Puff pastry
 A chicken pot pie made with puff pastry | |
| Alternative names | Water dough,[source?] détrempe, pâte feuilletée |
|---|---|
| Type | Pastry |
| Main ingredients | Butter, flour, water |
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking. It takes a long time to make.
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
It was first made in France in the 17th century..[1]
References
[change | change source]- ↑ texte, La Varenne (1618-1678) Auteur du (1651). Le cuisinier françois, enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La Varenne,...
{{cite book}}: CS1 maint: numeric names: authors list (link)