Puff pastry is built from two essential components:

• Beurrage – the butter block
• Détrempe – the dough

For the Beurrage:

350 grams	butter
75 grams	flour

Method:

• Place the butter and flour in a mixing bowl.
• Mix on low speed just until smooth and homogeneous. Avoid incorporating air – this should only take a few seconds.
• Transfer the mixture onto parchment paper, shape it into a 20 x 20 cm square, wrap tightly, and refrigerate for 3–4 hours.

For the Détrempe:

300 grams	flour
5 grams	sugar
5 grams	salt
125 grams	ice-cold water
65 grams	butter
7 grams	white wine vinegar

Method

• Place the flour, sugar, salt, water, and vinegar in a mixing bowl.
• Mix on low speed for 1 minute, just until combined.
• Add the butter and continue mixing for 4 minutes until you have a smooth dough.
• Shape into a 20 x 20 cm square, wrap tightly, and refrigerate for 2 hours.

Lamination

• Lightly dust your work surface with flour. Roll the beurrage into a 45 cm long rectangle.
• Place the détrempe in the center, brush off excess flour, and fold the butter around the dough to encase it.
• Refrigerate for 30 minutes – temperature control is crucial for puff pastry.
• Roll the dough into a long rectangle, brush off excess flour, and fold into thirds (a single turn). Rotate the dough 90°, then repeat the rolling and folding process.
• Wrap, mark the number of folds completed, and chill for at least 3 hours.
• After chilling, rotate the dough 90° again, roll it out, dust, and fold into thirds. Repeat this process once more (2 folds). Wrap and refrigerate for 3 hours.
• Once chilled, perform one final fold (total of 5 folds), then rest for 3 more hours.

Baking

• Roll the puff pastry on a floured surface into a large sheet and cut to the desired size. Do not slice – clean cuts help the layers rise evenly.
• For an elegant effect, bake the dough between 2 wave molds (see details here) or between silicone sheets with a baking tray on top.
• Bake at 180°C for about 30 minutes, until golden brown.

For the Caramel Powder:

150 grams	sugar
75 grams	water

Method

• Combine sugar and water in a pan. Caramelize over medium heat until golden brown.
• Pour the caramel onto a silicone mat and spread it out evenly. Let it cool completely.
• Blend into a fine powder and keep it dry and covered.
• Finishing
• When the puff pastry is golden, dust the top with a thin layer of caramel powder.
• Return to the oven at 180°C for 5 minutes to caramelize.
• While still hot, portion to the desired size.
• Cool completely, store dry and covered.