{"id":26111,"date":"2025-01-23T17:19:32","date_gmt":"2025-01-23T16:19:32","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26111"},"modified":"2025-07-12T13:14:56","modified_gmt":"2025-07-12T11:14:56","slug":"quick-and-easy-homemade-puff-pastry","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/quick-and-easy-homemade-puff-pastry\/","title":{"rendered":"Quick and easy homemade puff pastry"},"content":{"rendered":"

\"quick<\/p>\n

Quick and easy homemade puff pastry<\/strong><\/span><\/div>\n

If making puff pastry still feels daunting to many, the quick or express version is a very simple alternative that you can master on your first try. Indeed, the quick and easy puff pastry<\/strong> is ideal for beginners or when you want to make it in no time. It doesn’t require resting time between fold, which saves time while still achieving a very good layering and flakiness.. I even use it in the french galette des rois<\/a><\/strong> (king cake) and the result is quite good.<\/p>\n

Quick puff pastry is prepared by roughly mixing very cold butter with flour, then gathering it all together to form a dough. Then, 3 to 4 consecutive single folds are performed, without requiring rest between each turn, unless the ambient temperature is too high and the butter starts to melt. This method saves time compared to classic and inverse puff pastry, which require longer resting times between turns.<\/p>\n

In classic puff pastry<\/strong><\/a>, the butter is enclosed in the dough before starting the turns, and in inverse puff pastry<\/strong><\/a>, as the name suggests, the process is reversed: the butter, mixed with a little flour, envelops the dough before proceeding with single or double turns. <\/p>\n

I use this recipe to make almost all recipes when I’m in a hurry: apple turnovers<\/strong>, vol-au-vent, puff pastry pizzas, etc… <\/p>\n

\"easy<\/p>\n

The recipe on video<\/span><\/strong><\/h2>\n