Hello everyone, welcome to my YouTube channel for the very 1st technical recipe video. Today, we’re making a puff pastry dough, an easy puff pastry in 3 steps. It’s perfect since it’s the Epiphany and there’s nothing quite like a tasty, homemade and flaky puff pastry. Let’s treat ourselves and don’t be scared, it’s rather simple. Grin and bear it, I’ll explain everything. Let’s go! To do this puff pastry dough, we’ll need: 190g all-purpose flour, 190g cake flour, twice 150g butter, 10g fleur de sel, 150g water and 1 tbsp white vinegar. Step 1: the détrempe. Equip your stand mixer with a flat beater, this flat whisk, and put both flours into the recipient. Add the cold and cut butter, and the fleur de sel. Mix at low speed. Add the white vinegar. It will prevent the dough from oxidizing. Add the water little by little along the sides. Keep mixing at low speed until incorporated. Plastic wrap the détrempe. Flatten it well to get an even and rectangular détrempe. Chill for 30 minutes. Let’s move on to step 2: softening the butter for the beurrage. To roll out the butter, my tip is to use a sheet of baking paper and bring the ends to the center to create a sleeve. unwrap the ends and put the soft butter in the center of the sleeve. Cover with the ends to lock the butter in place, and roughly roll out with a rolling pin to make sure the sleeve won’t open up. Smooth out the butter with the rolling pin. Fold in the ends to make sure the butter won’t slip out. Chill for 30 minutes. And last and third step, get your rolling pin out, it’s tourage time! Flour your workbench, place your cold détrempe on it, flour the top a little to make sure it won’t stick to the pin. Roll the détrempe out lengthwise and try keeping a rectangular shape. I tap the edges with my pin so that my détrempe stays rectangular all along this step. Put the very cold beurrage on the lower two-thirds of the détrempe. And for the tourage, we’ll make one simple turn and two double turns. For the simple turn, fold the naked part of the détrempe over the butter and fold in the part of the détrempe with the butter over the previously folded part. Seal the edges and turn the dough 90 degrees to the right. Roll out again like previously and try keeping the rectangular shape as much as possible. For the double turn, fold each arm of the dough so they meet in the middle and fold in half. Turn the dough 90 degrees and roll it out again, lengthwise, keeping the rectangular shape. Like previously, make a second and last double turn, folding each arm towards the middle and then in half. Chill for 30 minutes. Voilà, our puff pastry dough is ready to be used. I hope you’ve loved making this puff pastry dough with me. Now, you won’t be scared to make a puff pastry, it’s not too difficult, you only have to know how to fold. You can use it for galettes, napoleons, Saint-Honoré… a bit for everything. I attached the complete and detailed recipe on the blog, find the link below. If you enjoyed, no, loved this first technical recipe on my channel, give the thumbs up and subscribe! See you soon on my YouTube channel and don’t forget: treat yourselves!