The puff pastry is one of the most common used doughs in French kitchen to make sweet or savory preparations, such as croissants, pain au chocolat, pies, vol-au-vent, and many other recipes, according to your desires… It is characterized by its thin layers of puff pastry that result from the alternation of layers of dough and butter. Easy to use (can be frozen raw or cooked, no yeast), its incredible buttery flavor always delights French pastry lovers!


  • 500 g T45 Gruau flour
  • 500 g T55 wheat flour
  • 150 g melted butter
  • 300 g water
  • 700 tourage butter


  1. Speed 1: blend in food processor until smooth.
  2. Fold: 5 times, single or 2 single flaps 2 double flaps.
  3. Fridge: overnight.
  4. Baking: 30 min to 390 ° F (200° C) in convection oven.

Note: the dough will have a lot of strength during the folding process, let it rest in the freezer for 20 min after the 2 first fold and in between. If you don’t want the dough to rise during the baking process, bake in between 2 trays.

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(Photo credit: Pexel, Unsplash/free pictures & C Gillet/BakeLabRC consulting)