clock menu more-arrow no yes mobile

Filed under:

Watch: Making Buttery, Flaky Puff Pastry by Hand

Creating a crispy, old-school French dessert at New York’s Michelin-starred Le Coucou

Puff pastry is made by folding flattened sheets of cold butter between layers of dough; over and over and over again. The process yields a flaky, tender pastry that is a staple of desserts like mille‑feuille or Napoleons, tarts and tartlets, turnovers, galettes, and strudel. Normally when you’re making “puff,” the dough layer is on the outside, enclosing the cold butter layer. But in this episode of Sugar Coated, Daniel Skurnick — the pastry chef at New York’s Le Coucou — is making inverse puff pastry, and by hand.

“I’ve always heard inverse puff pastry is almost better,” says host Rebecca DeAngelis. “I find it’s true because it gets crispier out the outside because the entire thing is basically smeared with butter,” says Skurnick. The two chefs also agree a good puff pastry really should just make a mess.

Follow Eater on YouTube for more videos | Like Eater on Facebook to never miss a video


Howard Schultz Doesn’t Think Starbucks Has Done Anything Wrong

James Beard Foundation Awards 2023: Winners, News, and Updates

James Beard Foundation Awards

Here Are the 2023 James Beard Awards Restaurant and Chef Finalists

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day