Makes 500g Pate Feuilletée (Puff Pastry)
You can keep this dough in the fridge for 2 days or freeze it for up to 3 months.
There are several specialised terms referred to in the making of feuilletage.
Détrempe: a simple dough composed of flour, salt, butter and water.
Beurrage: a block of butter sometimes with a little flour.
There are three types of feuilletage: Classic puff (pate feuilltée), Rough puff (feuilletage rapide), Inversed puff (pate feuilletée inverse).
You can use this recipe to make: