Yeasted Puff Pastry (Pâte Levée Feuilletée)

Ingredients

• 500 g All-purpose flour (Amount not specified in video; typical for this dough)
• 10 g Salt (Approx. 2 tsp; not given in video)
• 30 g Granulated sugar (Approx. 2 tbsp; not given in video)
• 200 ml Water (cold) (Not specified; typical hydration)
• 100 ml Milk (whole) (Not specified; typical amount)
• 50 g Unsalted butter (for dough) (Softened slightly; given in video)
• 15 g Fresh yeast (Crumpled; added after 30 seconds of mixing; amount not stated in video)
• 300 g Unsalted butter (for lamination) (Cold, flattened between parchment; given in video)

Instructions

1. Mix dry ingredients and add liquids

   In the stand‑mixer's bowl, combine flour, salt and sugar. Mix briefly, then make a well in the centre.

   Time: PT5M

2. Add water, milk and softened butter

   Pour the cold water, milk and the 50 g softened butter into the well. Mix on low speed for about 30 seconds.

   Time: PT1M

3. Incorporate fresh yeast and knead

   After the initial 30 seconds, crumble the fresh yeast into the bowl and continue kneading on medium speed for 5‑8 minutes until a smooth, elastic ball forms and pulls away from the bowl sides.

   Time: PT8M

4. First bulk rise

   Transfer the dough (détrempe) to a lightly floured bowl, score a cross on top, cover with perforated plastic wrap and let it rise at room temperature for 30 minutes.

   Time: PT30M

   Temperature: 25°C

5. Degas and chill the dough

   After the rise, remove the wrap, gently press out excess gas, reshape into a smooth ball, cover again and refrigerate for 1 hour.

   Time: PT1H

6. Prepare the butter block

   Place the 300 g butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a square/rectangle about 15‑20 cm on each side. Keep it wrapped and refrigerated until needed.

   Time: PT5M

7. Enclose butter in dough (first envelope)

   On a floured surface, roll the chilled dough into a cross shape (center thicker). Place the butter block in the centre, press lightly, then fold the four arms over the butter, sealing the edges and brushing away excess flour.

   Time: PT10M

8. Rest before first turn

   Cover the assembled dough and let it rest in the fridge for 15 minutes.

   Time: PT15M

9. First simple turn (single fold)

   Roll the dough into a rectangle three times longer than wide. Fold the rectangle into three equal parts (like a letter). Press gently with the rolling pin to seal.

   Time: PT10M

10. Rest after first turn

    Wrap and refrigerate for 30 minutes.

    Time: PT30M

11. Second simple turn

    Repeat the rolling‑into‑a‑long‑rectangle and folding‑into‑thirds process.

    Time: PT10M

12. Rest after second turn

    Re‑wrap and chill for another 30 minutes.

    Time: PT30M

13. Third simple turn

    Perform the third roll‑and‑fold exactly as before.

    Time: PT10M

14. Final chill before shaping

    Wrap the dough and refrigerate for 1 hour (or overnight for best results).

    Time: PT1H

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Bread flour, 00 flour
• Instead of Salt: Sea salt
• Instead of Granulated sugar: Caster sugar
• Instead of Water (cold): Ice water
• Instead of Milk (whole): Half‑and‑half, plant milk
• Instead of Unsalted butter (for dough): Margarine (for flavor change)
• Instead of Fresh yeast: Instant dry yeast (use ½ the amount)
• Instead of Unsalted butter (for lamination): European style butter, Margarine

Equipment Needed

• Stand mixer with dough hook
• Large mixing bowl
• Kitchen scale
• Rolling pin
• Parchment paper
• Bench scraper or pastry brush
• Plastic wrap (film alimentaire)
• Refrigerator
• Floured work surface
• Sharp knife or pizza cutter
• Timer
• Measuring spoons

Critical Steps — Do Not Skip

• Adding fresh yeast after the initial 30 seconds of mixing
• Keeping the dough and butter at similar, cold temperatures
• Maintaining the same folding direction for all turns
• Ensuring each rest period is fully chilled to prevent butter leakage

Chef Tips from the Video

• Use a light dusting of flour on the work surface and the rolling pin to prevent sticking without incorporating too much flour into the dough.
• A pastry brush is handy for removing excess flour after each fold.
• Mark the top of the dough with a light pencil line to keep track of the folding direction.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keep up to 2 days.

Freezer: Freeze wrapped dough for up to 1 month; thaw overnight in fridge before use.

Room temperature: Do not store at room temperature; butter layers will melt.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated; it develops better flavor.
• The laminated dough can be frozen after the final chill; thaw before shaping.