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Yeasted Puff Pastry (Pâte Levée Feuilletée)
A classic French yeasted puff pastry dough, perfect for croissants, pain au chocolat, and other viennoiseries. The recipe walks you through making the détrempe, preparing a cold butter block, and executing three simple turns with proper refrigeration to achieve flaky, buttery layers.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle the rolling pin and knife with care to avoid injury.
- • Keep raw dough refrigerated after each turn to prevent bacterial growth.
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