Editing Puff pastry (section)

==Notes==
{{Notelist | refs=
{{efn|name="flaky"|The number 72 refers to the layers of butter only; there are also 73 layers of dough, for 145 layers in all. The process demonstrated in Child's recipe uses a mixture of folds. After an initial trifold (two layers of butter, three of dough), the next step given for the {{lang|fr|pâte demi-feuilletée}} is a "book fold" (each end of pastry is folded over to meet in the middle; this is then doubled on itself), without additional butter at this point, resulting in eight layers of butter and nine of dough. Two additional trifold steps are made, so these eight layers are then tripled twice over ({{math|1=8{{times}}3 {{=}}24; 24{{times}}3=72}}).<ref name="child">{{cite book |last1=Child |first1=Julia |last2=Beck|first2=Simone |title=Mastering the Art of French Cooking |date=1978 |pages=164–180 |volume=2 |chapter=French Puff Pastry{{snd}}Pâte Feuilletée"{{dot}}"Pâte Demi-feuilletée Fine (simple, flaky, mock puff)"{{dot}}"Pâte Feuilletée Fine (classic French puff) |isbn=978-0-14-046221-0 |publisher= Penguin |chapter-url= https://archive.org/details/masteringartoffr0002simo/page/164/mode/2up}}</ref>{{rp|160–174}} }}
{{efn|name="classic"|The classic French puff pastry demonstrated in Child's book sandwiches a layer of butter between two of dough in its first step (resulting in two layers of dough, one of butter). There follows six trifold "turns" (i.e. 3<sup>6</sup>) giving 729 layers (of butter and 730 of dough{{snd}}1459 layers in total).}}
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