Classic Puff Pastry

As a chef specialized in refined and delicious cuisine, I am thrilled to share with you the magic behind the classic puff pastry. This iconic pastry consists of multiple layers of buttery dough that rise beautifully in the oven, creating a flaky and puffy result that is simply irresistible. The classic puff pastry has 5 or 6 single turns, and has about 729 layers of folded dough. These layers of butter make the dough rise in the oven during baking. The butter turns into steam and pushes up the layers of dough, thus creating a puff. The secret to achieving the perfect puff pastry lies in the quality of butter you use. For the best results, I recommend using European style butter. This type of butter has a higher butterfat percentage (82-86 percent) and less water content compared to regular butter, resulting in a richer flavor, softer texture, and faster melt-ability. If you've always wanted to master the art of making a classic puff pastry, you're in the right place.