By Nicolas Boussin - Maxime Guérin

Recipe Classic puff pastry

To make this dish

Ingredient list

  • Assembly
    310 g T45 flour
    940 g T55 flour
    25 g vinegar
    25 g salt
    550 g water
    1000 g Lescure 84% fat butter sheet
    125 g Lescure Unsalted 250g butter Roll 82% fat

The recipe, step by step

  1. 01


    1. Using a dough hook, combine 310g of T45 flour, 940g of T55 flour, 25g of salt, 125g of butter cut into pieces, 25g of vinegar and 550g of water. Roll into a ball and leave to rest in the refrigerator.

    2. Roll out the dough and insert the Lescure 84% fat butter.

    3. Fold the pastry and complete six simple turns, respecting the resting time required.

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