Recipes

Puff pastry

Puff pastry

Discover the puff pastry recipe by Chef Philippe Laruelle.

Difficulty : medium

Price : affordable

Preparation time: 1h30

Ingredients

  • 650 g of water
  • 52 g of salt
  • 220 g of melted butter
  • 1470 g of T55 flour (all-purpose flour)
  • 1250 g of butter (or margarine)

Ustensils

Preparation of the dough base

Mix the flour, salt, water, and melted butter. Knead without developing the gluten.

Let rest for 20 minutes in the refrigerator, wrapped in plastic wrap.

Roll the butter into a square, lightly dusting it with flour. Set aside in the refrigerator, wrapped in plastic wrap.

Making the puff pastry dough

For the big day

Give a single turn by rolling out the dough thinly. Reshape it into a fairly thin rectangle. Let rest for 20 minutes in the refrigerator, wrapped in plastic wrap.

Give a double turn by rolling out the dough thinly. Reshape it into a fairly thin rectangle. Let rest for 20 minutes in the refrigerator, wrapped in plastic wrap.

Give a double turn by rolling out the dough thinly. Reshape it into a fairly thin rectangle. Let rest for 20 minutes in the refrigerator, wrapped in plastic wrap.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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