Express Puff Pastry

Hello food lovers!

Many of you followed me during the Instagram live where we made a fig and pistachio tart together with a quick puff pastry. Your enthusiasm (totally justified for this pastry) compels me to share the recipe here!

So here is the quick puff pastry, the perfect way to reconcile with homemade puff pastry! 😉

Honesty first… I’ve already shared two excellent puff pastry recipes here: the classic version, with butter incorporated into the dough, and the inverted version, where the dough is inside the butter. Both are absolutely delicious. I always use one of these two recipes to make my King cakes, for example.

For everything else—quick tarts, party puff pastries—I used to grab a store-bought dough because I didn’t have the time. But that’s over now, over!! With this quick puff pastry recipe, there are no more excuses like “it takes too long” or “my butter doesn’t hold in the dough”!

This is an ultra-fast preparation (I made the tart live in less than 30 minutes!). You won’t be able to do without this quick puff pastry! And taste-wise, it’s absolutely delicious.

(You can clearly see the butter pieces after rolling out the dough for the first time.)

I have only two tips before you start the recipe:

• First, keeping everything cold is essential for this recipe. Instead of the traditional butter slab on the dough, you need whole butter chunks in the pastry. You should not mix it until homogeneous—on the contrary! I put all my ingredients (cubed butter, flour, and water) in the freezer for 10 minutes before starting the recipe. This way, the butter takes longer to blend into the dough.
• Second, when lining the mold (for tarts or quiches), use a sharp paring knife instead of a rolling pin to avoid crushing the pastry layers. This ensures a well-defined puff pastry effect.

(First fold)

You can use the pastry immediately after making it, which is great! However, it keeps well for 3 days in the fridge or several weeks in the freezer.

Here, I made a quick puff pastry suitable for both sweet and savory recipes. If you prefer a sweeter version, you can add 20g of sugar at the beginning.

Essential tools:

A stand mixer (if you mix by hand, the warmth of your hands will soften the butter)

And a rolling pin.

That’s it!!

Update from October 2023: I don’t even use my mixer anymore for the initial mixing. I take a large bowl, pour in the flour, water, and salt, and mix with a spatula or by hand. Then, I follow the usual recipe steps 😉

And here’s the result with my Parisian flan. See that puff pastry? Not bad for a quick version, right?

So, are we trying it?

The recipe, Chef!

Print Recipe

Express Puff Pastry

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pâtisserie – française

Serves: 500 g Difficulty: Easy Price: $

Prep Time: 10 min

Ingredients

• 200 g flour
• 200 g very cold butter
• 2 g salt (1/2 tsp)
• 100 g very cold water

Instructions

1

Place the flour, butter cut in cubes and salt in your food processor bowl.

2

Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.

3

Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.

4

Place the pastry on a floured work plan.

5

Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).

6

Fold the right third of the pastry, then the left third. You should have a square.

7

Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.

8

Start again twice.

9

Your puff pastry is ready to be used!