Classic Puff Pastry (Pate Feuilletée)
Croissants de Pâtissier — pastry chef's croissants — are made from puff pastry dough without yeast, and are flaky and ethereal. The French call this dough "pâté feuilletée," which means "pastry made leaf-like." In fact, it has so many "leaves" that it is also called "mille-feuille," meaning a thousand leaves. Each of these "leaves" consists of a layer of flour separated by a layer of butter. The expansion (puff) occurs because the butter layers create steam when exposed to the heat of an oven. This expands the space between the flour layers. Ultimately, in classic puff pastry, you want to create 729 layers of folded dough — not quite one thousand, but like the millipede which really doesn't have a thousand legs, the effect is there.
Bake30 to 40 mins
Total2 hrs 30 mins