Puff pastry a flaky type of pastry that can be used in many different ways. It's obtained by successively folding layers alternating a basic dough (flour, water and salt) and a fat (oil, margarine or butter). Here’s everything you need to know to make puff pastry from scratch.
In a bowl, add the flour and the salt, then gradually pour the cold water and vinegar over the flour. You must obtain a homogeneous and fairly hard dough.
Shape it into a square a centimeter thick. Wrap it in cling film and let it sit for 30-60 minutes in the refrigerator.
Preparing the butter
Spread the butter with a little flour between 2 sheets of parchment paper to form a square one centimeter thick.
Tourage
Place the butter in the center of the dough. Wrap the butter by folding the corners of the dough.
After having completely covered the butter, level the surface to make it homogeneous. Continue until it is 8-9 mm (0.3 in) thick.
Fold the dough in 3 (in a wallet) one end over a third of the length and the other end to cover everything. Turn the dough a quarter of a turn to the right.
Repeat the operation: Press the top and bottom of the dough so that the layers of leaves do not shift. Spread again on a thickness of 8 to 9mm (0.3 in). Fold in three again and wrap the dough in cling film. Let it sit in the fridge for 30 min.
After this rest, give it 2 simple turns again, turning it a quarter of a turn every time. Leave to rest for another 30 minutes in the refrigerator covered with cling film.
Turn the dough again a quarter of a turn and give it two simple turns.