Classic Puff Pastry Dough
Buttery classic puff pastry dough made with a beurre manié and détrempe for flaky layers for tarts, mille-feuille, palmiers, and savory pastry projects.
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Ingredients
- 330 g unsalted dry butter (84% fat, cold, cut into cubes)
- 135 g pastry flour (sifted)
- 130 g water (room temperature)
- 12 g salt
- 3 g distilled white vinegar
- 100 g unsalted butter (softened)
- 315 g pastry flour (sifted)
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