Feuilletage (Puff Pastry) / Pàte feuilletée is originating in France. It has many layers and is called the king of pastries – crisp, buttery, flaky and especially light. It is used to make a variety of creations including Croissants, Palmiers and Mille-feuille. As feuilletage doesn’t contain sugar, it can be filled with various savoury and sweet foods. It is a laminated dough, like Danish and Croissants but it does not contain yeast or chemical leaveners. Basically, there are two components of feuilletage: A basic dough called a détrempe (water dough, a mixture of flour and water) that is rolled out and wrapped around a slab of butter, or vice versa, or just mix the two, depending on the method used. The dough is then processed through its many series of rolling, folding, and turning and lengthly rests to distribute the butter evenly in sheets throughout the dough. Butter produces a flaky consistency after baking and the rolled-in butter creates the distinct layers that contribute to these unique dough types.

Similar to Pie Dough, the key is to keep all ingredients cold. However, the difference is in that the gluten is purposely created in the onset of process. The best flour to make a great feuilletage is French Bread Flour.

Frankly speaking, I love working with feuilletage given its lengthy process and steps which I found it very challenging. If you are a serious baker, you will node with agreements!

Similar to Pie Dough, there are three methods to make feuilletage: feuilletage normal (feuilletage ordinaire), feuilletage inversé, and feuilletage rapide. 

Feuilletage normal (feuilletage ordinaire) is the most basic method where butter is wrapped and rolled out around détrempe. It is fragile and melt in the mouth and can be served as it is. Moist filling is not recommended.

Pithivier is said to be originated from the town of Pithiviers in France.

You can make Cheesy and Crunchy Puff Pastry for remaining dough.

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