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Homemade puff pastry – lamination technique
Learn to make a traditional puff pastry by following each step of the détrempe process, preparing the butter block and the four double folds. This detailed recipe guides you from the initial mixing to the final rest, to obtain a light and crisp dough ready to be used for croissants, mille-feuille or tarts.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the knife carefully when cutting the butter
- • Very cold butter can make the dough slippery – work on a stable surface
- • Maintain refrigerator temperature (≤ 4°C) to prevent bacterial growth
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