Roll out the dough into an elongated rectangle with the rolling pin, working gently so as not to tear it.
Fold the dough into thirds (like a brochure).
Rotate the dough 90° and repeat the process.
Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the folds:
Repeat the stretching and folding process 4 more times, refrigerating 30 minutes between each set of folds.
In total, you will have made 5 simple folds, creating multiple layers.
Using the puff pastry:
Once the folds are complete, the dough is ready to use. You can use it in recipes such as croissants, palmiers, vol-au-vents or tarts.
Tips:
Always work on a lightly floured surface to prevent the dough from sticking.
Keep the dough cold so that the butter doesn’t melt during the process.
Patience is key: don’t skip the resting times.
Enjoy the magic of puff pastry with your favorite preparations! 🥐
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