. "In baking, puff pastry, also referred to as \"p\u00E2te feuillet\u00E9e,\" is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 \u00B0C (68 \u00B0F). In raw form, puff pastry is a laminated dough composed of two elements: a \"dough packet\", the d\u00E9trempe and a \"butter packet\" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the d\u00E9trempe."@en . "Butter, flour, water." . . "Puff pastry"@en . . "Water dough, d\u00E9trempe, p\u00E2te feuillet\u00E9e"@en . . .