Go to the Recipe: Puff Pastry (Pâte Feuilletée)
Nice clear explanation — can’t wait to give this a try.
Is gluten-free workable?
Not for this recipe. However, we do have a gluten-free puff pastry here.
https://www.chefsteps.com/activities/gluten-free-puff-pastry-with-cannelle-et-vanille-s-aran-goyoaga
Thanks!
Do y'all at chefsteps have a preference between pate brisee vs puff pastry for beef wellington? I know your ultimate calls for the former, but now that this is also available, I'm tempted!
I would choose pie dough time after time for items like Tarte Tatin or Wellingtons. It has more stability and gives you a better contrast in textures. Puff pastry is so soft and delicate and while it does work and is delicious, pie dough is a better work horse in some applications.
I have seen this in recipes elsewhere, but what is the purpose of adding flour to the beurrage?
Think of it like an equalizer. It prevents the butter from becoming too firm in the initial enrobing allowing it to be more readily assimilated into a layered dough and butter pastry.
Gotcha makes sense! Can't wait to try!
This was beautiful to watch. How delicate and precise, at the same time. Artisanship in action. Thanks!
