Puff pastry

Puff pastry is a cooking and pastry preparation based on flour, water and butter, with a neutral taste, in fact, it is used for savory and sweet preparations.

The preparation of the puff pastry requires meticulous attention, it involves a precise series of steps, called “pasta or puff pastry” but starting from two different doughs where in these “puff pastry rounds” we will incorporate both doughs creating the dough browse.

The flaking is determined by the combined action of heat, steam and waterproofing determined by the fat used.

By the action of the heat, the water contained in the dough evaporates and causes the layers that have formed for each turn to detach from each other. These layers do not let the vapor escape because the high concentration of fat makes them impermeable to the vapor itself.

The heat then cooks the thin slices, which even when cold will remain well detached and raised from each other.

To date, the preparation of puff pastry is almost exclusively the responsibility of pastry chefs and gastronomes and is carried out with the help of a special machine, called a dough sheeter.

The puff pastry has its roots in ancient times, was born by Marie-Antoine Carême in the second half of the eighteenth century.

It was Carême, known as the cook of kings and the king of cooks, who established the 5-turn method that is still in use today.