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Qu'est-ce (qui) est pâte feuilletée - définition
LIGHT, FLAKY PASTRY
Puff paste; Hojaldres; Hojaldre; Puff pastries; Pâte feuilletée
![Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg](https://commons.wikimedia.org/wiki/Special:FilePath/Rustico leccese.jpg?width=200 "Rustico leccese: Puff pastry filled with mozzarella, [[béchamel]], tomato, pepper and nutmeg")
![A [[palmier]], or "palm leaf", design](https://commons.wikimedia.org/wiki/Special:FilePath/SchweineohrGebaeck3.JPG?width=200 "A [[palmier]], or \"palm leaf\", design")
puff pastry
Puff pastry is a type of pastry which is very light and consists of a lot of thin layers.
N-UNCOUNT
Puff pastry
Puff pastry, also known as , is a flaky light pastry made from a laminated dough composed of dough () and butter or other solid fat (). The butter is put inside the dough (or vice versa), making a that is repeatedly folded and rolled out before baking.
puff pastry
¦ noun light flaky pastry.
Wikipédia
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
