Express Puff Pastry

Ingredients

• 250 g All‑purpose flour (type 45) (Sift before use)
• 0.5 teaspoon Fine salt (Table salt or sea salt)
• 200 g Unsalted butter (Freeze at least 1 h before use)
• 120 ml Very cold water (Ice‑cold water, ideally pre‑chilled)
• 1 unit Egg yolk (for glazing) (Beat with 1 teaspoon water)

Instructions

1. Prepare the cold ingredients

   Place the unsalted butter in the freezer for at least 1 h and put the grater in the freezer 30 min before starting.

   Time: PT15M

2. Grate the butter

   Grate the frozen butter directly into a large bowl using the grater.

   Time: PT5M

3. Mix flour and salt

   In another bowl, sift 250 g flour and add ½ teaspoon salt. Add the grated butter and quickly mix with fingers until a sandy texture forms.

   Time: PT5M

4. Incorporate the ice‑cold water

   Add 120 ml very cold water all at once and mix gently until the dough starts to come together. Do not knead.

   Time: PT5M

5. Shape and chill the dough

   Gather the dough into a ball, flatten slightly, wrap in plastic film and place in the refrigerator for 30 minutes.

   Time: PT5M

6. Roll out and fold

   On a floured surface, roll the dough into a rectangle about 3 mm thick. Fold the outer two‑thirds toward the centre then fold the remaining third like a wallet. Turn the dough a quarter turn and repeat the operation a second time.

   Time: PT10M

7. Chill again

   Wrap the dough again and return to the refrigerator for 30 minutes before shaping.

   Time: PT5M

8. Shape the galettes

   Lightly dust with flour, cut the dough into circles or rectangles as desired.

   Time: PT5M

9. Brush (optional)

   Beat the egg yolk with 1 teaspoon water and brush the tops of the pieces for a nice colour.

   Time: PT2M

10. Bake

    Preheat the oven to 200 °C. Arrange the pieces on a baking sheet lined with parchment paper and bake for 20 minutes until golden and flaky.

    Time: PT20M

    Temperature: 200°C

Nutrition Facts

Calories

390

Protein

4.5 g

Carbohydrates

32 g

Fat

27 g

Fiber

1.3 g

Ingredient Substitutions

• Instead of All‑purpose flour (type 45): pastry flour, all‑purpose flour
• Instead of Fine salt: sea salt, kosher salt
• Instead of Unsalted butter: firm plant‑based margarine, clarified butter
• Instead of Very cold water: filtered water
• Instead of Egg yolk (for glazing): whole egg, milk for glazing

Equipment Needed

• Cheese or vegetable grater
• Mixing bowl
• Rolling pin
• Plastic film
• Knife or pastry cutter
• Kitchen brush
• Baking sheet
• Oven
• Refrigerator
• Kitchen scale

Critical Steps — Do Not Skip

• Keep butter and water very cold
• Grate the butter quickly to avoid warming
• Do not knead the dough, mix just enough to bind
• Chill the dough between each turn
• Bake in a very hot oven (200 °C) without opening the door during the first minutes

Chef Tips from the Video

• Use lightly salted butter for a subtle salty taste.
• Add a pinch of sugar to the dough for sweet pastries.
• For an even more airy lamination, repeat the folding turn a third time.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Up to 1 month, well wrapped in plastic film or a freezer bag

Room temperature: Not recommended, the dough will deteriorate quickly

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator.
• Freeze the dough in individual portions for later use.
• After each fold, let the dough rest in the fridge to guarantee lamination.