In baking, puff pastry, also referred to as "pâte feuilletée," is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the détrempe.