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How to Make Puff Pastry Dough

September 3, 2019


puff pastry dough is buttery and flaky and makes for such decadent baked goods whether they be savory or sweet first I’ll show you the technique of a real French folded puff pastry though the French method I’m showing you now has two parts to it the barrage and the dead Trump I’m gonna start by mixing the barrage this is that hunk of butter that gets folded in layer by layer into the dough so I’ve got three cups of unsalted butter and I’ll add one cup of flour this makes this butter layer easier to handle as you start rolling it and falling it may be a shocking amount of butter but it is puff pastry for a lot of recipes there we go so this butter really doesn’t change much in consistency but because it’s so soft we have to chill it down so that we can handle it and work it in to the dough now you need to let this chill until it’s almost firmed so chill it for a couple of hours now for part two of the French puff pastry and that is the dit Trump this is the body of the dough so I start with four cups of all-purpose flour and then a cup of cool water and just a touch of sugar 1 tablespoon 2 teaspoons of salt then an important ingredient is a tablespoon of lemon juice and now I’m switching to a dough hook because we really want to knead the dough now I can add the last element not as much butter as the barrage of course but half a cup plus an extra tablespoon that’s just about room temperature and it takes about four minutes to really knead the dough there we go so the dough has come together so I’m gonna shape this into an 8-inch square you want to give it at least an hour to relax so I’ve got one already chilled the method for this puff pastry is the French method your two parts your barrage and your doughy did Trump the contemporary and modern thought amongst pastry chefs is to roll out the butter and put the dough in the middle makes for a more even and consistent pastry so now I’m going to roll it lengthwise about 20 inches across and this is the first fold oh this is why you’d need the big rolling pin with the handles on the outside because at this point it’s a bit of work lift make sure it’s not sticking and I do a three fold so you fold it third the way in and now brush off this excess flour and like so so that’s one fold down you can usually get up to two folds each folding session without overworking the glutens and there we go so dust off the flour and the same three fold I’ve exercised the dough enough that it needs to relax you have to give the puff pastry at least two hours in between the rolls and folds for the butter does sets so back in the fridge it goes it’s really a simple case of repetition now you’ll need to repeat this double roll and fold step once more followed by a single roll in fold but be sure you let the dough rest in the fridge for at least two hours in between and this is a puff pastry ready to roll and use after its head it’s two hours to rest and relax but just to show you so you can see this is why it’s worth the effort those beautiful thin layers of flour and butter ready to bake up and be flaky

100 Comments

  • Reply Norma Isiordia December 23, 2018 at 4:31 am

    LOVE your videos!!

  • Reply Strange Pibcuo January 2, 2019 at 8:59 pm

    can you fry puff pastry

  • Reply peanutbutter and jelly January 4, 2019 at 11:34 pm

    2019?

  • Reply peak pen Boonruang January 7, 2019 at 6:50 am

    👍👍👍👍👍👍👍❤️

  • Reply yoheff988 January 8, 2019 at 9:17 pm

    Don't forget to find a good cardiologist, that is if you'll survive after eating this garbage LOL

  • Reply Abel Douif January 13, 2019 at 11:47 am

    travail de cochonne

  • Reply earth angel January 13, 2019 at 1:47 pm

    Hi happy New year miss Anna,I really wanna try this but to but real butter it is very expensive,can you work out a smaller recipe please?

  • Reply Katerina Tourlitis January 15, 2019 at 3:50 pm

    I made this a month ago was great. Took some time but was worth it.

  • Reply Requia Bati January 22, 2019 at 10:00 pm

    Plz which butter good i can take in walmart for this ????

  • Reply Magic Kingdom January 30, 2019 at 1:51 am

    Can I use half of this recipe?

  • Reply Making it Easy January 31, 2019 at 4:45 am

    We actually watched your video in culinary school it taught us how NOT to treat the dough, you’re super rough in the dough but I guess if it works for you then 🤷🏽‍♀️

  • Reply Bruce Wayne February 2, 2019 at 6:21 pm

    The way she said détrempe 😂😂😂🤦🏻‍♀️

  • Reply yamamancha February 3, 2019 at 8:55 am

    What's with those ridiculous ingredient drawers?! How do I get those in my life??? So jealous I didn't think of that when I designed my kitchen.

  • Reply Free of Us February 4, 2019 at 8:45 pm

    I’ve been making this for years now my favorite video on puff pastry a bit time consuming but it always comes out delicious

  • Reply kathleen gayle ortega February 6, 2019 at 2:40 am

    wow i love hyour hands so pink!!hehehe

  • Reply Cafe_80’s Barako February 8, 2019 at 9:15 pm

    I’m inlove in your Baking Kitchen.😍🥰😍

  • Reply Diedra Payne February 15, 2019 at 4:30 am

    This looks wonderful. I commend her on her strength and patience but I don't want to make pastry as badly as I did 15 minutes ago ! Where are those 2 cans of Pillsbury crescent rolls? This is not for the faint at heart. LOL.

  • Reply Bruce Nichols February 18, 2019 at 1:11 am

    Probably great but what on earth is a cup measurement?

  • Reply Denika julien February 25, 2019 at 7:23 pm

    Best pastry dough video on YouTube

  • Reply Anubrata Chakraborty February 25, 2019 at 9:00 pm

    Cook is more gorgeous than the puff dough…

  • Reply Julie Pearl Delima March 2, 2019 at 1:28 pm

    I like her, there's always a sense of passion in her every move.thumbs up!! I had all your ingredients in your videos and i am trying them one by one.and it's awesome!!!

  • Reply mimi long March 2, 2019 at 10:26 pm

    God! So delicious looking. I've made puff pastry before but I now have developed type2 diabetes and can no longer enjoy good food, especially those that contain sugar OR fat. 😫

  • Reply Yong Sueyee March 6, 2019 at 6:39 am

    Can I know lemon juicy for what

  • Reply Sartika Sy March 7, 2019 at 2:41 am

    Can i use salted butter? Please gibe me an answer..

  • Reply Scheryl B March 12, 2019 at 3:04 pm

    What flour and sugar bins are you using and where can I buy them?

  • Reply Denise Ford March 14, 2019 at 9:14 pm

    Okaaaay, but what does the lemon juice do ? Great video.

  • Reply That crazy Fanboy March 15, 2019 at 6:39 pm

    How do you make chocolate puff pastry then ??,🤔

  • Reply averagecho March 18, 2019 at 5:34 am

    This looks amazing! I tried the Blitz method and I got awful results, so I hope to get much better results using this method. Thanks for sharing this!

  • Reply kreig itgul March 20, 2019 at 2:58 am

    How long can you store your dough in the fridge before it spoils or expires? I'm a beginner and want to know the basics. Thanks.

  • Reply Joaquim Dsouza March 23, 2019 at 9:48 am

    Very well organised kitchen. All ingedints are at hands reach !!!👍👍

  • Reply Samia K March 23, 2019 at 10:50 am

    Oh my GOD its so easyyyyy

  • Reply Ali Zadeh March 29, 2019 at 7:38 pm

    A pack of 40 by 30cm ready made off the shelf 79p will do me. Have no fridge, no rolling pin, no table, no TIME.

  • Reply 鄧立潔 March 30, 2019 at 9:32 am

    I made it just as she demonstrated, and it puffed up like CRAZY. The result was absolutely amazing and the crispy and flaky layers were just beyond description. My family LOVED it! And guess what, this was my first time making puff pastry dough. Everybody, Anna right here the queen of pastry!

  • Reply Susan Li April 4, 2019 at 4:22 pm

    Imagine eating this and collapsing from a heart attack… because that's exactly what will happen.

  • Reply eddy wow April 7, 2019 at 9:34 am

    She is the reason why I love baking since 12yo

  • Reply Chef Roen Hibay April 9, 2019 at 7:02 pm

    Hello everyone please subscribe to my YouTube Channel! Thanks Chef Roen

  • Reply Robert Tatar April 12, 2019 at 10:49 pm

    This is not “the modern way” to fold puff pastry. It’s inverted puff pastry. But it’s a great video nevertheless.

  • Reply franky radical April 16, 2019 at 2:34 am

    Its very big

  • Reply vira putri April 17, 2019 at 3:48 am

    Could you make a recipe chocolate puffy pastry dough?

  • Reply Asuri Vlog April 19, 2019 at 9:56 am

    Please can anybody show me how to use af

  • Reply averyplus2 April 22, 2019 at 4:03 am

    I watched this video about 10 times in anticipation of making puff pastry for the first time. I was actually so intimidated by the thought of making this. I read many recipes and reviews and chose this one because Anna Olson's presentation is so clear and she's so confidant (which she should be if she made all of those pastry doughs in her cooler). I followed her instructions, except I didn't add sugar because I was using it for a savory torte. I also messed up in the beginning by not leaving the beurrage in the fridge long enough for our warm and humid day. I thought I wrecked it, butter sticking to everything and especially all over my counter. But, I put it back in and chilled it longer and I have to say that this puff pastry came out so, so good. Many, many layers and so delicious! I am so excited that I know how to make this and I will be making pastry for everyone I know from now on.

  • Reply HORA DE HORNEAR April 23, 2019 at 12:18 pm

    Hi! I made this recipe with my twist but the same method and turn out perfect! Love it. QUESTION: for the dough, the recipe says 1/2 + 1 tbsp of butter but that measure is not = 240gr. Is there a mistake there?

  • Reply Christopher M April 23, 2019 at 4:06 pm

    I knew this video was illegitimate when I saw her measuring the flour incorrectly.

  • Reply allaudlermob April 23, 2019 at 11:24 pm

    Excellent video, I just wish you mention the right way to roll , I know it is important. And if I use vinegar instead of lemon juice is it the same amount? Thank you for the best presentation

  • Reply BubblewrapHighway April 25, 2019 at 6:35 pm

    …without overworking the glutens. XD Excellent video!

  • Reply ShaChimmy ya May 4, 2019 at 9:58 am

    oh you are a wonderful baker.. really direct and easy to understand

  • Reply Dusty Black May 10, 2019 at 1:03 am

    what an amazing kitchen! this recipie works at high altitude (denver colorado) though i mix by hand without a mixer if that matters. came out perfectly for beef wellington.

  • Reply jo bond May 11, 2019 at 5:27 am

    That's really interesting. I made puff pastry encasing the butter and it was just butter

  • Reply Alex Darum May 11, 2019 at 10:19 pm

    I remember when we made puff pastries in baking class it was one of the hardest things we did but worth it's doing in the end because it's very delicious

  • Reply Agent K May 14, 2019 at 9:36 am

    Why are your fingers soooooo pink?

  • Reply sovan singh rana May 14, 2019 at 6:25 pm

    Awesome chef

  • Reply Tu Chenz May 17, 2019 at 5:13 pm

    dam this bitch got sugar and flour in her counter

  • Reply Chelsea Johnson May 17, 2019 at 8:26 pm

    I love the kitchen!! We’re only a family of 3, but I want my own drawers for sugar and flour.

  • Reply Sara Almansoori May 21, 2019 at 1:39 pm

    Don't try this at home

  • Reply Anh Truong May 22, 2019 at 8:27 pm

    How long can we keep the puff pastries in the fridge? I want to make some puff pastries and use for several dishes like croissants, biscuits..

  • Reply VirusPastiss May 27, 2019 at 5:21 am

    Puff pastry and the dough is inside the butter?? Which kind of chef is that??? The rule is the inverted. To make the layers of dough and butter need to incorporate the butter into the dough. And the fold are always 4-4-3. Fucking American stupid recipe.

  • Reply Ninja Tony May 29, 2019 at 4:02 pm

    Wow. The production level on this video is incredible, it looks like you are working in a professional studio on the Food Network or something lol. This is the first video I've seen of yours, but I'm definitely going to subscribe 🙂

  • Reply Narciso Zabala May 30, 2019 at 4:45 am

    Your cake is good and very nice

  • Reply Inga Hicks June 6, 2019 at 5:11 am

    Wow! This is the easiest, simplest, most concise explanatory demonstration I've seen for this recipe in a loooong time! I love it! Now I feel fearless to go make it 🙂

  • Reply siphokazi manqola June 6, 2019 at 6:26 am

    Great job I have liked your vidio n subscribed💞

  • Reply Jentai-san June 13, 2019 at 2:38 am

    Wait why do she have a drawer full of sugar???

  • Reply William Walters June 13, 2019 at 3:16 am

    Isn't there yeast in puffed pastey dough?

  • Reply Landon Cox June 15, 2019 at 1:09 pm

    Wait so at 2:30 she said to roll out the butter and put the dough in the middle. So is the dough on the inside, encased by butter? I thought the butter was supposed to be inside?

  • Reply but 78 June 15, 2019 at 6:07 pm

    So does it makes huge different if I do other way around?

  • Reply j.c man June 16, 2019 at 9:05 pm

    sometimes in cooking measuring with cups don't really but baking is another beast sometimes it is so specific that if mess up in measurements its game over thats why they say baking is a science

  • Reply Karin H. June 19, 2019 at 5:31 am

    Damn Glenn got burned for doing it this way on GBB. Inverted method? I always thought you rolled out dough then butter inside.

  • Reply Ms. K G June 19, 2019 at 6:28 pm

    Does anybody know the purpose of the lemon in the dough?

  • Reply Aiden Sullivan June 24, 2019 at 4:14 pm

    this puff pastry tasted Awesome! I used it for my 4h project!

  • Reply Miz Dottie June 24, 2019 at 11:25 pm

    I just took the first batch out of the oven and … hellooo gorgeous! Super flaky, crispy but still tender, buttery and delicious. This isn't super labor intensive and most of the time involved is when it's resting/cooling. The recipe also makes a lot of dough so use one part and freeze the rest. I'll be making this recipe again!

  • Reply Holy Ravioli June 27, 2019 at 12:12 am

    6 folds or it isn't proper puff pastry.

  • Reply Danny Villan June 27, 2019 at 8:16 am

    Clear explanation right to the point, love it, Thanks

  • Reply Girly Aus June 27, 2019 at 11:13 am

    Anna, you are a pastry goddess. Thanks for this recipe

  • Reply Lajeane Cooke June 27, 2019 at 12:20 pm

    What’s the size of the rolling pin?

  • Reply Yun Wong June 29, 2019 at 9:08 am

    Thank you

  • Reply joesino July 6, 2019 at 5:27 am

    you should not teach people how to make "good" puff pastry until you master it yourself, it looks awful actually…

  • Reply Gerard Jones July 10, 2019 at 10:34 pm

    Ultimate wannabe.
    Buys commercial oven, measures with cups.

  • Reply MA July 12, 2019 at 10:02 pm

    That kitchen is life. I want mine set up like that

  • Reply Thunder July 14, 2019 at 10:29 pm

    I'm too fat and lazy go do this. I'll just continue to frequent my pastry shops daily.

  • Reply destin gamer :o July 15, 2019 at 6:25 am

    No oh I'm so sorry if I'm being mean but it would be easier if you make a block of butter half the amount of the dough you make and then fold it, it would be easier to make 6 folds

  • Reply Janus 1305 July 15, 2019 at 7:27 pm

    I wonder what would happen if you put that whole lump of dough into the oven

  • Reply atlantis rose July 20, 2019 at 6:57 am

    Thank you so much for this recipe. My niece is deathly allergic to eggs and every store bought version has eggs for some reason

  • Reply Tonithenightowl July 31, 2019 at 6:29 am

    I've never seen it done this way. Butter encasing dough. I'll have to give it a try just to see how it turns out. Americans do it the opposite way. :o)

  • Reply Aaron Parson August 2, 2019 at 8:14 pm

    I use crushed ice in my water. kneed with dough hook until melted. Makes for a really nice and cold dough.

  • Reply Angela Bender August 3, 2019 at 9:26 am

    Error: d'entrempe list:
    Half of a cup of butter plus the tablespoon is NOT 240 grams

  • Reply K sR August 4, 2019 at 5:59 pm

    Just found ur video.. Subscribed.. Kitchen loved..

  • Reply Pashtunistan food August 7, 2019 at 4:40 pm

    Beautiful cooking

  • Reply i WOWiE August 8, 2019 at 8:58 am

    Did she really not add yeast? 🙀 I need to try this recipe

  • Reply LADYPEARL August 8, 2019 at 7:30 pm

    How long can we keep it in the deep freeze? May i use it after two or three months?

  • Reply Queen Gari August 10, 2019 at 3:15 pm

    I like your confidence!

  • Reply Me Soo August 14, 2019 at 2:57 pm

    Worth eating the pastry dough with all that amount of work! 🤣🤣☺️

  • Reply Kally Mihova August 14, 2019 at 8:57 pm

    Did she just open a drawer full of sugar 😳

  • Reply karthik M August 17, 2019 at 2:00 am

    👌👌👌

  • Reply akosua trust August 18, 2019 at 11:07 am

    The best channel, make everything simple for everyone to learn. Thanks so much ❤

  • Reply Sunny August 20, 2019 at 2:15 pm

    I need help! My beurrage after chilling it was too hard, I rolled it a little bit harder and it breaks, after I left it to heat up a little bit, it became a pile of mushy butter instead, I ended up just covering it like paste on the détrempe instead… what did i do wrong with my beurrage??

  • Reply Erik Fraser August 23, 2019 at 11:43 am

    How thin do you roll your final dough out to?

  • Reply Erik Fraser August 23, 2019 at 11:44 am

    When I bake mine the middle doesn’t bake 😩

  • Reply Aaron Rodriguez August 28, 2019 at 9:32 pm

    Lost me when she started using cups…

  • Reply Zaib Master August 29, 2019 at 10:56 pm

    I love that Anna is a classic cook who gives us foolproof methods, what a queen

  • Reply María Eugenia Leal August 30, 2019 at 2:56 am

    Muchas Gracias …eres insuperable.

  • Reply omer shamia September 2, 2019 at 1:10 am

    I love it how you're putting so much raw effort in the dough and don't care about symmetry like other. This is how I image true baking.

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