Puff Pastry

Dough

Perfect for sweet and savoury dishes

Puff pastry is known for its airy and crispy texture. This dough is often used to make sweet and savoury dishes, such as croissants, pain au chocolat, tarts, pies, and many others. But why is our puff pastry so good?

Unbaked dough

Nutrient content per 100 G

Energy: 1596 kJ/383 kcal

Fat: 23 g

Saturated fatty acids: 11 g

Carbohydrates: 34 g

Sugars: 0.4 g

Protein: 5.6 g

Salt: 0.6 g

Suggestion

Firstly, puff pastry is an airy and crispy dough created by a complicated process of folding butter in several layers of flour dough. This results in a dough that is full of air pockets and gives a crispy and fragile effect when baked. The crispness and flakiness of puff pastry create a lovely texture in any dish it is used in.

One of the best things about puff pastry is its versatility. This dough can be used to make a wide range of sweet and savoury dishes, and its neutral taste allows you to add flavours and fillings to your dishes. Puff pastry can also be easily formed, making it easy to work with and allowing for creativity in the kitchen.

Puff pastry is a luxurious dough associated with fine pastries and bakeries in Paris. Cooking with puff pastry can therefore feel like a special experience and bring elegance and finesse to any dish.

Puff pastry is a delicious and versatile dough that is perfect for creating crispy and airy dishes. The versatility of puff pastry makes it ideal for making a wide range of sweet and savoury dishes, and its luxurious associations can add a sense of elegance and finesse to any dish.

Preparation:

Take the dough out of the fridge and roll it out immediately. Loosen the dough from the baking paper and place on a flour-strewn worktop. Cut the dough into suitable pieces and put your preferred filling in the middle, if you wish. Fold the dough as desired and brush with milk or egg for a nice finish golden colour. Put the dough in a preheated oven at 200°C and bake for 15-20 minutes or until golden.

Note: Ovens are different, so the baking time or temperature may need to be adjust.

Important: The baking paper must not come into direct contact with the oven’s heating elements or open flames.