Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.
A chicken pot pie made with puff pastry | |
| Alternative names | Water dough, détrempe, pâte feuilletée |
|---|---|
| Type | Pastry |
| Main ingredients | Butter, flour, water |
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
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