Puff pastry, also known as Pâte Feuilletée, is a classic French culinary technique that results in a delicately layered and crispy texture. Originating from France, this pastry is often used in a variety of sweet and savory preparations, such as croissants, palmiers, mille-feuille, and tarts. Its distinctive feature is the "laminating" process, in which thin layers of dough and butter are alternately folded and rolled out, creating multiple layers of air between them. This method results in a light, airy, and crispy texture when the pastry is baked. Puff pastry is valued for its versatility, serving as an ideal base for a myriad of culinary creations ranging from elegant desserts to irresistible savory dishes. In this article, we will explore in detail the ingredients, techniques, and applications of this classic and refined French pastry.
Pâte feiulletée has a variation called levée feiulletée, which uses yeast in the dough and is used to make mainly Croissants and Pain au Chocolat.
Here is our catalog of recipes with Pâte Feuilletée:
Feuilletée Dough
Chocolate Feuilletée Dough base
Levée Feuilletée
Chocolate Levée Feuilletée
Pain au Chocolat
Croissant
Mille-feuille
Palmiers
Vol-au-vent
Brioche Feuilletée
Cruffin
Tresse Feuilletée à la Pâte à Tartiner
Tresse Feuilletée à la Parisienne
Tresse Feuilletée au Saumon et au Poireau
Lobster Tail
Pastel de Nata
Pastelitos Argentinos
New York Rolls
Napoleon (Наполеон)
Floss Pastry (級-裝飾鬆餅)
Puff Pastry Apple Turnovers
Puffy Pastry Berry Turnovers
Puff Pastry Ham and Cheese Turnovers
Puff Pastry Chicken and Creamcheese Turnovers
Puff Pastry Spinach and Ricotta Turnovers
Puff Pastry Caprese Turnovers
Chicken and Mushroom Puff Pie
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