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ROUGH PUFF

AND READY

TRADITIONAL PUFF PASTRY, PÂTE FEUILLETÉE, IS MADE BY ROLLING, CHILLING, REROLLING, AND RECHILLING

DOUGH OVER AND OVER AGAIN, CREATING LAYERS UPON LAYERS OF BUTTER AND DOUGH.

A FINAL COUNT OF 73 TO A WHOPPING 729 PAPER-THIN LAYERS IS THE PASTRY CHEF’S GOAL. AS THE

LAYERS OF COLD BUTTER HIT THE HEAT OF THE OVEN, STEAM CAUSES THE DOUGH TO PUFF, CREATING

THE ICONIC BUTTERY FLAKINESS SEEN IN PASTRIES SUCH AS CROISSANTS. ALTHOUGH OUR ADMIRATION

FOR THE ART OF PUFF IS STRONG, WE DON’T ALWAYS HAVE THE TIME TO PULL TOGETHER A CLASSIC

PUFF PASTRY DOUGH, AND FOR THAT, WE HAVE DEVELOPED THREE ROUGH PUFF RECIPES THAT COME

TOGETHER FASTER THAN THE TRADITIONAL WITHOUT SKIMPING ON LAMINATION.

RECIPE DEVELOPMENT BY TRICIA MANZANERO
FOOD STYLING BY MEGAN LANKFORD / STYLING BY LUCY FINNEY