Bread Egg puff
💢💥Bread Egg puff 🤩 is a medium French recipe that serves 12. 400 calories per serving. Recipe by AB Kitchen on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $2.55 total, $0.21 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 7 ounces Unsalted Butter (cold, cut into 1/4‑inch cubes)
- 1/2 cup Cold Water (ice‑cold)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Granulated Sugar (optional, adds slight sweetness)
Instructions
Prepare Butter Block
Place the cold butter cubes on a sheet of parchment, cover with another parchment sheet and pound with a rolling pin until it forms a 6‑inch square, then refrigerate for 10 minutes.
Time: PT10M
Make Dough Base
In a mixing bowl combine flour, salt, and sugar. Add the ice‑cold water and stir until a rough dough forms. Do not over‑mix.
Time: PT5M
Enclose Butter
Turn the dough onto a lightly floured surface, shape into a 10‑inch square, place the butter square in the center, fold the dough over the butter and seal edges.
Time: PT5M
First Roll‑Fold (Turn)
Roll the dough‑butter package into a 12‑inch rectangle, then fold the top third down and the bottom third up (like a letter). Wrap in plastic and chill 20 minutes.
Time: PT25M
Second and Third Turns
Repeat the roll‑fold process two more times, chilling 20 minutes between each turn.
Time: PT30M
Final Rest
After the final turn, wrap the dough tightly and refrigerate for at least 30 minutes before shaping.
Time: PT30M
Shape and Bake
Roll the chilled dough to 1/8‑inch thickness, cut into desired shapes, place on a parchment‑lined baking sheet, brush lightly with melted butter, and bake at 200°C (400°F) for 15‑20 minutes until golden and puffed.
Time: PT20M
Temperature: 200°C
Cool and Serve
Remove from oven, let cool on a wire rack for 5 minutes, then serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 30g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Unsalted Butter: European style butter, Margarine (will change flavor)
- Instead of Cold Water: Ice water
- Instead of Salt: Kosher salt (use less)
- Instead of Granulated Sugar: Honey (reduce amount)
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Pastry Brush (optional)
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Sharp Knife or Bench Scraper
- Oven
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Keeping butter cold while enclosing it in the dough
- Proper chilling between each turn
- Rolling to an even thickness without tearing
- Baking with the oven door closed for the first 10 minutes
Chef Tips from the Video
- Use ice‑cold water and keep all tools chilled for maximum layer separation.
- Brush the tops with melted butter before baking for extra shine and flavor.
Troubleshooting
Butter leaks out during rolling.
Chill the dough longer and work in a cool kitchen; dust with a little flour to prevent sticking.
Pastry does not puff.
Ensure the oven is fully preheated, avoid opening the door early, and keep the dough cold before baking.
Dough is tough and hard to roll.
Add a tablespoon more ice water and let the dough rest longer in the fridge.
Storage
Refrigerator: Store baked pastries in an airtight container for up to 2 days.
Freezer: Unbaked dough can be wrapped tightly and frozen for up to 1 month; thaw overnight before use.
Room temperature: Enjoy within 4 hours at room temperature for best texture.
Make-Ahead Tips
- The dough can be prepared up to 3 days in advance and kept refrigerated.
- Freeze baked pastries for up to 1 month; reheat in a 180°C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of Bread and Butter Puff Pastry in French cuisine?
Puff pastry, known as "pâte feuilletée" in French, dates back to the 17th century and was refined by French bakers to create delicate, layered doughs used in both sweet and savory dishes. The "bread and butter" style emphasizes a high butter content for maximum flakiness, a hallmark of classic French patisserie.
What are the traditional regional variations of puff pastry in French cuisine?
In France, puff pastry appears in pastries like croissants (Viennoiserie), mille‑feuille, and savory tarts such as "tarte Tatin". Some regions add almond paste or fruit preserves for sweet versions, while others use cheese and herbs for savory tarts.
How is Bread and Butter Puff Pastry traditionally served in France?
It is often served warm, either plain, dusted with powdered sugar, or filled with jam, chocolate, or savory ingredients like cheese and ham. In bakeries, it may be used as a base for éclairs or as a flaky side for soups.
What occasions or celebrations is Bread and Butter Puff Pastry traditionally associated with in French culture?
Puff pastry is a staple for holiday celebrations such as Christmas and New Year’s, appearing in festive desserts like Bûche de Noël. It is also common at brunches and afternoon tea gatherings.
What makes Bread and Butter Puff Pastry special or unique in French pastry tradition?
The high butter-to-flour ratio and the precise folding (turns) create hundreds of microscopic layers that puff dramatically when baked, giving a light, airy texture that is uniquely French.
What are the most common mistakes to avoid when making Bread and Butter Puff Pastry?
Common errors include letting the butter become too warm, over‑mixing the dough, skipping chilling periods, and opening the oven too early. Each of these can prevent the layers from separating, resulting in a dense pastry.
Why does this Bread and Butter Puff Pastry recipe use a half‑teaspoon of salt instead of a larger amount?
A small amount of salt enhances flavor without strengthening the gluten too much, which could make the dough tough and inhibit the rise of the layers.
Can I make Bread and Butter Puff Pastry ahead of time and how should I store it?
Yes, you can prepare the dough up to three days in advance, wrap it tightly in plastic, and keep it refrigerated. Unbaked dough can also be frozen for up to a month; thaw it overnight before shaping.
What texture and appearance should I look for when the Bread and Butter Puff Pastry is done?
The pastry should be golden‑brown, fully puffed with visible layers, and feel light and crisp to the touch. The interior should be airy with distinct flaky layers.
How do I know when the Bread and Butter Puff Pastry is done cooking?
When the edges are deep golden and the pastry has risen uniformly, a gentle tap on the bottom will sound hollow. If the tops are still pale, bake a few minutes longer.
What does the YouTube channel AB Kitchen specialize in?
The YouTube channel AB Kitchen focuses on classic and modern home cooking techniques, offering step‑by‑step tutorials for a variety of cuisines with an emphasis on clear visuals and practical tips for home cooks.
How does the YouTube channel AB Kitchen's approach to French pastry differ from other cooking channels?
AB Kitchen emphasizes simplicity and minimal equipment, breaking down complex French pastry techniques into easy‑to‑follow steps while still preserving authentic flavor and texture, unlike some channels that rely on heavy shortcuts or professional equipment.
Last updated: September 5, 2026
