Puff pastry recipe, i have been a professional chef in the hospitality industry now for 23 years! I know how extremely hard it is to find good puff pastry in Melbourne.
I could post a recipe, method and fancy pictures but in all honesty it’s good to see how its done, from where the recipe we use has originated from.
The Roux brothers in France have been judged as some of the best pastry chefs in the World, with more accolades than we could list – here is a video I stumbled upon, check it out!
This recipe can be made, portioned and kept in the freezer. You will be amazed at the difference compared to the so-called commercial pastry you can purchase off the shelf.
puff pastry recipe
500g / 1 lb flour
200ml / 8 fl oz water
12g / 1 ¾ tsp salt
25ml / 1 fl oz white wine vinegar
50g / 2 oz butter melted
400g / 14 oz butter, well chilled