Editing Puff pastry (section)

==Production==
[[File:Puff pastry with sugar.jpg|thumb|right|Home made puff pastries with sugar]]

The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16&nbsp;°C (60&nbsp;°F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow [[gluten]] strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled. Before re-rolling, the dough is rotated ninety degrees, so that it is rolled at right angle relative to the previous "turn" (as each step is usually referred to). After rolling, another thin layer of butter is applied, the folding and resting are repeated.
The chef [[Julia Child]]'s method has 72 layers{{efn|name="flaky"}} for rough-puff pastry ({{lang|fr|pâte demi-feuilletée}}) and 729 layers{{efn|name="classic"}} for {{lang|fr|pâte feuilletée fine}}.{{r|child}}

The number of layers in puff pastry is calculated with the formula:
{{block indent|<math>\ell=(f + 1)^n</math>}}
where <math>\ell</math> is the number of finished layers, <math>f</math> the number of folds in a single folding move, and <math>n</math> is how many times the folding move is repeated. For example, twice-folding (i.e. in three), repeated four times gives <math>(2 + 1)^4 = 81</math> layers.

Commercially made puff pastry is available in [[grocery store]]s. Common types of fat used include [[butter]], [[shortening|vegetable shortenings]], [[lard]] and margarine. Butter is the most common type used because it provides a richer taste and superior [[mouthfeel]]. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Puff pastry made in this manner will, however, often have a waxy mouthfeel and more bland flavor. Specialized margarine formulated for high plasticity (the ability to spread very thin without breaking apart) is used for industrial production of puff pastry.