish
• Classic beef Wellington dish
• Expert beef Wellington dish
• Palmiers dish
• Advanced Palmiers dish
• Classic Palmiers dish
• Puff pastry fruit tart dish

Similar in this layer

• Advanced puff pastry 0.94
• Classic puff pastry 0.94
• Expert puff pastry 0.94
• Poolish croissant dough 0.48
• Quick shortcrust 0.48
• Classic pâte brisée 0.46
• Three-turn croissant dough 0.45
• Tempered pâte brisée 0.45