Name: Homemade Puff Pastry (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 1 pound
Cuisine: French
Ingredients: 2 1/2 cups All-purpose flour; 1 tsp Salt; 1 cup Cold unsalted butter, cut into 1/2 inch cubes; 1/2 cup Ice water; 1 cup Cold unsalted butter, softened slightly but still firm

Recipe tier

5.0 cups Unbleached all-purpose flour
½ tsp Dried lavender buds, finely ground
½ tsp Lemon zest, finely grated
2 tsp Fine sea salt
2 tbsp Champagne vinegar
1 cup Ice-cold filtered water
2 cup High-quality French butter (e.g., Échiré or Beurre d'Isigny), 84% fat, chilled and firm

Equipment

Large mixing bowl
Pastry blender
Rolling pin
Parchment paper
Plastic wrap
Bench scraper

Instructions

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1. Prepare the Aromatic Flour: In a bowl, combine the unbleached flour, finely ground lavender buds, and lemon zest. Whisk to evenly distribute.
2. Make the Détrempe: In a large bowl, combine the aromatic flour and fine sea salt. In a separate small bowl, whisk together the ice-cold filtered water and champagne vinegar.
3. Add the wet ingredients to the dry ingredients and mix with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently bring it together into a rough rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Prepare the Beurrage: Place the chilled French butter between two sheets of parchment paper. Pound it with a rolling pin to soften and flatten it into a rough 6x8 inch rectangle. Chill in the refrigerator for 15 minutes.
5. Encase the Butter: Lightly flour your work surface and the détrempe. Roll out the détrempe into a rectangle about twice the size of the butter block (approximately 12x8 inches).
6. Place the chilled butter block onto the center of the détrempe. Fold the edges of the détrempe over the butter, like an envelope, sealing the butter completely inside. Pinch the seams to ensure no butter can escape.
7. First Turn: Lightly flour the work surface and the dough package. Roll the dough into a long rectangle, about 8x20 inches. Brush off any excess flour.
8. Fold the dough into thirds, like folding a letter. This is your first single fold. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
9. Subsequent Turns: Repeat the rolling and folding process (rolling into a long rectangle and folding into thirds) a total of 5 more times, refrigerating for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 1 hour before using, or freeze for later.
10. To use, roll the chilled puff pastry to your desired thickness and cut to shape.