Détrempe

The basic flour, water, salt and butter dough that wraps around a block of butter when making puff pastry and other laminated doughs.

Détrempe: A smooth, square block of pale détrempe dough rolled out on a floured surface with a flat square of cold yellow butter set diagonally in its center, ready to be enclosed.
  • Techniques and preparation methods

In laminated pastry, détrempe is the dough half of the equation. It is a simple mix of cold water, salt, flour and a small amount of butter, kneaded just until smooth, flattened and chilled so it is firm but still flexible. The other half is the butter block, or beurrage.

The chilled détrempe is rolled out, the square of butter is set on top, and the dough is folded over to enclose it completely. The package is then rolled and folded again and again, with rests in the refrigerator, to build hundreds of thin alternating layers of dough and butter. A well-made détrempe should be about as firm as the butter so the two roll out evenly.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

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