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Le Chaudron recipe
Pâte feuilletée classique
Classic puff pastry
⏱ 180 minServes 8Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)flour
250 g (9 oz)laminating butter
120 ml (½ cup)cold water
1 teaspoonsalt
- 250 g (9 oz) flour
- 250 g (9 oz) laminating butter
- 120 ml (½ cup) cold water
- 1 teaspoon salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the base dough: mix the flour, salt and cold water into a ball and chill.
- Roll into a cross shape, put the softened butter block in the center and fold the four flaps over it.
- Roll into a long rectangle and fold in thirds like a letter — that's one turn.
- Rotate a quarter turn, roll out and fold again, then chill for 30 minutes.
- Repeat for six turns in total, chilling after every two.
- Chill for 1 hour before using.
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