Express puff pastry (10 min)

Ingredients

• 300 g T55 Flour (All‑purpose flour, sifted)
• 240 g AOP Charentes‑Poitou Butter (Very cold, cut into cubes)
• 6 g Fine salt (About 1 teaspoon)
• 145 g Very cold water (Added all at once, with 1 tbsp white vinegar)
• 15 ml White vinegar (1 tablespoon, helps preservation)

Instructions

1. Prepare the ingredients

   Weigh the flour, butter, salt and vinegar. Put the butter and flour in the freezer for 20 min.

   Time: PT5M

2. Cool the butter and flour

   Leave the butter and flour in the freezer for 20 minutes so they stay very cold.

   Time: PT20M

3. Mix flour, salt and butter

   In the mixer bowl, add the flour, salt and cold butter cubes. Mix with the paddle attachment until a heterogeneous dough forms with two large pieces of butter visible.

   Time: PT2M

4. Incorporate the water and vinegar

   Pour the very cold water (and the vinegar) all at once. Mix quickly until the dough starts to come together, keeping the large butter pieces.

   Time: PT2M

5. Refrigerate

   Form a ball, wrap in plastic film and place in the refrigerator for 30 minutes.

   Time: PT30M

6. First double turn

   Lightly flour the work surface. Roll the dough into a rectangle. Fold the lower third onto the centre, then the upper third onto the fold. Turn a quarter turn to the right.

   Time: PT5M

7. Second double turn

   Repeat the envelope fold: roll out again, fold the two ends onto the centre, fold in half, then turn a quarter turn to the right.

   Time: PT5M

8. Divide and roll out the dough

   Divide the dough into two equal parts. Roll each part to about 2 mm thickness, ready to be cut or used for a galette, mille‑feuille, etc.

   Time: PT5M

9. Baking

   Preheat the oven to 180 °C. Bake the dough (or the galette) for 30 to 35 minutes until well golden and flaky.

   Time: PT35M

   Temperature: 180°C

10. Cool and store

    Let cool on a rack, then wrap in plastic film. The dough keeps for 2 days in the refrigerator or 1 month in the freezer.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of T55 Flour: all‑purpose flour, pastry flour
• Instead of AOP Charentes‑Poitou Butter: unsalted butter, semi‑salted butter
• Instead of Fine salt: sea salt
• Instead of Very cold water: ice water
• Instead of White vinegar: apple cider vinegar

Equipment Needed

• Kitchen scale
• Mixer bowl or bowl
• Mixer with paddle attachment
• Rolling pin
• Floured work surface
• Plastic film
• Oven
• Baking sheet
• Cooling rack
• Spatula or kitchen knife (optional)

Critical Steps — Do Not Skip

• Mix flour, salt and butter
• Incorporate the water and vinegar
• First double turn
• Second double turn
• Baking

Chef Tips from the Video

• Use AOP Charentes‑Poitou butter for a rich flavor and better layer stability
• A quarter turn to the right between each fold ensures proper orientation of the butter layers
• If making several doughs, stack them separately between two sheets of parchment paper to prevent sticking.

Troubleshooting

Storage

Refrigerator: Wrap in plastic film, keep 2 days refrigerated.

Freezer: Pack tightly, keep up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours, otherwise the butter will melt.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; it will be even flakier
• The dough can be frozen; let it thaw in the fridge before using