Classic Puff Pastry Recipe

Mix the dry stuff: put 500 g all purpose flour, 10 g fine salt and 1 tablespoon sugar if you want a touch of sweetness into a bowl, stir to combine.

Make the dough base (detrempe): whisk 1 teaspoon vinegar or lemon into about 250 ml ice cold water, then add the water slowly to the flour while stirring with a fork until you have a shaggy, slightly sticky dough that just holds together; use 250 ml first and add up to 50 ml more only if needed. Shape into a rough rectangle, wrap and chill 30 minutes.

Make the butter block: take 375 g very cold unsalted butter (European style is best), grate or cut into cubes and press between two sheets of parchment with a rolling pin until you have a neat square about 1 cm thick and a little smaller than the dough center; keep it cold but still pliable, put back in the fridge if it softens.

Encase the butter: roll chilled dough into a rectangle big enough to wrap the butter, put the butter block in the middle, fold the dough over the butter and seal the edges so the butter is fully enclosed, turn the seam side down.

First roll and fold: lightly flour your board and roll the parcel into a long rectangle about three times as long as it is wide, try to keep edges straight and even; fold into thirds like a business letter, that is one single turn. Wrap and chill 30 minutes.

Repeat turns: do five more single turns for a total of six turns, rolling out and folding into thirds each time; keep the surface and dough lightly floured, work quickly so the butter stays cold, and if butter starts to ooze or dough gets sticky chill for 15 to 30 minutes before continuing.

Rest and chill: after the final turn chill the dough at least 1 hour or overnight, this relaxes the gluten and firms the butter so the layers bake up well.

Use or shape: roll the chilled pastry to the thickness your recipe calls for, cut into shapes for tarts, turnovers or millefeuille, repair any small tears by pinching or patching with a bit of scraps.

Egg wash and bake plus storage: if you want a glossy finish beat 1 large egg with a splash of water and brush lightly before baking; bake shapes in a very hot oven 200 to 220 C (400 to 425 F) until puffed and golden, 12 to 25 minutes depending on size. Dough freezes well between turns or after the final chill, thaw in the fridge before rolling.