Homemade puff pastry – lamination technique
Homemade puff pastry – lamination technique is a hard French recipe that serves 8. 400 calories per serving. Recipe by Pastry Secrets on YouTube.
Prep: 4 hrs 57 min | Cook: PT0M | Total: 5 hrs 17 min
Cost: $3.55 total, $0.44 per serving
Ingredients
- 500 g Type 400 flour (Sift before use)
- 50 g Butter (for the détrempe) (Cold, cut into small cubes)
- 250 g Cold water (Ideally very cold or with ice cubes)
- 12 g Fine salt (Sea salt or table salt)
- 330 g Butter block for lamination (Cold block, to flatten into a rectangle of the same thickness as the détrempe)
Instructions
Cream butter and flour
Mix the 50 g of cold butter with the 500 g of flour in the robot's bowl using the paddle attachment until a sandy mixture is obtained where the butter coats the flour particles.
Time: PT5M
Dissolve salt in water
Melt the salt in the 250 g of very cold water, then add it gradually to the previous mixture while continuing to mix.
Time: PT2M
Knead the détrempe
Increase the robot speed and knead the dough for 8 minutes until it is smooth and homogeneous. Check the consistency by stretching a small piece: the dough should be translucent.
Time: PT8M
Form rectangle and refrigerate
Shape a rectangle about 26 cm × 22 cm, wrap it in cling film and place it in the refrigerator for 55 minutes.
Time: PT55M
Prepare the butter block for lamination
Cut the 330 g butter block into five pieces of equal size, arrange them side by side on plastic wrap, add a small extra piece to reach the desired thickness, seal the wrap and gently tap with the rolling pin to obtain a rectangle of the same thickness as the détrempe.
Time: PT10M
Encase the butter in the dough
Remove the détrempe from the cold, lightly roll it out, place the butter in the centre, fold the dough edges around the butter to fully encase it, then gently roll out into a rectangle without crushing it too much.
Time: PT10M
First double fold
Fold the rectangle into thirds, fold the remaining third over, then fold again to obtain 4‑5 layers (double fold).
Time: PT5M
Rest after the first fold
Wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes.
Time: PT30M
Second double fold
Lightly dust with flour, roll the dough perpendicular to the direction of the first fold, then perform another double fold as before.
Time: PT10M
Rest after the second fold
Fold the dough in plastic wrap and refrigerate for 60 minutes.
Time: PT60M
Third double fold
Repeat the perpendicular rolling and double folding.
Time: PT10M
Rest after the third fold
Rest in the cold for 30 minutes.
Time: PT30M
Fourth double fold
Perform the final double fold following the same method.
Time: PT10M
Final rest
Wrap the dough and let rest in the refrigerator for at least 60 minutes before use.
Time: PT60M
Nutrition Facts
- Calories
- 400
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains butter, Contains gluten
Allergens: Milk (butter), Gluten (flour)
Ingredient Substitutions
- Instead of Type 400 flour: All-purpose flour, Wheat flour
- Instead of Butter (for the détrempe): Unsalted margarine, Shortening
- Instead of Fine salt: Kosher salt
- Instead of Butter block for lamination: Semi-salted butter, High-fat margarine
Equipment Needed
- Stand mixer or countertop mixer
- Large mixing bowl
- Rolling pin
- Plastic wrap
- Cellophane film (baking paper)
- Kitchen knife
- Cutting board
- Kitchen scale
Critical Steps — Do Not Skip
- Cream butter with flour
- Knead the détrempe until translucent
- Cold rest of the détrempe (45‑60 min)
- Prepare the butter block to the same thickness as the dough
- Encase the butter without leaving air bubbles
- Perform each double fold correctly
- Observe resting times between each fold
Chef Tips from the Video
- Use high‑quality butter (80 % fat) for optimal lamination
- Do a final chill in the refrigerator for 30 minutes before cutting to ease slicing
- Never skip resting times: they allow the gluten to relax and the butter to stay uniform
Troubleshooting
Butter leaks out of the dough during the fold
Ensure the butter and détrempe have exactly the same consistency and temperature before assembling
Dough sticks to the rolling pin or work surface
Dust very lightly with flour only if necessary and let rest 10 minutes in the cold
Layers tear during rolling
Do not stretch the dough too thin; respect the recommended thickness and keep the dough very cold
Storage
Refrigerator: Store the dough wrapped in plastic wrap for 2 days in the refrigerator
Freezer: After the final rest, tightly wrap and freeze for up to 1 month
Room temperature: Do not store at room temperature; the dough deteriorates quickly
Make-Ahead Tips
- Prepare the détrempe and butter block the day before and keep them chilled
- After the final rest, the dough can be frozen and thawed in the refrigerator before use
Frequently Asked Questions
What is the lamination technique in Homemade puff pastry – lamination technique?
The lamination technique in Homemade puff pastry – lamination technique is the process of encasing a butter block within a détrempe (dough) and then performing a series of double folds with intervening cold rests. The butter block is rolled to the same thickness as the dough, sealed without air bubbles, and the dough is folded four times, allowing many thin layers to form that will puff up when baked.
Why use the lamination technique in Homemade puff pastry – lamination technique?
Lamination is used to create the light, crisp, and flaky texture that defines puff pastry, making it suitable for croissants, mille‑feuille, and similar pastries. You know it worked when the dough shows many uniform layers after the folds, the détrempe remains translucent after kneading, and the baked pastry rises with airy, well‑separated layers.
Last updated: August 20, 2026
