• Baker-Pastry Chef

Classic puff pastry

  • 4 completion stages
Corman products used for this recipe


To make the dough

  • For longer storage in the freezer: 20 g vinegar as an antioxidant
  • Combine the butter cubes at room temperature, salt and flour in a stand mixer fitted with a dough hook.
  • Mix until you have a smooth dough and no lump remaining. Add the water and mix briefly (do not knead).
2 kg traditional flour (10% or less protein content) 30 g salt 760 g water at 3 °C 600 g Dairy butter 82% fat – Block


Rolling and resting the dough

  • Roll out the dough into a 40 cm x 60 cm rectangle, and cover with plastic film.
  • Rest overnight at 2°C maximum (the temperature should not be higher, otherwise the dough will start to oxidise).


Tempering and rolling the butter

  • Take the butter sheet out of the refrigerator one hour ahead of time during summer and 1.5 hours ahead of time during winter.
  • Roll out the butter to a thickness of 8 mm.
  • The ideal working temperature is 17°C to 19°C.
  • After pre laminating the butter to a 8 mm thickness, the butter is sufficiently elastic to be incorporated into the dough straight away.
1 kg Dairy butter 82% fat – Block 3,4 kg puff pastry dough



  • DAY 1. Begin the dough lamination by laying the tempered butter over one half of the dough. Fold the dough over the butter, covering it entirely.
  • Make an incision on both sides of the dough seam. This will reduce the tension on the dough and help the butter distribute evenly during the turns.
  • Perform 4 single turns and one double turn, leaving 1 hour resting time between each turn (N.B. Adjust the number of turns to the desired puff pastry result).
  • Perform the last turn on the following day
  • DAY 2. Perform two 2×3 turns and rest for at least an hour between each turn. Give the dough a quarter turn between each turn. Wrap the dough in plastic film and keep in the refrigerator overnight.
  • DAY 3. Perform the last turn (1×4), then rest.
  • After the last turn, roll the dough out to a width of 60 cm and 3.5 mm thickness.
  • Dust lightly with flour and gently fold over to the size of a baking sheet.
  • Cover, then leave to rest and chill for 15 to 30 minutes. Once rested, reopen and roll the dough out to the final thickness.
  • By using an intermediate step, the dough will shrink less and will be easier to work.
  • It is important that the final result is not too thick, as the puff pastry will rise, even if previously pricked with the rolling pin.