Introduction

Puff pastry and millefeuille are two types of dough widely used in pastries and bakeries. At first glance they may seem the same, but there are several differences between them. In this article, we will talk about the characteristics and uses of each one.

Puff pastry

Puff pastry is a dough of French origin, used in baking and pastries. It is characterized by its flaky and airy texture, the result of repeated layers of dough and butter. The process of making puff pastry is laborious, which makes it a little more expensive than other types of dough.

Uses of puff pastry

• Empanadas
• Crescent
• Palm trees
• volauvanes
• Quiche

strudel

Millefeuille is also a dough of French origin, but unlike puff pastry, it does not have layers of butter. Instead, a pastry cream or chantilly is used between the layers of dough. It has a softer and less flaky texture than puff pastry.

Millefeuille uses

• Millefeuille cake
• Cold and creamy desserts
• Salty millefeuille stuffed with ham and cheese

Conclusion

Although puff pastry and millefeuille are doughs of French origin and have some similarities, they have different characteristics and uses. It is important to know these differences to be able to choose the correct type of dough when cooking or buying a pastry product.

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